This recipe came from my grandmother's recipe file (Mama's). It was cut out of a magazine (unknown which one).
Melt butter in heavy medium saucepan over medium heat. Add rhubarb. Cover and simmer until rhubarb is tender and falling apart, about 10 minutes. Add preserves and 1/4 cup sugar. Cook uncovered until very thick and reduced to 2 cups, stirring frequently about 35 minutes. Refrigerate filling, uncovered until cold, at least 1 hour.
Preheat oven to 400 Degrees. Line large baking dish with parchment paper. Roll out puff pastry on lightly floured surface to 16x12 rectangle. Cut pastry in half lengthwise. Place 1 rectangle on prepared baking sheet. Leaving a 1 inch plain border, spoon filling onto pastry. Brush border with beaten egg. Top with second rectangle; press edges to firmly seal. Brush edges with egg, fold edges over, forming 1/2 inch border. Press border with tines of a fork to seal. Brush top of pastry with egg, sprinkle with remaining 2 T of sugar. Using shark knife, cut 1 1/2 inch crosswise slits down center of pastry at 2 inch intervals, exposing filling.
Bake pastry until golden grown, about 25 minutes. Cool pastry on sheet to lukewarm, about 45 minutes. Cut crosswise into 6 pieces. Serve with Vanilla Ice Cream.
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Serving Size: 1 Serving (872g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1155 | ||
Calories from Fat: 358 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 19.1g | 96 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 272.6mg | 84 % | |
Sodium 21163.4mg | 730 % | |
Potassium 1673.1mg | 44 % | |
Total Carbohydrate 189.4g | 56 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 177.8g | ||
Protein 13.8g | 20 % | |
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: 1155
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