Ingredients Jump to Instructions ↓

  1. 12 stalks rhubarb

  2. 1 splashes orange juice

  3. 140 g sugar

  4. 4 sheets filo pastry

  5. 6 pieces preserved stem ginger

  6. 250 ml creme fraiche , low fat

  7. 1 eggs , beaten

Instructions Jump to Ingredients ↑

  1. Method 1. Set oven to 200C/gas 6.

  2. Trim the edges of the rhubarb and cut each stick into four pieces, each about 20 centimetres long. Keep each piece the same size.

  3. Transfer the rhubarb onto a tray and sprinkle with the orange juice and sugar. Roast for about 15 minutes, or until the rhubarb is just tender but retaining its shape.

  4. While that is cooking, make the ginger crème fraiche by simply cutting the ginger into strips and mixing it with the crème fraiche. Add syrup to taste and set aside.

  5. Remove the rhubarb from the oven and leave to cool for a few minutes.

  6. Reduce the oven temperature to 180C/gas 4. Lay a sheet of filo on the board, take the bottom two corners and fold up and over to join the top two corners (basically fold in half). In the centre place about eight pieces of rhubarb in a little pile, then fold up the sides and roll up.

  7. Brush with the egg and bake for 30 minutes.

  8. To serve, cut in half on the diagonal, dust with icing sugar and decorate with fresh mint. Serve with crème fraiche.


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