May 16, 2011

Rhubarb Turnovers

My lovely friend M. gave me a few stalks of Rhubarb (Grazie M.!). So this afternoon I simmered 3 stalks of chopped Rhubarb with 4 tablespoons of sugar & a few tablespoons of freshly squeezed orange juice for approximately 20 minutes. Drizzle this warm compote over Vanilla Bean ice cream or let it cool to room temperature and make these adorable turnovers.

Using your favorite pie dough recipe, make sure your dough has properly chilled. Flour your work surface and roll the dough out to 1/8" thick. Cut into small circles with a cookie cutter or a drinking glass. Brush one half of the round with egg wash (1 beaten egg) and place a dollop of the chilled rhubarb compote on the other half. Fold in half, press to seal & crimp the edges with the tines of a fork. Pop in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F. Brush the turnovers lightly with the remaining egg wash and bake until golden, about 20 minutes. Let cool slightly before serving.

Serve with Honey Kissed Creme Fraiche.

Other serving suggestions: Rose Pastry Cream, Vanilla Whipped Cream, Vanilla, Pistachio, Strawberry or Ginger Gelato.

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