RHUBARB & GINGER STRUDEL

Serves 6 You will need:

• 150g flour

• 1 small egg

• 60ml water,

plus three tablespoons extra • 1 teaspoon of butter

• 50g demerara sugar

• 800g rhubarb, trimmed and

cut into 3cm pieces

• 150g ginger nut biscuits

• 1 tablespoon butter

• 50g butter, melted • Whipped cream, to serve

1

Sift the flour into a bowl. In a jug, whisk the egg, the 60ml of water and the teaspoon of butter together, then gradually add this mixture to the flour until you have a sticky dough — don’t add too much, you don’t want the dough to be wet. Now for the therapy: throw the dough from shoulder height onto the counter. Repeat for 15 minutes until the dough is smooth with no stickiness. Wrap it in cling film and rest it at room temperature for 30 minutes. Preheat the oven to 200°C, 395°F, Gas 6.

2

To make the filling: put the demerera sugar in a pot with the rhubarb pieces and the three tablespoons of water. Simmer for three minutes until the rhubarb is just softening, then drain it. Bash up the ginger nut biscuits and mix them into the drained rhubarb, along with the tablespoon of butter.

3

Lightly flour a large surface and roll out the pastry until it forms a thin rectangle. Tease it further with your hands, being careful not to tear it. Ideally, get it thin enough to read the newspaper through it!

4

Brush the pastry all over with some of the melted butter, then spoon the rhubarb and biscuit filling down one side and roll into a sausage shape. Brush with more melted butter and bake the strudel in the preheated oven for 30-40 minutes until it is golden. Serve with whipped cream.