Rhubarb Fingers Recipe

Rhubarb Fingers Recipe

Ingredients: Makes 18

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

Classic Custard Sauce, to serve

Method:

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 190C/375F/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.


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