Try this Rhubarb and ginger turnover recipe, or contribute your own.
Suggest a better descriptioncook Apple, rhubarb, marmalade and ginger in butter, stirring up occasionally until softened, about five minutes
Cut pastry into 4 squares. Place rhubarb mixture in centre of each. Brush edges with egg, fold and crimp with fork to seal well.
Brush tops with egg and bake on a greased tray at 200 C for 20 minutes
Dust with icing sugar
Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 33 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 24.6mg | 1 % | |
Potassium 4.6mg | 0 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.1g | ||
Protein 0.5g | 1 % | |
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: 48
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