Crisp pastry bases topped with tender, slightly tart rhubarb are delicious served warm or at room temperature.
2 sheets frozen puff pastry, thawed (25cm x 25cm)
1 tablespoon caster sugar
1 tablespoon brown sugar
2 tablespoons plain flour
½ teaspoon ground cardamom
3 tablespoons sour cream
4-6 stalks rhubarb, thinly sliced on the diagonal
2 tablespoons warm apricot jam
softly whipped cream
Preheat the oven to 180°C fan bake
Cut out 8 x 10cm circles of pastry and place on a flat lined baking tray.
Topping: Combine both of the sugars, the flour and cardamom in a bowl.
Spread each pastry circle with sour cream then sprinkle with ⅔ of the sugar mixture.
Top with slices of rhubarb, packing them tightly together and standing them up rather than lying flat. Sprinkle over the remaining sugar mixture.
Bake for 15-20 minutes until the rhubarb is tender and the pastry bases are crisp.
To serve: Brush the tops with warm jam and serve with softly whipped cream. Makes 8