Red Currant Bakery

Rhubarb Compote
0 Rinse and chop the ends off of the rhubarb stalks. Chop the rhubarb into 1″ chunks and add them into a medium pot.
2 Pour in the sugar and then add in the orange juice.
3 Place over medium low heat and cover with a lid. Cook covered for about 5 minutes or until the mixture starts to bubble. The lid on will keep the rhubarb from burning.
4 Once it starts to bubble, remove the lid and continue to cook, for about 10 minutes until you are left with a thick syrupy type of sauce.
5 Pour the compote into a large shallow bowl and leave to cool to room temperature. Use same day or store covered in the fridge until you’re ready to use it.
Vanilla Orange Yogurt Pastry Cream
7 In a large pot, whisk together the corn starch, salt, and sugar.
8 Pour in the milk and whisk to combine. Add in the egg yolks, orange zest, and vanilla bean paste, and whisk once more.
9 Place the pot over medium low heat and whisk constantly scraping the bottom and edges of the pot. It will feel like it’s taking a while but all of a sudden it’ll get really thick so don’t stop whisking.
10 Once thick, remove the pot from the heat and pour through a fine mesh sieve into a heat safe mixing bowl.Whisk in the greek yogurt.
11 Cover the surface with a layer of plastic wrap to prevent a skin from forming.
12 To cool it down faster you can always spread it on a quarter sized baking sheet and cover the surface with plastic wrap.
13 If making it in advance, store it in the fridge. Otherwise you can leave it at room temperature until assembling.
Puff Pastry
15 Preheat the oven to 400 F and place a rack in the center of the oven.
16 Working with one sheet of pastry at a time, sprinkle the top of the sheet with 1 teaspoon of granulated sugar. Use a rolling pin to roll over the pastry and press the sugar in. Use flour as needed to keep the other side of pastry from sticking to your work surface.
17 The pastry sheets should be close to 12" x 17" once rolled out. Different puff pastry brands will have different sizes but just make sure you have the area of two 12" x 17" rectangles before baking.
18 Line a baking sheet with parchment paper and lay the pastry on top. Prick the surface all over with a fork.
19 Bake the pastry for about 15 minutes, then rotate the baking sheet 180 degrees and bake for another 10 minutes until golden brown and flaky.
20 Remove the baking sheet from the oven. If puffy, immediately flatten the layers by pressing the air out with a metal spatula and leave the pastry to cool completely.
21 Repeat these steps with the second sheet of pastry.
22 Once completely cooled, use a 6" cake pan or circle of some sort to cut a total of 5 circles. I can usually only get 2 whole circles from each sheet of pastry and then cut half a circle from each sheet which can be used for the 5th circle. Save your scraps of pastry without a cover on a baking sheet at room temperature until the next day!
Assemble
24 Place a piece of parchment paper on a large plate or 1/4 sized baking sheet. Lay one of the whole circles of pastry onto the parchment. Place the cake ring around the pastry and tighten to hug the pastry round.
25 Top it with just over 1/2 a cup of the yogurt pastry cream and smooth it into an even layer.
26 Carefully spoon or pipe about 1/5th of the rhubarb over the pastry cream. It just needs to be enough to create a thin even layer.
27 Lay another round of pastry on top.
28 Repeat with layering the cream, then rhubarb, then pastry until all layers of pastry have been used. Finish it off with a layer of cream and then rhubarb. Lay a sheet of plastic wrap over the surface and place it in the fridge overnight.
29 The next day, remove the plastic wrap and cake ring. Crumble the scraps of pastry into a bowl and then sprinkle them into a complete layer over the surface of the rhubarb and cream.
30 To serve, slice through use a sharp knife to it into 8-12 slices.
31 Store leftovers, uncovered in the fridge.