If its possible, I’d like to sneak in another rhubarb recipe even if it is September. While we never grow tired of the classic pairing of strawberries and rhubarb, I love rhubarb too much to simply let it be a sidekick to those sweet berries. Rhubarb is capable of so much more, whether its used in sweet or savory applications (such as the rhubarb chutney I had featured in an earlier blog). This pretty, long, tart piece of produce is not a one-dimensional character …. it loves the spotlight!
Perhaps, not as famous as the combination above but every bit as delicious, are raspberries and rhubarb. While cinnamon may be a more common spice to pair with rhubarb, herbal cardamom lends a warm, citrusy note and is amazing in these twists.
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Ingredients
Filling
- 200 gm (1 1/2 cups) fresh or frozen rhubarb
- 160 gm (1 1/2 cups) fresh or frozen raspberries
- 1/3 cup sugar
Dough
- 2/3 cup lukewarm water or milk
- 1 Tbsp active dry yeast
- 1 tsp sugar
- 1 egg
- 3 1/2 Tbsp (50 gm) butter,
- 2 1/2 cups flour
- 1/3 cup sugar (less 1 tsp used in yeast)
- pinch of salt
Glaze
- 3/4 cup (85 gm) powdered sugar
- Cardamom to taste
- 1-2 Tbsp lemon juice (as needed)
Ingredients
Filling
Dough
Glaze
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Instructions
Filling
- Place rhubarb, raspberries & sugar in a heavy bottomed saucepan. Bring to a slow simmer over a low heat. Simmer until mixture begins to thicken. Turn off heat & set aside to cool.
Dough
- In a small bowl, combine yeast with lukewarm water or milk & 1 tsp sugar. Allow to sit for a few minutes until frothy.
- In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, combine flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
- Lightly grease bowl, place dough ball in it & cover with a tea towel. Place in a draft-free place & allow to rise for about 20 minutes.
- Lay a piece of parchment paper over the removable bottom of a 10-inch tart pan on your work surface. Punch dough down. Turn onto a lightly floured work surface; divide into thirds.
- Place one portion on parchment paper & roll or press out dough the size of the bottom of tart pan (10-inches). Carefully spread the circle with half of the filling mixture. Roll out the second portion to the same size & transfer with your rolling pin to top the first portion. Carefully spread it with remaining filling.
- Roll out third portion of dough to the same size & place it on top of the other two layers. Pinch dough around outer edge to seal. Place a small glass in center. Cut from outside edge just to the glass, forming 12 wedges.
- Remove the glass. Twist each wedge 3-4 times. Tuck edge under. Place bottom of tart pan (with parchment paper & pastry) inside tart pan ring. Cover & allow to rise for about 20 minutes.
- Preheat oven to 350 F. If you prefer, lightly brush twists with a bit of egg wash before baking. Bake for about 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Glaze
- Combine glaze ingredients; drizzle over warm twists.