Rhubarb And Red Currant Fingers Recipe
Rhubarb And Redcurrant Fingers makes the best to add to your party menu. It is the rich and royale flavors of redcurrant jelly and rhubarb that add to the yum factor of the Rhubard and Redcurrant Fingers. Just give this jelly dessert a try.
Ingredients
| Rhubarb stick | 6 | |
| 225 g/8 oz/2 cups plain flour | ||
| 100 g/4 oz/1/2 cup hard margarine, cut into pieces | ||
| 50 g/2 oz/1/4 cup caster sugar | ||
| Egg | 1 , separated | |
| Cold water | ||
| 30 ml/2 tbsp redcurrant jelly | ||
| Individual pots of custard or plain yoghurt | ||
Directions
Scrub and trim the rhubarb to 30 cm/12 in sticks.
Discard any that are wooden or stringy; young, tender rhubarb is best.
Put the flour in a bowl and rub in the margarine until the mixture resembles breadcrumbs.
Stir in 25 g/1 oz/2 tbsp of the sugar.
Mix with the egg yolk and enough water to form a firm dough.
Knead gently on a lightly floured surface and roll out to a 46 X 33 cm/18 X 13 in rectangle.
Brush with the redcurrant jelly.
Cut the pastry into six equal lengths, 7.5 cm/3 in wide.
Place a rhubarb stick on top of each.
Fold the pastry over and press the edges well together to seal.
Knock up with the back of a knife and transfer to a lightly greased baking (cookie) sheet.
Brush with the lightly beaten egg white, then sprinkle with the remaining sugar.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 20-25 minutes until golden brown and the rhubarb is tender.
Leave to cool, then cut each stick into three pieces.
Transport in an airtight container.
Discard any that are wooden or stringy; young, tender rhubarb is best.
Put the flour in a bowl and rub in the margarine until the mixture resembles breadcrumbs.
Stir in 25 g/1 oz/2 tbsp of the sugar.
Mix with the egg yolk and enough water to form a firm dough.
Knead gently on a lightly floured surface and roll out to a 46 X 33 cm/18 X 13 in rectangle.
Brush with the redcurrant jelly.
Cut the pastry into six equal lengths, 7.5 cm/3 in wide.
Place a rhubarb stick on top of each.
Fold the pastry over and press the edges well together to seal.
Knock up with the back of a knife and transfer to a lightly greased baking (cookie) sheet.
Brush with the lightly beaten egg white, then sprinkle with the remaining sugar.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 20-25 minutes until golden brown and the rhubarb is tender.
Leave to cool, then cut each stick into three pieces.
Transport in an airtight container.
Chef
