This is a lovely way to cook rhubarb, intensifying its flavour and colour. In-season plums are the other fruit we regularly cook in this way; the sugar can be increased or decreased depending on the ripeness of the fruit and sweetness desired. The syrup that the fruit creates during cooking is used to cover the fruit when storing. The syrup can be used to make jelly, or you can simply serve the fruit and syrup with ice cream for a quick dessert. You will need to prepare the rhubarb and crème pâtissière a day in advance.
To make the roasted rhubarb,
Take the rested dough from the refrigerator and roll it out into a rectangle, about
Cut the dough into thirty-six
Remove the squares from the refrigerator and working with one square at a time, fold each corner to meet in the centre pressing down firmly to create a smaller square. Arrange the Danishes back on the lined trays at well-spaced intervals. Place
Remove the tea towel, brush the top of each Danish lightly with egg wash and place in the oven. Reduce the oven temperature to 190°C (375°F/Gas 5) and
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