Yesterday, if only to satisfy my curiosity, I grabbed a sheet of (store-bought) puff pastry, and cut it into quarters. Then I topped each quarter with a handful of rhubarb and some oats, brown sugar, butter, and cinnamon. The result? Gorgeous, sweet, can’t-stop-eating-’em Rhubarb Streusel Puffs!
No rhubarb in your garden? No problem! Farm stands and grocery stores usually stock the stalks from early May through mid-June. Even my Lousy Local Supermarket® carries it.
Blah-blah-blah. Let’s make these angelic treats!
No picture of this next step: Pop the baking sheet into the freezer for about 3 minutes, just to firm up the dough.
Bake until the pastry is puffed and golden — 20-25 minutes. In my low-end gas oven, the dessert took exactly 25 minutes to bake. Serve warm or at room temperature. The streusel topping will become crispy-delicious as the puffs cool.
Do me proud and make these great beauties, okay? And…if you enjoy my seasonal recipes, be sure to post a comment below!
And here, because I love you, is a photo-less copy-and-paste version of the above recipe:
Rhubarb Steusel Puffs
Kevin Lee Jacobs
Ingredients for 4 pastries
4 stalks rhubarb, cut into 1-inch-long pieces
3 tablespoons flour
2 tablespoons cane sugar
5 tablespoons brown sugar
1 teaspoon cinnamon
A tiny pinch (less than 1/8 teaspoon) nutmeg
3 tablespoons unsalted butter
1/3 cup “old-fashioned” rolled oats
1 sheet puff pastry dough, thawed but cold
Center the oven rack, and preheat the oven to 400°F.
In a medium-size bowl, toss together the rhubarb, 1 tablespoon flour, and the cane sugar. In another medium-size bowl, add 2 tablespoons flour, and the brown sugar, cinnamon, butter, and oats. Blend until crumbly with your fingers or a pastry-blending gadget.
Unfold the thawed puff pastry, and roll it out just enough to remove creases. Cut the dough into quarters, and transfer the 4 squares to a parchment-lined baking sheet. Using a sharp knife, score a 1/2-inch border around each quarter. Divide the rhubarb mixture among the pastries, staying inside the scored lines. Then sprinkle generously with the oat mixture.
Bake until puffed and golden — 20-25 minutes. Serve warm or at room temperature, with or without a scoop of vanilla ice cream. As the puffs cool, the streusel topping will crisp up.
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates.