There is nothing like making your own sweet treats…is there? With rhubarb everywhere right now there is no time like the present to whip up a bunch of goodies.
Today we made a few different things. First, we made yummy lemon popsicles. The recipe was posted by Renee of FIMBY and I literally made them the second I left my laptop. We are big on popsicles when it’s hot (actually, Isaac will eat them anytime) and we usually use berries – or make green popsicles – but lemon was something I hadn’t thought to try before. We followed Renee’s recipe exactly, except we added our own little twist – a peppermint leaf. Isaac is a big fan of peppermint. One weekend last summer he ate our whole plant down to the ground in three days. It was probably two feet high and a foot wide. Crazy kid. :) SO – we added a peppermint leaf to each popsicle. It was a nice twist and took the refreshing element to another level.
We also used up the rest of our rhubarb lemonade to make popsicles. These are a bit more tart – but equally refreshing.
And then we made turnovers. I use phyllo dough to make things like this. It’s inexpensive and is quite easy to use. I also like that if I want to whip something up I don’t have to first make dough from scratch. I mean, I do…for many things – but not turnovers. (Not often, anyway.)
My mother-in-law was given a large amount of rhubarb from a friends garden and called to ask if I wanted some. Of course, I did. She sent over about 3 pounds. So you see, I have a lot of things to make to use it all up. (This amount doesn’t include the 2 pounds I bought last weekend at the farmer’s market. Next year we’ll have it in our garden. I planted a rhubarb root…and it’s already coming up.)
The apples are left over from our apple picking days (we went twice) last fall. I had a small amount left and it was just enough. Actually, it was a little more than enough. Isaac ate the rest…frozen.
So here is what you need;
2 cups rhubarb, chopped
4 apples, peeled, cored and chopped
1/2 cup sugar
4 tbsp flour
2 tsp lemon juice
1/4 tsp cinnamon
8 sheets of phyllo
1/2 cup unsalted butter, melted
1/2 cup sugar
Combine the first six ingredients in a sauce pan and heat over low heat until cooked down a bit – 10 minutes. (I added a bit of water here so it wouldn’t stick.)
Once it’s cooked to your liking – set aside.
Next, take 8 sheets of phyllo and place them on top of the other. (You might want to keep these covered with a damp cloth so they don’t dry out…but I work pretty quickly and don’t tend to do this.)
Place one sheet on your work surface and brush it with butter. Sprinkle it with sugar (about 1 1/2 tbsp.)
Place second sheet over the first sheet and repeat with butter and sugar. Add 2 more sheets, buttering and sprinkling between each.
Cut the phyllo horizontally into four even pieces.
Starting at the left side of one of the strips, place a heaping tablespoon of apple-rhubarb mixture two inches from the end. Fold the phyllo that is to the left of the apple-rhubarb over the apple-rhubarb toward the back side of the strip, making a three-inch triangle. The left end of the phyllo should be even with the back edge. Fold the little package to the right, over itself, retaining the triangular shape. Fold the package toward the front edge of the strip. Continue wrapping the apple-rhubarb package , alternating the direction with each fold, until you get to the end. (It’s like folding a flag.) Wrap the other strips in the same manner.
With the remaining sheets, make four more turnovers.
Preheat over to 350 degrees. Place the turnovers on a baking sheet. Bake until golden brown, 10 – 20 minutes depending on your oven.
These are SO good. Just the right amount of tart. And given all the sweetness in between the layers of phyllo…it’s a perfect balance. And the great thing about these is that depending on the season, you can totally substitute the filling for your favourite fruit melange. Or, as Emily Luchetti does, in her book, Four-Star Desserts (from which my inspiration came) use chocolate. I too have made them this way and they are FANTASTIC. Enjoy!