These French chaussons are super easy to make, lovely for a quick dinner party dessert with ice cream, or to take away on picnics. One tip to save time: Prepare the rhubarb compote in advance and freeze it!
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Makes: 6 chaussons
6 sticks rhubarb, washed and chopped into 2cm pieces
5 tablespoons icing sugar
1 packet shop-bought puff pastry
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Method Prep:20min › Cook:20min › Ready in:40min
Cook rhubarb in a saucepan, stirring regularly, for about 10 minutes over low heat. Add sugar and cook for another 5 minutes. Remove from heat and cool slightly.
Preheat oven to the temperature specified on the puff pastry packet (about 200 C / Gas 6).
Roll out pastry and cut 12 (10cm) rounds out of it.
Spoon some rhubarb compote onto a pastry round; top with another round and pinch closed around edges to seal; repeat with remaining compote and pastry rounds.