Name: Rhubarb filo tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 sheets filo pastry; 1 bunch rhubarb, trimmed, rinsed, cut into 3cm pieces; 1/4 cup (55g) brown sugar; icing sugar, to dust; vanilla ice-cream, to serve

Ingredients

12 sheets filo pastry

1 bunch rhubarb, trimmed, rinsed, cut into 3cm pieces

1/4 cup (55g) brown sugar

icing sugar, to dust

vanilla ice-cream, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

2.Make two stacks of 6 filo sheets each, spraying each sheet with cooking oil spray as you go. Cut six 8cm rounds from each stack. Place rounds onto prepared trays; bake 10 minutes, until crisp and golden.

3.Meanwhile, place rhubarb in a saucepan with brown sugar and 2 teaspoons water. Heat on low 5 minutes, stirring, until sugar dissolves. Simmer 10-15 minutes, until rhubarb is just tender, but not collapsed. Strain rhubarb; reserve syrup.

4.Divide rhubarb between six filo rounds; top with remaining pastry. Dust with icing sugar. Top with ice-cream. Drizzle with reserved syrup, to serve.

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Ingredients

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