250 g thin rhubarb stalks, trimmed
½ cup caster sugar
2 cups water
1 vanilla bean, sliced diagonally into 4 pieces
40 g butter, melted
¾ cup almond meal
1 egg yolk
Finely grated zest of ½ orange
Extra 3 tbsp caster sugar
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
1 cup toasted fruit-free muesli to serve
1 cup double cream to serve
- Preheat oven to 200°C. Cut rhubarb into 18 x 12cm lengths, reserving remainder for another use. Put in a large saucepan with sugar, water and vanilla over medium heat. Simmer for 2 minutes or until rhubarb is just tender. Transfer rhubarb to a large plate. Increase heat to high, bring syrup to the boil and cook for 5 minutes or until slightly thickened. Set aside. Syrup will thicken on cooling.
- To make frangipane, put butter, almond meal, egg yolk, zest and 2 tbsp of the extra caster sugar in a medium bowl, stirring well to combine.
- Cut both pastry sheets into 17cm squares. Use a small sharp knife to score a border 1.5cm from edge of each square, being careful not to cut all the way through. Prick centres with a fork, then spoon frangipane mix onto squares, spreading to coat and avoiding the borders.
- Arrange rhubarb on top. Brush borders with a little egg and sprinkle with remaining sugar. Bake for 30 minutes or until pastry is golden brown. Scatter with muesli and serve with double cream.