Red Currant Bakery

Instructions

Prepare the Rhubarb

Rinse the rhubarb stalks and cut off both ends of each stalk.

Cut the stalks into 1/2" chunks. If needed, cut any extra wide stalks in half lengthwise so that they are all approximately the same size.

Cook the Compote

Add the rhubarb along with the sugar, lemon zest, lemon juice, and raspberries, into a large pan or medium pot.

Place the pan over medium heat and bring the mixture to a simmer. Stir regularly while it cooks.

It will go from just simmering to the fruit broken down and very bubbly, then the mixture will reduce and the bubbles and compote will thicken. Once it has thickened, you can taste and see if it needs more sugar or lemon juice.

Cook until thick and jammy. It should sort of hold lines behind the spatula you use to stir it.

Remove the compote from the heat and pour into a shallow dish or baking sheet that will fit in your freezer.

Allow it to cool slightly at room temperature (I usually speed it up by setting it on some ice packs) and then place it in the freezer if you have the space. The fridge will work too it will just take longer.

Stir it every 5-10 minutes until very cold.

Assemble & Bake

Preheat the oven to 425 F and place a rack in the center of the oven.

Line a baking sheet, large enough for your sheets of pastry, with a sheet of parchment paper.

Make the egg wash by whisking the egg with two tablespoons of water in a small bowl.

Briefly roll out the sheets of puff pastry just so they are even and smooth.

Lay one sheet of pastry on the lined baking sheet.

Pour the raspberry rhubarb filling into the center of the pastry. Spread the filling out towards the edges, leaving a 1" border all the way around. The filling should be thick but not a mountain, think like 1/4" tall of filling on top of the pastry.

Brush the egg wash onto the bare edges of pastry, lay the second sheet of pastry over the top.

Press the edges of the two sheets of pastry together with your fingers first. Then use a fork to crimp the edges together so they are fully sealed.

Use the same fork to prick the top of the pastry so that steam can escape.

Brush the top of the pastry with more egg wash.

Bake the pastry in the preheated oven for 20 minutes, then rotate and bake for another 15-20 minutes until deeply golden brown.

Once baked, remove the sheet from the oven and place on a wire rack to cool for 10-15 minutes minimum.

Glaze

While the pastry cools, make the glaze. Or you can skip this and just dust it with powdered sugar.

In a medium bowl whisk together powdered sugar, lemon juice, and optionally a splash of pomegranate or raspberry juice (really anything pink and fruity).

Whisk until a runny glaze is made. It should be just slightly thicker than maple syrup.

Spoon the glaze over the top of the pastry then top with either sprinkles or fresh raspberries.

Use a long sharp knife to cut into servings.