If you are in the mood for rhubarb pie but want something quicker and easier, try these moist puff pastry turnovers filled with ricotta and stewed rhubarb with orange.
2 people made this
Makes: 6 à 8 chaussons
300g trimmed rhubarb, diced
150g caster sugar
1 orange, juiced
200g ricotta cheese
1 pinch ground cinnamon
1 (375g) packet puff pastry
1 egg yolk, lightly beaten
Method Prep:20min › Cook:40min › Ready in:1hr
Add rhubarb to a saucepan with half of the sugar and the orange juice. Bring to the boil, then reduce heat and simmer till rhubarb is soft. Drain rhubarb in a colander placed over a bowl to catch the liquid.
In a bowl mix ricotta with the remaining sugar and cinnamon.
Unroll puff pastry onto your working surface and cut out 6 to 8 circles using a glass or a biscuit cutter.
Spread half of each circle with ricotta and top with rhubarb. Fold over the other side and seal the sides by pushing them down wiht the times of a fork.
Brush pastry with egg yolk and bake in the preheated oven for 20 minutes. Let cool.
Pour reserved rhubarb liquid in a small saucepan and simmer till syrupy. Serve the turnovers drizzled with rhubarb syrup.