Rhubarb Turnovers
Rhubarb turnovers are so good, you will have requests for them all year long. Fortunately, rhubarb is becoming more and more available throughout the majority of the year!
Rhubarb turnovers have to be one of my favorite desserts.
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As a rhubarb aficionada, I can’t help having so many rhubarb favorites! In fact, I have a collection of rhubarb recipes all in one place, if you are ever looking for ways to use your rhubarb.
The only thing that would make these rhubarb turnovers even better is a scoosh of freshly whipped, unsweetened cream. Just like I’ve added to these apple turnovers!
If you’ve never made fruit turnovers using store-bought puff pastry, you won’t believe how quick and easy these are to make, especially if you make the fruit filling beforehand (it needs to be cool to fill the pastry.)
All you have to do is cut the dough, put dollops of the easy fruit filling in place, dampen the edges then seal them shut. Cut a slit, and brush them with egg white and bake! Let’s get to it…
Rhubarb Turnovers
By Christina Conte Serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- rhubarb
- sugar
- lemon juice
- puff pastry
- egg white
- (optional: Swedish sugar or Demerara sugar)
Directions
Put the chopped rhubarb in a pan with the sugar and lemon juice and cook until soft. If it’s very runny, let some of the liquid evaporate before removing from the heat and cooling. (TIP: it’s best to make the rhubarb filling in advance so it’s cold.)
Preheat oven to 400ºF (200ºC)
Roll the puff pastry sheet to form a square, then cut the square into four pieces.
Place a heaped teaspoonful of rhubarb into one half corner of each square.
Try to keep it away from the edges or the pastry won’t seal. It’s fine if it happens, but just try to avoid it.
This is what you’re aiming for.
Dampen the edges of the pastry with your finger dipped in water, then fold the pastry onto itself and press the edges together. Repeat with each turnover.
Use the tines of a fork to press the edges to seal.
Complete the rest of the pastries.
Brush with beaten egg (or egg white.)
Then make a slit in the top of each rhubarb turnover to vent the pastries.
This is optional, but you can sprinkle with some Swedish sugar.
Or sprinkle a little Demerara or raw sugar for a little crunch and sweetness. Bake for approximately 20-25 mins. until golden brown.
Allow to cool on a rack before serving.
If you love rhubarb as much as me, try these rhubarb muffins for another breakfast treat!
Rhubarb Turnovers
Special Equipment
Ingredients
- 4 stalks rhubarb
- 1 tsp lemon juice
- ½ c sugar
- 18 oz puff pastry (I prefer Trader Joe's all butter pastry)
- 1 egg (or just the egg white)
- 1 tsp Swedish sugar (optional – or Demerara or raw sugar)
Instructions
Make the Rhubarb Filling
- Put the chopped rhubarb in a pan with the sugar and lemon juice and cook until soft. If it’s very runny, let some of the liquid evaporate before removing from the heat and cooling.
Fill and Bake the Rhubarb Turnovers
- Preheat oven to 400ºF (200ºC)
- Roll the puff pastry sheet to form a square, then cut the square into four pieces.
- Place a heaped teaspoonful of rhubarb into one half corner of each square.Try to keep it away from the edges or the pastry won’t seal. It’s fine if it happens, but just try to avoid it.
- Dampen the edges of the pastry with your finger dipped in water, then fold the pastry onto itself and press the edges together. Repeat with each turnover.
- Use the tines of a fork to press the edges to seal completely.
- Brush with beaten egg (or egg white.) Then make a slit in the top of each rhubarb turnover to vent the pastries.
- (OPTIONAL: sprinkle with Swedish, Demerara or raw sugar.)
- Bake for approximately 20-25 mins. until golden brown. Allow to cool on a rack before serving.
Notes
- I recommend making the rhubarb filling ahead of time.
- Repeat the pastry steps in order to make 8 turnovers.
- SPECIAL TREAT – whip some heavy cream and pipe into each turnover.
- These turnovers freeze beautifully.
Nutrition
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