It’s time to wake up your taste buds!

As much as we love winter veg we relish the first taste of Spring  and the forced rhubarb is perfect for waking up our taste buds. The first sticks of beautiful rosy pink rhubarb are just appearing – so make the most of them.

This recipe is fresh and tasty and can be eaten hot or cold


Chop rhubarb

Chop rhubarb

Rhubarb and Ginger Turnovers

Makes 4 Takes about 45 minutes plus chilling time

1 large Bramley apple, peeled, cored

Knob of butter

2 tablespoon caster sugar

3 or 4 sticks pink forced rhubarb, cut into 1cm pieces

2 tablespoons water

Pinch of powdered ginger

2 small balls stem ginger from a jar, chopped finely

1x375g(13oz) pack puff pastry, ready rolled sheet

1 small egg, beaten

Extra caster sugar for sprinkling

Little butter for greasing

  •  Chop the apple into small 1cm diced cubes. Put into a pan along with the butter and stir together. Cook over a gentle heat for just 3 or 4 minutes until just softening.
  • Add the water and the rhubarb pieces, then sprinkle in the ginger powder and continue to cook gently for about 4 minutes, just enough for the rhubarb to start softening. Strain in a sieve over a bowl, reserving the juices.
  • Remove the pastry from the fridge, (usually 20 minutes before using but follow the packet instructions) and unroll, keeping the wrapping paper. Cut the pastry into 4 equal rectangles, leaving it on the paper. Place on a baking sheet.
  • Put a large spoonful of the rhubarb and apple on each rectangle. Place it on one half keeping it away from the edges. There will be some fruit leftover so keep to one side.
  • Scatter the chopped stem ginger over the top of the fruit.
  • Brush round the sides of the pastry with some of the beaten egg and fold the pastry over. Firm down lightly to get rid of any large air pockets and press the edges together. Pop them in the fridge for 30 minutes or so to firm the pastry up. Use the end of a teaspoon or a fork to seal the edges really well and trim with a sharp knife to neaten.
  • Brush all over with some of the remaining beaten egg and put in the oven (200C/fan180/gas6/400F) for 15 minutes until just starting to rise and turn golden brown. Working very quickly remove from the oven, brush with a little more egg and sprinkle with the extra sugar. Return to the oven for another 10-15 minutes until golden brown and well risen. Don’t worry too much if some of the juices have leaked out as it makes a crispy finish to the edges of the pastry.
  • Whilst they’re cooking pour the juices from the apple and rhubarb into a small saucepan and bring to a rapid boil. Reduce down to thick syrup then pour onto any leftover fruit and keep warm to serve with the turnovers.
  • Serve the turnovers whilst they’re still warm. Put on the plate with the spare fruit and serve with some sweetened crème fraiche or some thick cream.
Fold over pastry and seal

Fold over pastry and seal