Ginger Rhubarb in Pastry

Ginger Rhubarb in Pastry Recipe - Sweet and Spicy Flavors

Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Ginger Rhubarb in Pastry is a delightful dessert that combines the tartness of rhubarb with the warmth of ginger, all wrapped in a flaky puff pastry shell. This recipe is perfect for showcasing the flavors of spring and is sure to impress your guests.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. It was not until the 18th century that rhubarb became popular in Europe, where it was used in both sweet and savory dishes. The combination of rhubarb and ginger is a classic pairing that adds a unique twist to traditional pastry desserts.

Ingredients

4 puff pastry shells
0.33 cup water
0.67 cup sugar
1-0.25 lb (113 g) rhubarb, trimmed, washed, and chopped
2 tsp orange zest, grated
0.13 tsp nutmeg
0.25 tsp ground ginger
2 cup vanilla ice cream

How to prepare

Bake the puff pastry shells according to the instructions on the package.
In a heavy saucepan over medium-low heat, combine water and sugar.
Stir the mixture until the sugar dissolves.
Increase the heat to high.
When the syrup begins to boil, stir in all the remaining ingredients except for the ice cream.
Reduce the heat to low and simmer for 20-25 minutes, or until the rhubarb is tender.
Using a slotted spoon, transfer the rhubarb to a bowl.
Increase the heat to high and boil the syrup for 10 minutes, or until it is reduced by 0.33.
Pour the syrup over the rhubarb.
Just before serving, spoon the fruit mixture into the baked puff pastry shells and top with ice cream.

Variations

Try adding a splash of orange juice to the syrup for a citrusy twist.
Substitute the puff pastry shells with shortbread cookies for a different texture.
Add a sprinkle of chopped nuts on top for some crunch.

Cooking Tips & Tricks

Be sure to trim and wash the rhubarb thoroughly before chopping it to remove any tough or stringy parts.

- Adjust the amount of sugar in the syrup to suit your taste preferences. You can add more or less sugar depending on how tart you like your dessert.

- Make sure to simmer the rhubarb until it is tender but not mushy, as you want to maintain some texture in the fruit.

Serving Suggestions

Serve Ginger Rhubarb in Pastry warm with a scoop of vanilla ice cream on top for a decadent dessert. You can also drizzle some caramel sauce or sprinkle powdered sugar for added sweetness.

Cooking Techniques

Be sure to simmer the rhubarb gently to prevent it from becoming too mushy.

- Boil the syrup until it is reduced by one-third to concentrate the flavors.

Ingredient Substitutions

If rhubarb is not in season, you can use frozen rhubarb instead.

- You can substitute ground cinnamon for the nutmeg for a different flavor profile.

Make Ahead Tips

You can prepare the rhubarb mixture ahead of time and store it in the refrigerator until ready to serve. Simply reheat the mixture before spooning it into the pastry shells.

Presentation Ideas

Serve Ginger Rhubarb in Pastry on a decorative plate with a dusting of powdered sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Pair Ginger Rhubarb in Pastry with a glass of sweet dessert wine or a cup of hot tea for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover Ginger Rhubarb in Pastry in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Ginger Rhubarb in Pastry contains approximately 300 calories.

Carbohydrates

Each serving of Ginger Rhubarb in Pastry contains approximately 45 grams of carbohydrates.

Fats

Each serving of Ginger Rhubarb in Pastry contains approximately 10 grams of fat.

Proteins

Each serving of Ginger Rhubarb in Pastry contains approximately 2 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Ginger is known for its anti-inflammatory properties and can aid in digestion.

Alergens

This recipe contains wheat (in the puff pastry) and dairy (in the ice cream).

Summary

Ginger Rhubarb in Pastry is a delicious dessert that is relatively low in protein but provides a good source of carbohydrates and fats. It also contains essential vitamins and minerals, making it a well-rounded treat.

Summary

Ginger Rhubarb in Pastry is a delicious and elegant dessert that combines the tartness of rhubarb with the warmth of ginger. This recipe is perfect for showcasing the flavors of spring and is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Ginger Rhubarb in Pastry. It was a beautiful spring day, with the sun shining brightly and a light breeze rustling through the trees in my backyard. I had just finished planting my rhubarb patch and was admiring the vibrant red stalks poking up from the ground when my dear friend Margaret popped by for a visit.

Margaret was known for her incredible baking skills, and she always had a new recipe up her sleeve to share with me. That day, she brought over a warm, flaky pastry filled with a sweet and tangy rhubarb filling that had been spiked with a hint of ginger. It was love at first bite.

As I savored the delicious treat, Margaret shared the story of how she came across the recipe. She had been visiting her sister in the countryside and stumbled upon a quaint little bakery that specialized in using fresh, locally sourced ingredients. The owner, a kind elderly woman named Mrs. Thompson, had generously shared her recipe for Ginger Rhubarb in Pastry with Margaret, who in turn shared it with me.

I was determined to recreate the delectable dessert in my own kitchen, so Margaret and I spent the afternoon experimenting with different combinations of rhubarb, ginger, sugar, and spices until we found the perfect balance of flavors. The result was a mouthwatering pastry that was both sweet and tangy, with a subtle kick of ginger that added a delightful warmth to each bite.

Over the years, I have made the Ginger Rhubarb in Pastry countless times, each batch bringing back memories of that sunny spring day in my backyard with Margaret. I have shared the recipe with friends and family, who have all fallen in love with the unique combination of flavors.

To make the Ginger Rhubarb in Pastry, begin by preheating the oven to 375 degrees Fahrenheit. In a large mixing bowl, combine 2 cups of diced rhubarb, 1/2 cup of sugar, 1 tablespoon of minced ginger, and a pinch of cinnamon. Toss the ingredients together until the rhubarb is evenly coated.

Next, roll out a sheet of store-bought puff pastry on a lightly floured surface. Cut the pastry into squares or rectangles, depending on your preference. Spoon a generous amount of the rhubarb mixture onto each piece of pastry, leaving a border around the edges.

Fold the edges of the pastry over the filling, creating a rustic, free-form shape. Brush the pastry with a beaten egg for a golden finish, and sprinkle with a bit of sugar for a sweet crunch.

Bake the Ginger Rhubarb in Pastry in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy. Allow the pastries to cool slightly before serving, as the filling will be very hot.

I hope you enjoy this recipe as much as I have over the years. The combination of sweet rhubarb, spicy ginger, and flaky pastry is simply irresistible. Happy baking!