Raspberry-Rhubarb Turnovers Recipe
Photo: Andrew Purcell
Serves 6
Ingredients
1 cup chopped rhubarb (about 4 ounces)
1/2 cup granulated sugar
1 cup raspberries (fresh or frozen)
2 Tbsp. cornstarch
Zest of half an orange
Pinch of kosher salt
16 to 18 square wonton wrappers
3 Tbsp. unsalted butter, melted
Powdered sugar, for garnish
Ice cream, for serving
Directions
Active time: 20 minutes
Total time: 35 minutes
Preheat oven to 400°. In a small saucepan, cook rhubarb and sugar over low heat until rhubarb softens, 3 to 4 minutes. Transfer to a medium bowl. Add raspberries, cornstarch, zest and salt. Mix to combine.
Place wrappers on a work surface. Place a heaping Tbsp. of filling near the corner of a wrapper. Using a finger dipped in water, moisten edges of wrapper. Fold into a triangle and pinch to seal. Repeat with remaining wrappers.
Brush both sides of turnovers with melted butter. Transfer to a baking sheet. Bake until golden brown, 12 to 14 minutes. Remove from oven and let cool slightly. Sprinkle with powdered sugar, and serve with ice cream.
Ingredients
Directions
Active time: 20 minutes
Total time: 35 minutes
Preheat oven to 400°. In a small saucepan, cook rhubarb and sugar over low heat until rhubarb softens, 3 to 4 minutes. Transfer to a medium bowl. Add raspberries, cornstarch, zest and salt. Mix to combine.
Place wrappers on a work surface. Place a heaping Tbsp. of filling near the corner of a wrapper. Using a finger dipped in water, moisten edges of wrapper. Fold into a triangle and pinch to seal. Repeat with remaining wrappers.
Brush both sides of turnovers with melted butter. Transfer to a baking sheet. Bake until golden brown, 12 to 14 minutes. Remove from oven and let cool slightly. Sprinkle with powdered sugar, and serve with ice cream.
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