Rhubarb and Almond Jalousie with Rhubarb Pulp and Cream
Cookbook
Page 38
Reviews
1 reviews,
average rating 4.0 / 5
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Heavenly. Didn't need the extra pulp or cream (which would have ruined it), or the glazing - I sprinkled with lots of icing sugar straight after it came out of the oven and most of it melted onto the pastry with the heat. Might be worth trying this in a flan/pie dish as my jalousie wasn't very neat, and escaping juices caused a small bit of the pastry edge to burn.