The Wuthering Bites garden is changing, autumn is most definitely well on it’s way and i’ve found myself out in the garden prepping for inevitable cold weather. As for the house- we’ve been slowly popping in new bits of furniture and saving up to get someone to install our wood burner, can you tell that we’re hosting family Christmas this year?
I would complain about the cold, but the truth is – aside from getting the sniffles and bouts of flu- this time of year really gets me excited and more inspired to bake in the kitchen. In a bid to rid of the abundance of rhubarb growing in the garden i’ve chopped it all down, given some to friends and family and of course- frozen some for ourselves to use throughout the winter months.
My first task was to make a tasty rhubarb and ginger compote, something you can use in several wintery dishes. As i was popping a bag of chopped rhubarb into the freezer i noticed a packet of Genius puff pastry which i had clearly forgotten about for a while. The rhubarb and ginger compote was simmering away – so i got the packet out to defrost; the gluten free rhubarb, ginger and almond pinwheel pastry was born…
I rolled out the pastry and there’s me completely covered in gluten free flour all over my hands and Ash hops up onto the counter ready to walk over my greaseproof paper- i can’t pick her up to get her off without covering her with flour so imagine me rapidly using my head to shoo her away off the counter…
These mini pastries would be perfect for a quick grab breakfast on the way out to work or for a treat besides a cup of breakfast tea. You could most definitely switch up the rhubarb and used stewed apple compote with cinnamon and give them a icing glaze or perhaps simply use some raspberry jam infused with a bit of vanilla bean. Switch out the nuts for any form of dried fruit or finely chopped chocolate chips.
Gluten Free Rhubarb, Ginger and Almond Pinwheel Pastries.
Makes 20 small pinwheels
1 packet of defrosted Gluten Free Puff Pastry (400g) (I used Genius)
1 Egg yolk
Dash of milk
2 Tablespoons of Gluten Free Plain Flour
Filling- Rhubarb Compote
(Enough for this recipe and to jar)
600g Chopped Rhubarb
3 Teaspoons of Ground Ginger (You could use Stem Ginger too)
100g Caster Sugar
Tablespoon of butter
2 Tablespoons of Honey
2 Teaspoons of Ground Ginger
100g Chopped Almonds
1) Start by making the Rhubarb compote filling. Cut and measure all the compote ingredients except the butter, mix and pop into a medium sized saucepan over a medium heat until simmering. Turn down the heat and wait for the rhubarb to soften completely. Pour the mixture into a food processor with the butter (or use a stick blender straight in the saucepan) to combine well. Set aside to cool.
2) Preheat the oven (fan) on 200c and line a large baking tray with greaseproof paper.
3) Mix together the egg yolk and milk and set aside.
4) Mix together 2 teaspoons of honey and ground ginger in a small saucepan and set aside.
5) Scatter a large surface evenly with half of the puff pastry (200g) and roll into a long rectangle. Spread evenly over 2 heaped tablespoons of the cooled down Rhubarb compote and scatter with a few chopped almonds.
6) Roll this into a log slowly and chop into 4-6cm pieces and lay flat onto your baking tray (swirl facing up!).
7) Glaze each generously with the egg yolk mixture.. Put them in the oven for 20 minutes.
8) Dupilicate steps 5-7 with the second half of the pastry until all cooked.
9) Heat up the glaze onto a high heat for 1 minute until glossy. Brush this all over your pastries and sprinkle on some more chopped almonds.
10) Transfer to a plate and serve when completely cool.
Enjoy with a cuppa tea!