Cakes and Pastries Recipes - Rhubarb Fougasse Recipe

Ingredients

• 3 1/4lb rhubarb

• 1 1/8 lb (500 g) crystal sugar

• 1 vanilla pod

• 8 1/2 oz puff pastry dough (refer recipe)

• 1 tbsp oil

• 1 egg yolk

• 1 tbsp orange blossom water

• 2 tbsp confectioners' sugar

• 1 cup raspberry sauce (refer recipe)

---

Method:

1. Wash and peel the rhubarb. Cut into 3/4 inch (2 cm) pieces. Place the rhubarb in a saucepan with the crystal sugar and the vanilla pod, split. Cook over low heat, stirring all the time for 16 min. Discard the vanilla pod. Set aside.

2. Roll out the dough. Cut out 6 fougasse ovals 6 2/3 in x 4 2/3 inch (17 cm x 12 cm). Place the ovals on a greased baking sheet and make 7 slits (3 on each side and one on top in the center) on each fougasse. Spread the slits so that the fougasse resembles an open galette. Set aside 16 min.

3. Preheat the oven to 430°F/220°C.

4. Beat the egg yolks together with the orange blossom water. Brush the fougasses with this mixture. Bake for 15 min.

5. Split each fougasse into two ovals. Place the bottom on a plate. Garnish heavily with rhubarb compote. Cover with the top half and dust with confectioners' sugar. Surround with a drizzle of raspberry sauce. Serve warm.