Try this Raspberry-Rhubarb Turnovers recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400 degrees. In a small saucepan, cook rhubarb and add sugar over low heat unitl rhubarb softens, 3-4 minutes. Thransfer to am edium bowl. Add rasberries, cornstarch, zest, and salt. Mix to combine.
Place wrappers on a work surface. Place a heaping Tbsp of filling near the corner of a wrapper. Using a finger dipped in water, moisten edges of wrapper. Fold into a triangle and pinch to seal. Repeat with remaining wrappers.
Brush both sides of turnovers with melted butter. Transfer to a baking sheet. Bake unitl golden brown, 12 - 14 minutes. Remove from oven and let cool slightly. Sprinkle with powdered sugar and serve with ice cream.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 225 | ||
Calories from Fat: 84 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 243.2mg | 8 % | |
Potassium 144.5mg | 4 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 28.2g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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