Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp (15g) granulated sugar (for sprinkling)
  • 3 cups (450g) rhubarb, sliced into 1/4 inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the puff pastry onto the baking sheet. Use a fork to prick the center area where the fruit will sit, leaving a 1-inch border around the edges untouched.
  3. In a mixing bowl, toss sliced rhubarb with 1/2 cup sugar, cornstarch, vanilla, and cinnamon. Let sit for 5 minutes to create a natural syrup.
  4. Pile the rhubarb mixture onto the center of the pastry and gently press the fruit down with your fingers.
  5. Brush the 1-inch border of the pastry with beaten egg wash and sprinkle with 1 tbsp granulated sugar.
  6. Bake for 20-25 minutes until the edges are mahogany-colored and the rhubarb is bubbling and tender.