I never made something about rhubarb before because I couldn't find it in any supermarket...until recently I saw it in one supermarket and decided to make this once I saw photos in the magazine!
What you need (to make 12) are
1 kg ready-to-roll shortcrust pastry (but I used a ready-rolled ones instead ) 100g soft brown sugar 200g mixed dried fruit ( I used sultanas + raisins) 1 tbsp cornflour 2 tbsp milk 1 tbsp caster sugar
For the rhubarb
700g rhubarb ,trimmed and cut into 2 cm lengths 200g caster sugar 1 vanillla pod ,split ( I used vanilla essence instead)
1. Heat oven to 180c /gas 6. Cook the rhubarb by putting it into a roasting tin and sprinkle with the sugar. Scrape the seeds from the vanilla pod onto the rhubarb.Pop the pod on top ,stir on 2 tbsp water ( this step I just used 1 tbsp of vanilla essence since I made only half ) , then cover with foil. Bake for 25-30 mins, stirring halfway, until the rhubarb is just cooked. Remove from the oven ,tip into a sieve and leave to cool over a bowl.
2. Roll the pastry out to 1/2cm thickness ,then cut out 12 circle slightly larger than the bases of muffin tray. Line the holes with the pastry.
3. Mix the rhubarb ,brown sugar ,dried fruit and cornflour together ,then pile into the moulds. Put a baking sheet in the oven.
4. Cut lids from the remaining pastry and rest on top ,pinching the edges together to seal. Brush the pastry with milk ,then sprinkle with caster sugar. Make two small slits in each lid. Put the tray on the hot baking sheet and bake for 35 minutes. Cool a little before turning out and serve with or without cream or ice cream.