Summertime is all about easy desserts that take advantage of the beautiful fruit that is in season! Right now, blueberries and rhubarb are ready – perfect for making Blueberry Rhubarb Turnovers!
What is rhubarb?
Rhubarb is a spring vegetable with large leaves that look somewhat like a giant zucchini plant. The only part that is edible are the stalks, which can be green or a vibrant pink.
Raw, it is very sour. But once cooked with sugar, it tames down to a pleasant tartness. It pairs well with various fruits like strawberries, blueberries, and cherries.
Turnovers
Blueberry Rhubarb Turnovers are super easy and will impress all of your family and friends! You can make the filling a few days ahead of time. Then prep the turnovers earlier in the day and keep them in the fridge until you are ready for dessert.
Then, just pop them in the oven for 20 minutes and they are ready to go! Beautiful pastry is puffed and golden brown with the blueberry rhubarb filling oozing out. Serve it with a side of vanilla ice cream to make it ala mode! YUM!
How to Make Blueberry Rhubarb Turnovers
Prepare filling:
In a medium saucepan, mix together the blueberries, rhubarb, sugar, cinnamon, and lemon juice. Cook over medium low heat until the blueberries and rhubarb have softened and are bubbly. Add in the cornstarch mixed with water. Simmer for an additional 2-3 minutes until thick. Take off the heat and let it cool slightly.
Prepare the Puff Pastry:
Thaw the puff pastry dough according to package directions. There will be two sheets in the box. Take each sheet and lay it out flat. Use a sharp knife or pizza cutter to cut each sheet into 4 equal sized squares. You will have 8 total.
Prepare the Turnovers:
Preheat the oven to 375°F.
Put a heaping tablespoon of blueberry rhubarb filling in the center of each square. Do not overstuff!
Brush the edges of the puff pastry with the egg wash and fold over diagonally to form a triangle. Use a fork to firmly seal the edges.
Place the turnovers on two baking sheets lined with parchment paper. Brush the egg wash on the top of each turnover. Sprinkle it with coarse sugar.
Place in the oven for 20-25 minutes until the puff pastry is golden brown.
Serve warm and enjoy!
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Blueberry Rhubarb Turnovers
Ingredients
Ingredients:
- 1 package puff pastry dough thawed according to package directions
- 1 egg lightly beaten
- 2 Tbsp. Coarse sugar or white sugar
Filling:
- 1 ½ cups blueberries
- 1 cups chopped rhubarb
- ½ cup sugar
- 3 Tbsp. cornstarch + 2 Tbsp. water
- ½ tsp. Cinnamon
- 1 tsp. lemon juice
Instructions
Instructions:
Prepare filling:
- In a medium saucepan, mix together the blueberries, rhubarb, sugar, cinnamon, and lemon juice. Cook over medium low heat until the blueberries and rhubarb have softened and are bubbly. Add in the cornstarch mixed with water. Simmer for an additional 2-3 minutes until thick. Take off the heat and let it cool slightly.
Prepare the Puff Pastry:
- Thaw the puff pastry dough according to package directions. There will be two sheets in the box. Take each sheet and lay it out flat. Use a sharp knife or pizza cutter to cut each sheet into 4 equal sized squares. You will have 8 total.
Prepare the Turnovers:
- Preheat the oven to 375°F.
- Put a heaping tablespoon of blueberry rhubarb filling in the center of each square. Do not overstuff!
- Brush the edges of the puff pastry with the egg wash and fold over diagonally to form a triangle. Use a fork to firmly seal the edges.
- Place the turnovers on two baking sheets lined with parchment paper. Brush the egg wash on the top of each turnover. Sprinkle it with coarse sugar.
- Place in the oven for 20-25 minutes until the puff pastry is golden brown.
- Serve warm and enjoy!
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