I like rhubarb very much, as I told you before. And when my mum gave me a generous amount of rhubarb fresh from my parents garden I made a second batch of oven roasted rhubarb. Some of the rhubarb I eat with my muesli during the week, and on the weekend I started to think what to do with the leftover jar.
A little bit sweet to our afternoon coffee sounds like a good idea and so I decided to make Rhubarb Napoleons. When you make them with store bought puff pastry, its an easy and fast treat, but made with homemade puff pastry its even more delicious.
The filling is rather easy, but luscious – whipped cream and oven roasted rhubarb.
Perfect for sunday afternoons.
Puff pastry napoleons
- 300g fresh puff pastry (store bought or homemade)
oven roasted rhubarb
- 400g rhubarb
- 40g sugar
- 1 vanilla bean
- 300g cream
- 20g sugar
Cut the rhubarb into fine slices and place it together with sugar and vanilla pod in a ovenproof bowl.
Bake at 175°C for 40 min until golden.
Cut the puff pastry into 10 stripes of 9 x 12 cm. Bake at 200°C for 20 min. Half lengthwise with a sharp knife while still hot.
For the filling whip the cream until soft peaks. Fill the napoleons with vanilla rhubarb and cream. Dust with powdered sugar and serve immediately.