Dessert Recipes - Rhubarb Fingers Recipe

Ingredients

• 6 sticks of young rhubarb

• 175 g/6 oz/1 1/2 cups plain (all-purpose) flour

• A pinch of salt

• 75 g/3 oz/1/3 cup hard block margarine, diced

• 25 g/1 oz/2 tbsp caster (superfine) sugar

• 1 egg, separated

• Cold water; to mix

• Icing (confectioners') sugar; for dusting

• Classic Custard Sauce, to serve

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Method:

1. Trim the rhubarb and cut into 30 cm/12 in lengths. Sift the flour and salt into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs.

2. Stir in the sugar. Mix with the egg yolk and enough cold water to form a firm dough. Knead gently on a lightly floured surface.

3. Roll out to a rectangle 46 x 33 cm/18 x 13 in. Cut into six equal strips, 33 cm/13 in long. Place a stick of rhubarb on each strip.

4. Brush the edges of the pastry (paste) with a little egg white and fold over to cover the rhubarb completely, pressing the edges firmly together to seal.

5. Repeat with the remaining rhubarb. Knock up the edges with the back of a knife and transfer to a baking (cookie) sheet.

6. Brush with more egg white and bake in a preheated oven at 190°C/375°F/gas mark 5 for 25 minutes until golden and cooked through.

7. Cut each stick into 7.5 cm/3 in pieces. Dust with sifted icing sugar and serve warm or cold with Classic Custard Sauce.