6 sticks of young rhubarb
175 g/6 oz/1.5 cups plain (all-purpose) flour
A pinch of salt
75 g/3 oz hard block margarine, diced
25 g/1 oz/2 tbsp caster (superfine) sugar
1 egg, separated
Cold water, to mix
Icing (confectioners') sugar, for dusting
Trim the rhubarb and cut into 30 cm/12
in lengths. Sift the flour and salt into a bowl. Add the margarine and
rub in with the fingertips until the mixture resembles fine
breadcrumbs. Stir in the sugar. Mix with the egg yolk and enough cold
water to form a firm dough. Knead gently on a lightly floured surface.
Roll out to a rectangle 46 x 33 cm/18 x 13 in. Cut into six equal
strips, 33 cm/13 in long. Place a stick of rhubarb on each strip.
Brush the edges of the pastry (paste) with a little egg white and fold
over to cover the rhubarb completely, pressing the edges firmly
together to seal. Repeat with the remaining rhubarb. Knock up the
edges with the back of a knife and transfer to a baking (cookie)
sheet. Brush with more egg white and bake in a preheated oven at
190°C/375°F/gas mark 5 for 25 minutes until golden and cooked through.
Cut each stick into 7.5 cm/3 in pieces. Dust with sifted icing sugar
and serve warm or cold with Classic Custard Sauce.