Ingredients
Serves 4-68 sheets filo pastry
2 tablespoons butter, melted
2 tablespoons castor sugar
1 bunch rhubarb, peeled
1 cinnamon stick
1 vanilla bean sliced in half
200ml water
250g sugar
4 golden delicious apples, peeled, cored and quartered
100g white sugar
50ml water
Method
Pre-heat oven to 180ºC.
Use a sheet of Silpat or Silicon paper over a baking tray.
Brush the filo pastry with melted butter and sprinkle with some sugar. Top with another sheet of filo. Repeat until there are 4 layers.
Use a round cutter to cut circles from the filo. Place the cut circles on the covered tray and cover with a second sheet of Silpat or baking paper.
Bake for 10 – 15 minutes. Allow to cool.
For the rhubarb
Cut the rhubarb into 5cm batons and set aside.
In a saucepan heat the water and 250g sugar with the cinnamon stick and vanilla bean as well as any rhubarb scraps which will add colour and some flavour to the syrup. Bring the syrup to the boil and simmer for 10 minutes.
Add the rhubarb batons and simmer for 1 minute, remove pot from the heat then remove the rhubarb. The rhubarb should still have some crunch to it, do not let it break down and become soft.
Cool the syrup completely before adding the rhubarb again. The rhubarb can stay in the syrup for up to 5 days – the longer the better so that the flavour of the spices really develops.