I love rhubarb, and I know it is delicious as a crumble or in a pie but I wanted to give this recipe my own twist.
There are two parts to this recipe, roasting the rhubarb which can then be used in this dish, or topped with yogurt, or added to the top of my Vanilla Honey Pannacotta recipe. The second part is the Baklava topping.
4 cups of rhubarb chopped into 5 cm pieces
The juice of 1 orange
1/2 cup of runny honey
5 whole cloves
15 sheets of flaky puff pastry
75 gm packet of slivered almonds
75 gm packet of pistachio nuts roughly chopped
1 tsp of cinnamon
1 cup of sugar
1/2 cup of honey
1 tablespoon of rosewater (you can leave this out if you don’t have any)
1 cinnamon quill
Preheat the oven to 160 degrees
Put the rhubarb into a roasting dish, pour over orange juice and honey then sprinkle over cloves, pour in 1/2 cup of water.
Roast until the rhubarb is soft but maintains its shape, remove from the oven and set aside.
Preheat the oven to 180 degrees, mix the nuts and cinnamon together in a small bowl.
Pour the rhubarb into a smaller dish (around the size of your puff pastry). On a chopping board, lay down one piece of pastry and brush with butter, repeat 5 times and then place on top of the rhubarb. Sprinkle with half of the almonds and pistachio nuts. Repeat the pastry with another 5 layers, and again add to the rhubarb and sprinkle over nuts. Add the final 5 layers of pastry to the rhubarb.
Bake for 35 minutes or until the pastry is golden. While the pastry is baking, make your sugar syrup. Put sugar, honey, cinnamon and rosewater in a pot with 1 cup of water. Stir over a medium heat until the sugar is dissolved, continue to simmer for 8-10 minutes.
Once the pastry is cooked, pour over the sugar syrup and serve with ice-cream