Rhubarb and almond jalousie (gluten-free; dairy-free; vegan)

Sliced_rhubarb_and_almond_slatted_pastry
Iced and sliced, rhubarb and almond jalousie. Image: Kathryn Hawkins

I pulled my first stems of rhubarb at the weekend. The 3 crowns I re-planted back in the Autumn are doing well in their new patch (watched over by 2 stone rabbits), and it is looking likely that there will be plenty more stems before the summer is over.

Rhubarb+patch_and_trug_of_freshly_picked_stems
My first harvest of home-grown rhubarb. Images: Kathryn Hawkins

To celebrate my first harvest, I have a simple rhubarb recipe to share this week. It’s a pastry classic, and gets its name from a slatted louvre window because it has thin slits cut across its top which give a glimpse of the filling inside. I’ve combined the tartness of the fresh rhubarb with the sweet, richness of marzipan, but I realise this is an ingredient not to everyone’s taste, so if you’re not a marzipan fan, simply leave it out altogether or make a thick vanilla custard instead and spread this across the pastry instead.

Iced_whole_jalousie_and_and_single_portion
Iced and ready to serve. Images: Kathryn Hawkins

I gave a recipe for a Gluten-free rough puff pastry (with dairy-free & vegan variation) on my blog last year which you can use for this recipe, but if you don’t have time to make your own, SillyYak make a very good gluten-free, vegan-friendly pastry. Alternatively, for wheat eaters, roll out ready-made traditional puff pastry thinly and instead.

Serve this delicious pastry warm as a dessert with custard or leave to go cold and enjoy a slice as a pastry with a cup of coffee.

Serves: 6

Ingredients

  • 300g fresh rhubarb
  • 40g caster or vanilla sugar
  • 325g gluten-free, vegan puff pastry (such as Silly Yak)
  • 125g natural marzipan, coarsely grated
  • A little dairy-free milk, optional
  • 50g icing sugar
  • A few drops almond extract
  • A few toasted flaked almonds
  1. Trim the rhubarb and cut into short, even-thickness lengths. Place in a frying pan, sprinkle over the sugar and heat gently until steaming. Cover and cook gently for about 5 minutes until tender. Leave to cool completely. Cooking rhubarb this way means you will have little juice which is important in this recipe in order to keep the pastry crisp.
  2. When ready to cook, preheat the oven to 220°C (200°C fan oven, gas 7). Line a large flat baking tray with baking parchment. Divide the pastry into 2 equal portions. On a lightly floured surface, roll out one piece of pastry to make a rectangle 28 x 15cm.
  3. Sprinkle over the marzipan, leaving about 2cm pastry showing all round the edge, and spread the rhubarb on top. Brush the pastry edge with water or little dairy-free milk if preferred.

    3_stages_to_assembling_a_jalousie
    Preparing the bottom layer of the jalousie. Images: Kathryn Hawkins
  4. Roll the other piece of pastry to a rectangle slightly larger than the bottom piece and carefully lay the pastry on top. Press down the edges well to seal them together and slice off any ragged pastry to neaten the edge.
  5. Using a sharp knife, cut thin slashes through the top of the pastry to make the slatted effect. Carefully transfer the pastry to the baking tray, brush with dairy-free milk if liked and bake for about 30 minutes until browned. Leave on the tray to cool for 30 minutes before transferring to a wire rack to cool further.

    3_further_stages_to_making_and_baking_a_jalousie
    Finishing and baking the jalousie. Images: Kathryn Hawkins
  6. To decorate, sieve the icing sugar into a small bowl and mix in a few drops of almond extract and about 2 teasp warm water to make a smooth, drizzling icing. Use a teaspoon to drip the icing all over the top of the warm or cold pastry and then scatter with almonds. Transfer to a serving plate or board to slice and serve.
    Jalousie_freshly_drizzled_with_almond_icing
    Freshly drizzle-iced jalousie, sprinkled with toasted flaked almonds. Image: Kathryn Hawkins

    Slice_of_rubarb_and_almond_jalousie_ready_to_eat
    An iced slice, ready to eat. Image: Kathryn Hawkins

 

 

 

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