Monday, March 31, 2008

Rhubarb and strawberries turnovers (Chausson aux pommes )

Rhubarb and Strawberry Seduction Turnovers (Chausson aux pommes in nouvel look)


Ideas come to us in our most unexpected moments.

Since were back from our one month vacation, I seem to run out of energy and inspiration for my food blog. I guess it's because of the ton of things I have to do at home that piled up due to my long absence. And besides I terribly miss the warm weather in the islands that we enjoyed, the cool weather of France makes me feel a little bit depressive these past few days. But last Friday, while roaming in the market my eyes was caught by the beautiful reddish green stalks of rhubarb and bloody red strawberries. The idea just popped into my head like that. I felt like Archimedes running (nude??) with my brilliant idea and shouting eureka, eureka when I thought of this recipe.


My Almanac of ancient fruits and vegetables claim that this beautiful stalks originated in Tibet and found it's way in France through St. Petersburg Botanical Garden

One pattisserie in France that I have always loved since the first time I tasted them are the chausson aux pommes (apple turnovers or literally apple slippers). I just had this crazy idea to replace the apples with rhubarb and strawberries. And guess what was the result. A good and a bad. First the bad news, my hubby hated the smell of the rhubarb as I simmer it in sugar syrup. For someone who's not a vegetable lover, he find the smell too strong. But the good news though, when my rhubarb and strawberries turnovers were done from the oven. He loved it!

And that's how I suceeded in posting an article for today!

I am sending over this recipe to Mikes-Table Food Blogging Event: Strawberry Seduction. Hope my turnovers will seduce him :-)

King Louis 14th finally enjoyed this delicate and highly perfumed berries after hybriding about 600 varieties from the original specie brought from France 18th century expedition in Chili



Rhubarb and strawberries Turnovers

about 5- 6 stalks of fresh rhubarb
300 g of strawberries
100 g of sugar
250 g of puff pastry dough (ready to use) or a home-made (if you have plenty of time)

Clean the strawberries and rhubarb. Cut the stalks (you can take off it's skin to avoid having to much fiber on your turnovers) of rhubarb 2 to 3 centimeters. Macerate the rhubarb and strawberries in sugar for a minimum of one hour. We can normally cook the two together but I opted to cook the rhubarb separely and mix it in blender. Afterwhich I added it to the macerated strawberries and cook them together over medium fire uncovered for about 15 to 20 minutes until the syrup thickens. Cut the pastry dough based on your desired form. Fill each with a serving of the cooled strawberry and rhubarb preserve. Pre-heat the oven at 200° celsius for 15 minutes then lower the temperature at 180° celsius and bake it for 15 to twenty minutes.



My almanac suggests apples and rhubarb crumble...better try that next time!

21 comments:

Allen said...

What a fantastic idea! I love rhubarb and will have to give this a try.

Manggy said...

I'm glad to see you have found your groove again, Dhanggit. As you no doubt have guessed, I don't know what the taste of rhubarb is! You will have to show me if ever I set foot on France again ;)

Poonam said...

Thats a great recipe!

linda said...

Rhubarb and strawberry is such a wonderful combination. Especially covered in puff pastry...yum!

SandyCarlson said...

A wonderful story, delicious recipe, and fabulous photos. God bless.

Dhanggit said...

Allen, thanks for dropping by! hope you will like it..rhubarb may be hard to find though :-)

Manggy, oh yes manggy im back grooving again hehehe..dont worry ext time i'll be in philippines i'll sneak some for you..even if customs stops me hehehe

Poonam, thanks

Linda, yummy!!

Sandy carlson, thanks for dropping by

Pixie said...

Shucks! I knew I should have picked up that rhubarb at the market today!!!

This sounds wonderfully delicious, I'm hoping they'll have rhubarb next week!

oggi said...

I am not a fan of rhubarbs, cooked them once before but didn't like them. Your post and the lovely turnover make me want to try them again!:)

Catherine Wilkinson said...

So beautiful and so inspiring! Such a great moment when creativity comes to you in the market! But don't run naked, please! I would fear for your safety!

Rosie said...

You make my mouth water 'dear' Dhanggit with this sublime Rhubarb and strawberry turnovers! This is a must bake :)

Rosie x

Deborah said...

What an inspired dish! It sounds so delicious!

Little Corner of Mine said...

Look delicious!

Maya said...

I did plant a rhubarb last year hoping that my first recipe with it would be more from my garden.but i didn't have much luck.
Anyway,i would try this one for sure & stop hoping to harvest it myself.
Thanks,Dhanggit.this might be a good bribe to hubby to mow our garden.

Kevin said...

Those rhubarb and strawberries turnovers sound good! I really like the strawberry and rhubarb combo!

haze said...

I tried making Rhubard tarts, sarap! This seems so difficult, hihingi na lang ako sayo :D ! The combination is perfect ;) !

Big Boys Oven said...

this is no justice as you can make so pretty this and I am not! muahhhhhahahha!

sandhya said...

it sounds delicious... i have been seeing rhubarb in the farmer's market but wasn't sure how it would taste... after seeing your's i feel i need to try my hand at these...
You have a lovely blog...

Susan from Food Blogga said...

I was just mentioning to my mom that I saw strawberry rhubarb calzones that are slightly sweet and slightly savory, and now I see yours. They sound fabulous!

maybahay said...

strawberries and rhubarb go really well together. sounds fabulous.

SweetDesigns said...

Neatest turnovers ever!! they look amazing!!

maybelles mom said...

I read your blog, but never really comment, but I felt moved. I love rhubarb and love rhubarb history. Apparently there was a lot of rhubarb native to Asia. Chinese Rhubarb was dried and traded as a medicine and then Tibetan and Indian Rhubarb (basically what we cook with) was also dried and traded, but not as prized. I have some rhubarb here, and I think I shall make some turnovers.