Yesterday, if only to satisfy my curiosity, I grabbed a sheet of (store-bought) puff pastry, and cut it into quarters. Then I topped each quarter with a handful of rhubarb and some oats, brown sugar, butter, and cinnamon. The result? Gorgeous, sweet, can't-stop-eating-'em Rhubarb Streusel Puffs!
If I were you, I'd make these angelic treats right away, while rhubarb is in season. Serve them for breakfast, after-school, or dessert. Or, just hoard them for yourself. I won't tell.
To start, take 4 stalks of rhubarb...
And cut them into 1-inch pieces.
Put the rhubarb in a medium bowl, and add 1 tablespoon of flour.
Then add 2 tablespoons sugar...
And toss the works with a blue spatula. Set aside.
To make the streusel topping, put 2 tablespoons flour in a separate bowl.
Then add 5 tablespoons brown sugar...
1 teaspoon cinnamon...
A whisper of nutmeg (less than 1/8 teaspoon)...
3 tablespoons unsalted butter...
And 1/3 cup old-fashioned rolled oats.
Using your fingers or a pastry-blending gadget (as above), mash the butter into the dry ingredients.
When you are finished, your streusel will look coarse and crumbly.
Now unfold a sheet of thawed but still-cold puff pastry dough, and roll it out a little just to remove creases.
Then cut the dough into quarters, and transfer them to a parchment-lined baking sheet.
Using a sharp knife, score a 1/2-inch border around the pastry. When the pastry cooks, the border will puff up, and hold the other ingredients in place.
No picture of this next step: Pop the baking sheet into the freezer for about 3 minutes, just to firm up the dough.
Divide the rhubarb between the pastry squares, inside the scored lines.
And then...
Top the rhubarb with the sweet, sexy streusel!
Bake until the pastry is puffed and golden -- 20-25 minutes. In my low-end gas oven, the dessert took exactly 25 minutes to bake. Serve warm or at room temperature. The streusel topping will become crispy-delicious as the puffs cool.
Now, for the sake of photography, I intended to arrange these treats on a beautiful platter. But such staging isn't necessary. Rhubarb Streusel Puffs are magnificent even when served from a parchment-lined baking sheet!
Do me proud and make these great beauties, okay? And...if you enjoy my seasonal recipes, be sure to leave a comment below!
For your convenience, here's a copy-and-paste version of the above:
Rhubarb Steusel Puffs
Kevin Lee Jacobs
Ingredients for 4 pastries
4 stalks rhubarb, cut into 1-inch-long pieces
3 tablespoons flour
2 teaspoons cane sugar
5 tablespoons brown sugar
1 teaspoon cinnamon
3 tablespoons unsalted butter
1/3 cup old-fashioned rolled oats
A tiny pinch (less than 1/8 teaspoon) nutmeg
1 sheet puff pastry dough, thawed but cold
Center the oven rack, and preheat the oven to 400°F.
In a medium-size bowl, toss together the rhubarb, 1 tablespoon flour, and the cane sugar. In another medium-size bowl, add 2 tablespoons flour, and the brown sugar, cinnamon, butter, and oats. Blend until crumbly with your fingers or a pastry-blending gadget.
Unfold the thawed puff pastry, roll it out just enough to remove creases, and cut into 4 quarters. Put the quarters on a parchment-lined baking sheet. Using a sharp knife, score a 1/2-inch border around each quarter. Divide the rhubarb mixture among the pastries, staying inside the scored lines. Then sprinkle generously with the oat mixture.
Bake until puffed and golden -- 20-25 minutes. Serve warm or at room temperature, with or without a scoop of vanilla ice cream. As the puffs cool, the streusel topping will crisp up.
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