for 8 pieces

Rhubarb

200 g	rhubarb, cut into slices approx. 1 cm wide
50 g	sugar
1 tbsp	water

Dough

400 g	white flour
1 tsp	salt
1 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
1 dl	milk
2	eggs
100 g	butter, cut into pieces, cold

To bake

40 g	butter, melted, left to cool
30 g	sugar

How it's done

Rhubarb

Mix the rhubarb, sugar and water in a pan, bring to the boil, cook the rhubarb for approx. 5 mins., puree, leave to cool.

Dough

Mix the flour, salt, sugar and yeast in the food processor bowl. Add the milk and eggs, knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 2 hrs.

Flowers

On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 50 cm), spread the rhubarb filling on top. Fold the short sides into the middle, then fold over to create four layers. Cover and chill for approx. 1 hr. Cut the dough lengthwise into 8 strips, roll up, place on a tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, brush with the butter, sprinkle with sugar.

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