Rhubarb Turnover

Ingredients

• some nicely made light pastry
• a little rhubarb cut small, about two or three inches

Method

1. 1

   Roll out to the thickness of a quarter of an inch some nicely made light pastry, and stamp it out into rounds about six or seven inches across.

2. 2

   Place the rhubarb in the centre of a round of pastry, sprinkle a little lemon juice over it, cover with another round of pastry, and pinch the edges closely together.

3. 3

   Brush over each with the white of an egg, place them on tins, and bake in a hot oven for about twenty minutes.

4. 4

   Serve with some castor sugar sprinkled over them.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 85. The excerpt below is the record exactly as published.

Rhubarb Turnover. — Roll out to the thickness of a quarter of an inch some nicely made light pastry, and stamp it out into rounds about six or seven inches across. Have a little rhubarb cut small, about two or three inches

Cook this with the app: pantry check, scaling, and the assistant.