2019-10-01_Australian_Womens_Weekly_NZ

Ginger-poached rhubarb
almond filo tarts
SERVES 4 PREP AND COOK TIME 30 MINUTES
(+ COOLING TIME)

olive oil spray
2 sheets (30g) filo pastry
¾cup (210g) natural Greek-style yoghurt
2 tablespoons light sour cream
1 tablespoon small fresh mint leaves
1 tablespoon natural flaked almonds,
toasted lightly
GINGER-POACHED RHUBARB
300g rhubarb, cut into 3cm pieces
1cm piece fresh ginger, sliced thinly
1 cup (250ml) low-joule dry ginger ale
1 teaspoon stevia granules

1 Preheat oven to 200°C (180°C
fan-forced). Lightly spray four holes

of a 6-hole (¾cup/180ml) Texas muffin

pan with oil.

2 Spray one pastry sheet with oil, top

with remaining sheet; press lightly to

seal. Cut in half; cut each half into

quarters. Overlap 2 pieces to form

a rough square; carefully line muffin

holes with pastry.

3 Bake pastry for 5 minutes or until

browned lightly and crisp. Stand in

pans for 5 minutes. Using a small metal

spatula, carefully transfer pastry cases

from pans to wire racks; leave to cool.

4 GINGER-POACHED RHUBARB Place

rhubarb in a single layer in a medium

frying pan, add ginger, ginger ale and

stevia; bring to the boil. Reduce heat

to medium-high; cook for 3 minutes

(depending on thickness of rhubarb)

or until just tender, without stirring so

as not to break up the rhubarb. Carefully

remove rhubarb with a slotted spoon;

transfer to a large plate to cool. Bring

syrup to the boil over high heat; boil for

3 minutes or until reduced and syrupy.

Pour over rhubarb; leave to cool, then

discard ginger slices from rhubarb.

5 Combine yoghurt and sour cream in

a small bowl.

6 Just before serving, divide yoghurt

mixture among pastry cases. Top each

with a quarter of the cooled rhubarb;

drizzle evenly with any syrup. Top with

torn mint leaves and flaked almonds

to serve.

Not suitable to freeze or microwoave.

● 7g total fat ●

569kJ (135 cal) ● 12g

carbohydrate ● 4.9g

protein ● 1.6g fibre

● 96mg sodium

Nutrition

TESTKITCHEN

TIP

Use 1 tablespoon of

coarsely chopped

pistachios instead

of the almond flakes,

if you like. The rhubarb

can be cooked the day

before; store in an airtight

container, large enough

so the rhubarb holds its

shape, in the fridge.