These are a doddle to knock up, and you don't have to cook them all at once as, precooked, they freeze well. So you can have hot turnovers at half an hour's notice - a comforting thought in this busy world. Perfect for tea time, or as a pudding with ice-cream ... Makes 9 500g rhubarb, trimmed and cut into rough 2cm chunks 50g golden granulated sugar (plus some extra for sprinkling)3 apples, about 320g (coxes are good), peeled20g ginger, trim the gnarly bits off 2 tbsp marmalade (or apricot jam)1 packet puff pastry 1 egg beaten with 1 tbsp milkIf you want turnovers today, pre-heat the oven to 220C/400F/Gas 6.Put the rhubarb and sugar into a heavy-bottomed pan over a high heat: we're going to make this jam at speed, so stir regularly to prevent it catching on the bottom. Grate the apples and ginger on the big holes. After the rhubarb has been simmering for 10 minutes, stir these in and turn the heat down to medium.Stir in the marmalade, then leave to bubble away for another 20 minutes - you need it to be fairly reduced so it holds its shape when you move it around the pan. Tip it on to a baking tray to cool.Roll out the pastry to about 40cm square, then cut into nine equal squares. Divide the jam on the tray into rough portions too, to save you running out during the doling-out process.Brush each square with eggwash, work out which corner you're going to fold over, then dollop in the jam to fit the shape.Fold the squares in half diagonally, then secure the sides by pressing with the tines of a fork.Sprinkle with sugar, then transfer to a baking tray and cook for 12-15 minutes until a deep golden brown.Dessert recipesBaking recipesFood & drinkguardian.co.uk © Guardian News & Media Limited 2009 | Use of this content is subject to our Terms & Conditions | More Feeds
The G2 weekly recipe: Rhubarb and apple turnovers
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