Roasted Rhubarb and Coconut Custard Pastries

Catherine Bell shares her recipe for seasonal rhubarb pastries with a tropical coconut twist, guaranteed to be a picnic hit this Summer!

Image Credit: Trace Laskey

Rhubarb is a deliciously sweet and tart fruit that can be used in crumbles, jams, muffins, and even gin. Generally, rhubarb is harvested in the Spring and can be found in supermarkets or farmers' markets. These tarts would be a real treat served warm with a scoop of ice cream on a sunny Summer evening, or even boxed up and brought for a picnic with some friends. Whatever the occasion, these are sure to be enjoyed this upcoming season.

INGREDIENTS - serves 6

● 250g rhubarb, cut into 5cm lengths

● 40g caster sugar

● 2 tbsp apple juice or water

● 320g ready rolled puff pastry sheet

● 400ml tin coconut milk

● 75g sugar

● 3 tbsp cornflour

METHOD

1. Preheat the oven to 200C/180C fan/gas 6.

2. Combine the rhubarb, caster sugar, and juice or water in a shallow ovenproof dish.

3. Cover with foil and roast for 8 minutes.

4. Transfer to a plate.

5. Use a little coconut milk to mix well with the cornflour.

6. Combine with remaining coconut milk and sugar in a pan and set over a low to medium heat.

7. Stir continuously for 10 minutes until thick and creamy. Turn off the heat and set aside.

8. Unroll the pastry sheet and cut into 6 rectangles of approx. 6 x 11 cm.

9. Score a 1cm border around the pastry shapes, not cutting all the way through. Inside this border, spread some of the custard. Top with rhubarb. Repeat for all the pastries.

10. Bake for 18-20 minutes until golden and risen.

About the Author: Catherine Bell is an English Literature and History graduate, currently undertaking a copywriting qualification. Catherine was also a chef and menu developer for 14 years, growing some of her own seasonal fruit and veg that she loves to incorporate into her meals.