You are here

Rhubarb And Red Currant Fingers

admin's picture
Rhubarb And Redcurrant Fingers makes the best to add to your party menu. It is the rich and royale flavors of redcurrant jelly and rhubarb that add to the yum factor of the Rhubard and Redcurrant Fingers. Just give this jelly dessert a try.
Ingredients
  Rhubarb stick 6
  Plain flour 8 Ounce (225 Gram, 2 Cups)
  Hard margarine 4 Ounce, cut into pieces (100 Gram, 1/2 Cup)
  Caster sugar 2 Ounce (50 Gram, 1/4 Cup)
  Egg 1 , separated
  Cold water 1 Cup (16 tbs)
  Red currant jelly 30 Milliliter (2 Tablespoon)
  Custard/Plain yogurt 125 Gram (Individual Pots For Serving)
Directions

Scrub and trim the rhubarb to 30 cm/12 in sticks.
Discard any that are wooden or stringy; young, tender rhubarb is best.
Put the flour in a bowl and rub in the margarine until the mixture resembles breadcrumbs.
Stir in 25 g/1 oz/2 tbsp of the sugar.
Mix with the egg yolk and enough water to form a firm dough.
Knead gently on a lightly floured surface and roll out to a 46 X 33 cm/18 X 13 in rectangle.
Brush with the redcurrant jelly.
Cut the pastry into six equal lengths, 7.5 cm/3 in wide.
Place a rhubarb stick on top of each.
Fold the pastry over and press the edges well together to seal.
Knock up with the back of a knife and transfer to a lightly greased baking (cookie) sheet.
Brush with the lightly beaten egg white, then sprinkle with the remaining sugar.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 20-25 minutes until golden brown and the rhubarb is tender.
Leave to cool, then cut each stick into three pieces.
Transport in an airtight container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

Rate It

Your rating: None
4.10263
Average: 4.1 (19 votes)