A beautifully braided pastry, bursting with tart rhubarb, juicy raspberries and warming ginger, all wrapped in golden puff pastry with a sweet almond crunch.   

It’s an eye-catching dessert or morning tea treat that’s easier to make than it looks. Serve it slightly warm with a scoop of ice cream, a dollop of crème fraîche, or thick yoghurt for a real treat.  

Serves 6–8  

Prep time: 20 minutes  

Cook time: 35 minutes  

 

Ingredients  
400g rhubarb, trimmed and cut into 2.5cm pieces  
150g fresh raspberries (or frozen)  
4–5 Tablespoons sugar, to taste   
Zest of 1⁄2 lemon  
1 teaspoon finely grated fresh ginger  
1 teaspoon cornflour (to soak up juices)  
1⁄2 teaspoon ground cinnamon  
1 large sheet puff pastry (about 25–30cm wide x 35–40cm long), kept cold (Note: if you use the Paneton brand, it conveniently comes in this size)  
1 free-range egg  
1 Tablespoon milk, for brushing  
1–2 Tablespoons raw sugar, for sprinkling  
small handful sliced or slivered almonds, for topping  

TO SERVE: ice cream, crème fraîche, or yoghurt  

  

Method 
Preheat oven to 200°C. In a large bowl, gently toss together the rhubarb, raspberries, sugar, lemon zest, grated ginger, cornflour, cinnamon and a pinch of salt.  
Lay the cold sheet of puff pastry on a baking tray lined with baking paper. Spoon the fruit mixture lengthwise down the centre of the pastry, leaving a 6–8cm gap at the top and bottom.  
To braid the pastry, use a sharp knife to cut diagonal slits about 2.5cmapart on each side of the pastry, leaving a 1–2cm gap on either side of the filling. Starting at the top, fold the pastry strips over the filling, alternating sides to create a braid pattern. Gently stretch the strips as you braid and tuck the ends underneath to snuggly encase the filling.  
Whisk together the egg and milk, then brush the braid with the egg wash. Sprinkle over raw sugar and sliced almonds.   
Bake for 35 minutes, or until the pastry is golden brown and crisp, and the filling is bubbling slightly at the seams. Allow to cool for at least 10–15minutes before slicing.  
Serve warm or at room temperature with ice cream, crème fraîche, or yoghurt. 

 

LISTEN ABOVE  

A beautifully braided pastry, bursting with tart rhubarb, juicy raspberries and warming ginger, all wrapped in golden puff pastry with a sweet almond crunch. &nbsp;&nbsp;
It’s an eye-catching dessert or morning tea treat that’s easier to make than it looks. Serve it slightly warm with a scoop of ice cream, a dollop of crème fraîche, or thick yoghurt for a real treat. &nbsp;
Serves 6–8 &nbsp;
Prep time: 20 minutes &nbsp;
Cook time: 35 minutes &nbsp;
&nbsp;
Ingredients &nbsp;
<ul>
<li>400g rhubarb, trimmed and cut into 2.5cm pieces &nbsp;</li>
<li>150g fresh raspberries (or frozen) &nbsp;</li>
<li>4–5 Tablespoons sugar, to taste &nbsp;&nbsp;</li>
<li>Zest of 1⁄2 lemon &nbsp;</li>
<li>1 teaspoon finely grated fresh ginger &nbsp;</li>
<li>1 teaspoon cornflour (to soak up juices) &nbsp;</li>
<li>1⁄2 teaspoon ground cinnamon &nbsp;</li>
<li>1 large sheet puff pastry (about 25–30cm wide x 35–40cm long), kept cold (Note: if you use the Paneton brand, it conveniently comes in this size) &nbsp;</li>
<li>1 free-range egg &nbsp;</li>
<li>1 Tablespoon milk, for brushing &nbsp;</li>
<li>1–2 Tablespoons raw sugar, for sprinkling &nbsp;</li>
<li>small handful sliced or slivered almonds, for topping &nbsp;</li>
</ul>
TO SERVE: ice cream, crème fraîche, or yoghurt &nbsp;
&nbsp;&nbsp;
Method&nbsp;
<ol>
<li>Preheat oven to 200°C. In a large bowl, gently toss together the rhubarb, raspberries, sugar, lemon zest, grated ginger, cornflour, cinnamon and a pinch of salt. &nbsp;</li>
<li>Lay the cold sheet of puff pastry on a baking tray lined with baking paper. Spoon the fruit mixture lengthwise down the centre of the pastry, leaving a 6–8cm gap at the top and bottom. &nbsp;</li>
<li>To braid the pastry, use a sharp knife to cut diagonal slits about 2.5cmapart on each side of the pastry, leaving a 1–2cm gap on either side of the filling. Starting at the top, fold the pastry strips over the filling, alternating sides to create a braid pattern. Gently stretch the strips as you braid and tuck the ends underneath to snuggly encase the filling. &nbsp;</li>
<li>Whisk together the egg and milk, then brush the braid with the egg wash. Sprinkle over raw sugar and sliced almonds. &nbsp;&nbsp;</li>
<li>Bake for 35 minutes, or until the pastry is golden brown and crisp, and the filling is bubbling slightly at the seams. Allow to cool for at least 10–15minutes before slicing. &nbsp;</li>
<li>Serve warm or at room temperature with ice cream, crème fraîche, or yoghurt.&nbsp;</li>
</ol>
&nbsp;
LISTEN ABOVE &nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nadia Lim: Rhubarb, Raspberry, and Ginger Strudel Braid

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/03b4964b-b10f-4a91-a9ae-b4c2017c60f2/transcript