This recipe was given to me by a friend at work. She made them and offered me one during a break.
It was heaven. Sweet and tart and spicy all at the same time.
Now to wait for rhubarb season because I used the last of my freezer supply.
3 stalks rhubarb
1/2 cup divided
2 inch vanilla bean pod
2 1/2 cups AP flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup very cold butter
1/2 cup chopped up crystallized ginger
1 cup heavy cream
coarse sugar for sprinkling
425° oven
Place rhubarb in bowl and toss with 3 tbsp a sugar to coat
Place remaining sugar in large bowl with vanilla bean, flour, baking powder and salt
Mix well to distribute vanilla
Cut butter into flour until coarse sand no bigger than a pea sized butter pieces. I use my hands, its easier but you have to go quickly to avoid the butter melting from the heat in your hands.
You could also use a food processor on pulse, but that it a lot of cleaning for something that could be super easy.
Stir in rhubarb and ginger
Pour in cream and use wooden spoon to mix
Turn onto parchment and knead mixture together.
Do not over work or all that lovely butter will be creamed together and into the dough instead of pockets like you want.
Divide into two balls
Flatten and cut 6 triangles in each
Sprinkle with coarse sugar top
Bake in 425° oven for 20-25 minutes
Allow to cool 15 before frying that little piece of skin behind your teeth.
