Quick recipe finder Caramelised pastry straws with sweet rhubarb ketchup
By Phil Vickery From Ready Steady Cook
Ingredients
For the pastry straws
- 150g/5½oz ready-rolled puff pastry
- 1 free-range egg, beaten
- 2 tbsp caster sugar
- icing sugar, to dust
For the ketchup
- 100g/3½oz rhubarb, chopped
- 25g/1oz butter
- 2 tbsp caster sugar
- 2 tsp red wine vinegar
Method
Preheat the oven to 200C/400F/Gas 6.
For the pastry straws, place the pastry onto a baking sheet, prick all over with a fork and bake in the oven for five minutes.
Remove from the oven, brush with beaten egg and sprinkle over the caster sugar. Return to the oven and bake for 6-7 minutes, or until golden-brown.
Remove from the oven, dust with icing sugar and cut into straws or long triangles.
For the rhubarb ketchup, place all the ketchup ingredients into a small pan and cook over a medium heat for 6-8 minutes, or until softened. Pour into a small bowl and leave to cool.
To serve, place the pastry straws onto a plate with the rhubarb ketchup alongside.
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Rhubarb pie