🕒 Prep Time: 10 Minutes
⏳ Cook Time: 30 Minutes
🥧 Servings: 6 Servings
Valentine’s Day, another holiday excuse for indulging in some sweet treats. Fortunately, we have a festive option for you to prepare and share together with your date this February 14.
Just pop into the oven while you’re eating dinner. then serve warm, make sure to add a scoop of low-calorie vanilla ice cream from Arctic Zero to enjoy this delicious healthy option that won’t be a complete sweetness overload.
- 75g butter, chopped
- 1/2 cup brown sugar, firmly packed
- 1/4 cup thickened cream
- 1/4 tsp mixed spice
- 6 stalks rhubarb, trimmed, cut into 10cm lengths
- 1 sheet frozen butter puff pastry, partially thawed
- 6 scoops low-calorie vanilla ice cream, to serve
Prepare the Oven: Preheat the oven to 220C/200C fan/ gas.
Prepare Rhubarb pieces: Top and tail the stem of rhubarb, then slice at an angle of 1 inch chunks for longer and larger baton pieces.
Preheat the oven to 220C/200C fan/ gas.
Create caramelized sugar by putting in sugar and water in a small saucepan and bring to a boil for 5 to 7 minutes.
Pour the caramel over the bottom of a 9- or 10-inch (23-25 cm) cast-iron oven proof skillet. Add star anise and fit snugly into the cake pan with our large baton cut rhubarb pieces, twisted side facing down the pan. add a dash of butter and some lemon juice.
Roll out and trim the crust dough to a circle slightly larger than the pan and put it on top of the rhubarb. Tucking dough in, press around the edges, tightly against the sides of the skillet. Allow the steam to escape using a fork to poke holes all over the dough.
Bake for 15-20 mins until the pastry is golden and puffed and caramelized sugar is bubbling around the edges. Serve warm, make sure to add a scoop of low-calorie vanilla ice cream from Arctic Zero to enjoy this delicious healthy option that won’t be a complete sweetness overload.
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