Rhubarb Vanilla Sandwiches
The creamy rhubarb‑vanilla sandwiches from Spoonsparrow welcome spring.
Ingredients
- 500 g rhubarb
- 75 g coconut palm sugar
- 20 g butter
- 4 sheets filo pastry (≈25x15 cm)
- 0.5 Vanilla pod
- 250 g Greek yogurt
- 100 g cream cheese (16% fat)
Instructions
-
1.
Wash, trim and cut the rhubarb into ~7 cm pieces. In a pot add 50 g coconut palm sugar and a splash of water; bring to a boil and simmer for 2–3 minutes over low heat until the rhubarb is tender yet still firm. Remove from heat and let cool.
-
2.
Melt butter in a small saucepan over low heat until liquid. Brush two filo sheets with butter, lay another sheet on top, press firmly, brush again, and sprinkle with coconut palm sugar. Cut into four rectangles and place on parchment‑lined baking tray. Bake in a preheated oven at 225 °C (fan 200 °C) for about 5 minutes until golden brown. Cool on a wire rack.
-
3.
Split the vanilla pod lengthwise and scrape out the seeds. For the filling whisk Greek yogurt with vanilla seeds, remaining coconut palm sugar, and cream cheese.
-
4.
Spread a thin layer of vanilla cream on four pastry sheets, top with rhubarb, cover with another sheet, spread remaining cream on the tops, and finish with more rhubarb.
