Rhubarb And Red Currant Fingers
|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)|
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 200Â°C/400Â°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.