- 400g rhubarb
- 2 tbsp sugar
- 100ml apple juice
- 500g puff pastry
- 1 level tbsp caster sugar
- 100g soft cheese
- 1 large egg yolk
- Cream, ice cream or custard to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the rhubarb into 8cm lengths and put in a shallow dish. Sprinkle with the sugar and apple juice and bake for 10-15 minutes until the rhubarb is just tender. Cool.
Roll out the pastry to a rectangle 20cm x 32cm. Trim the edges with a sharp knife. Mark around the rim, 2cm from the edge, without cutting right through the pastry. Put on a baking tray.
Whisk the caster sugar and soft cheese together. Whisk in the egg yolk and spread onto the pastry, avoiding the rim.
Lift the rhubarb out of the juice and arrange onto the pastry. Bake for 20-25 minutes. Serve with cream, ice cream or custard.