Rhubarb Cream Slices

Combine rhubarb and grenadine syrup in a frying pan, bring to a boil, reduce temperature, simmer gently for five minutes with lid closed. Continue to simmer, uncovered, stirring for about three minutes, until the resulting liquid is completely reduced. Pour the compote into a suitable bowl. Stir gelatine into the hot compote, cool. Refrigerate until slightly firm around the edges, stir until smooth.

Mix in patisserie cream. Whip cream until stiff, fold just into cream, refrigerate until ready to use.

Place puff pastry on a baking sheet lined with parchment paper, prick very closely with a fork, sprinkle with sugar.

Bake: about fifteen minutes in the lower half of the oven heated to 220 °C, remove, cool. Cut lengthwise into three strips wide on the spot.

Filling: Pour the cream into a piping bag without a nozzle, squeeze half of it onto a strip of puff pastry, cover with a strip. Repeat the process. Smooth sides with a spatula, refrigerate with lid closed for about 120 minutes.

Serve: Cut rhubarb cream pie diagonally into pieces about five inches wide, dust with confectioners’ sugar.

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