- 350 gm rhubarb, cut into 3cm pieces
- 75 gm caster sugar, plus extra for scattering
- 1 vanilla bean, split and seeds scraped
- Juice of 1 orange and finely grated rind of 2
- 150 gm (about 1 punnet) raspberries
- 250 gm quark (see note)
- 35 gm (¼ cup) pistachios, finely chopped
- 2 tbsp pure icing sugar, sieved
- 870 gm shortcrust pastry (see note)
- 1 egg, for eggwash
- For scattering: demerara sugar
- 1Bring rhubarb, sugar, vanilla bean and seeds, half the rind and juice to the boil in a saucepan over medium heat, then reduce heat to low and simmer, stirring occasionally, until rhubarb breaks down (15-20 minutes). Cool, then add raspberries and stir.
- 2Stir quark, pistachios, icing sugar and remaining rind in a bowl and set aside.
- 3Preheat oven to 200C. Roll out pastry on a lightly floured surface to 4mm thick, place on a tray and refrigerate to rest (30 minutes). Cut out twenty-four 9cm rounds. Place half the pastry rounds on a tray lined with baking paper, spread each with ½ tbsp of quark mixture, leaving a 1cm border, then top with a dollop of rhubarb mixture. Brush edges of pastry with eggwash, top with remaining pastry rounds and press edges with a fork to seal. Cut a small cross in the tops with a sharp knife, brush with eggwash, scatter with demerara sugar and bake until golden (20-25 minutes). Cool briefly and serve with remaining quark mixture.
Note Quark is a soft cheese available from select delicatessens and health-food shops. If it's unavailable, substitute ricotta. We used 2 sheets of Carême vanilla bean sweet shortcrust pastry; to make your own, check out our shortcrust pastry recipe.
Drink Suggestion: Pink Lambrusco. Drink suggestion by Max Allen