My definitely most important part in cooking is using fresh and seasonal fruits. One of the first signs of spring up here in the north is show of rhubarb on the markets. I haven’t been cooking many times with rhubarb, in fact once, last year, but I am getting a lot of inspiration on how to prepare this great veggie (though it is generally used in desserts).
The only part of rhubarb which is edible is its stalk. Rhubarb loves cool places, so that’s why we have a lot of it! In the kitchen, rhubarb is mostly used in pies, together with strawberries, they complement each other amazingly. But any other fruits like raspberries and apples works great with it too.
Last year I made a big pie for little girls. They love rhubarb. It was such a surprise for me. This time I decided to go with smaller snacks, as finger food, so everyone around the table could easily grab a piece or two. I made a pie-like dough and filled it with rhubarb strawberry filling. Tasty snack and great breakfast, if you can keep them until the next day 😉
Makes10 pockets
TimePreparation: 45 minBaking: 10 min
Ingredients
Pie-like dough
- 200 g all-purpose flour
- 1/4 tsp salt
- 3 tbsp sugar
- 120 g butter
- 4 tbsp water
- 1 egg
Filling
- 200 g rhubarb
- 200 g strawberries
- 1 tbsp lemon juice
- 40 g sugar
- 1 tsp vanilla sugar
- 1 tbsp flour
1
In a bigger bowl add flour, salt, sugar and butter. Butter needs to be at room temperature. Incorporate butter in the rest of ingredients, until small crumbles form. Add water and knead couple of times, until smooth. Don’t overdo the dough. Form a disk, wrap in the plastic and store in the fridge for at least an hour.
- 200 g all-purpose flour
- 1/4 tsp salt
- 3 tbsp sugar
- 120 g butter
- 4 tbsp water
2
In a medium pan combine rhubarb, strawberries, sugar, lemon juice and flour. Stir together over medium high heat. Bring to a gentle boil, stirring occasionally so it doesn’t burn on the bottom of the pan. When the strawberries and rhubarb have softened and the liquid thickens, about 5 minutes, remove the pan from the heat. Cool to room temperature and then cover and chill.
- 200 g rhubarb
- 200 g strawberries
- 1 tbsp lemon juice
- 40 g sugar
- 1 tsp vanilla sugar
- 1 tbsp flour
3
When ready to bake, take the dough out and let it sit out at room temperature for a bit. Roll out the dough on a floured surface. Don’t use too much force while rolling out, so the dough doesn’t break. Preheat the oven to 200°C.
4
Cut out 7 x 7 cm squares. Transfer half of the squares onto the baking sheet. Spoon about 2 tsp of filling in the center of half of the square. Using a small brush wet the border of each square with water and top with another square. Press the edges with a little fork to seal them together. Brush the top of the pockets with the egg wash. Poke a few holes in the top of each pocket to allow the steam to vent while baking. Bake for around 10 minutes, or until golden brown. Cool them on the rack.
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