Ginger Rhubarb in Pastry

Preparation time: 15 min Servings: 6
Cooking time: 35 min


1/2 cup water
1/4 tsp nutmeg
1 cup sugar
1/2 tsp ground ginger
1 tbsp orange zest
6 puff pastry shells
2 lb rhubarb, trimmed, washed, and chopped

Cooking Directions:

Bake puff pastry shells according to package directions. Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves. Increase heat to high. When syrup begins to boil stir in remaining ingredients. Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3. Pour syrup over rhubarb. Just before serving, spoon fruit mixture into baked puff pastry shells.

Nutritionist Recommended For:

Nutrition Facts

Calories 420
% Calories From Fat 38.6%
Total Fat 18g
Saturated Fats 5g
Mono-unsaturated Fats 10g
Poly-unsaturated Fats 3g
Cholesterol 0mg
Sodium 120mg
Total Carbohydrates 62g
Dietary Fiber 4g
Sugar 35g
Protein 5g

More Information


Thiamin B1 0mg
Vitamin B12 0mcg
Vitamin K 52mcg
Vitamin A 160IU
Niacin B3 2mg
Pantothenic Acid 0mg
Riboflavin B2 0mg
Vitamin C 13mg
Vitamin D 0IU
Vitamin B6 0mg
Vitamin E 1mg
Choline 12mg


Manganese 1mg
Calcium 140mg
Magnesium 27mg
Phosphorus 50mg
Zinc 0mg
Fluoride 14mcg
Copper 0mg
Sodium 120mg
Selenium 13mcg
Iron 2mg
Potassium 470mg

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