for 14 pieces

Rhubarb

500 g

red rhubarb

Dough

550 g	half-white flour
1 ½ tsp	salt
100 g	sugar
½ cube	yeast (approx. 20 g)
80 g	butter
3 ½ dl	milk

Rhubarb compote

1 tbsp	sugar
1 tbsp	water

Rhubarb curd

80 g	sugar
1 ½ tbsp	Maizena cornflour
2	fresh egg yolks
60 g	butter

Focaccia

1 tbsp

butter

To fill

a little

icing sugar

How it's done

Rhubarb

Cut the rhubarb into approx. 2 cm pieces, place 250 g in a pan, set the rest aside.

Dough

Mix the flour, salt and sugar in a bowl, crumble the yeast and mix in. Cut the butter into pieces, add with the milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Add the reserved rhubarb and briefly knead it in. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Rhubarb compote

Add the sugar and water to the pan with the rhubarb, mix, cover and simmer for approx. 10 mins. until soft, allow to cool slightly.

Rhubarb curd

Add the sugar, cornflour and egg yolks to the compote and bring to the boil over a medium heat, whisking constantly. Remove the pan from the heat. Cut the butter into pieces, add, mix until the butter has melted. Pass the curd through a flour sifter into a bowl. Place cling film directly on the hot curd, leave to cool.

Focaccia

Divide the dough into 14 pieces, shape into rolls, place on a tray lined with baking paper, cover and leave to rise for approx. 30 mins. Melt the butter in a small pan, brush the dough balls with it.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

To fill

Insert a wooden skewer two-thirds of the way into the rolls, work the skewer backwards and forwards a few times until the hole is approx. 8 mm wide. Stir the curd until smooth, transfer to a piping bag with a smooth nozzle (10 mm in diameter), and pipe into the rolls. Dust the rolls with icing sugar.

Show complete recipe