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 4.6g
Mono-unsaturated Fats 10g
Poly-unsaturated Fats 2.5g
Cholesterol 0mg
Sodium 120mg
Total Carbohydrates 62g
Dietary Fiber 3.6g
Sugar 35g
Protein 4.8g

More Information


Thiamin B1 0.22mg
Vitamin B12 0mcg
Vitamin K 52mcg
Vitamin A 160IU
Niacin B3 2.4mg
Pantothenic Acid 0.13mg
Riboflavin B2 0.19mg
Vitamin C 13mg
Vitamin D 0IU
Vitamin B6 0.049mg
Vitamin E 0.69mg
Choline 12mg


Manganese 0.57mg
Magnesium 27mg
Calcium 140mg
Zinc 0.41mg
Phosphorus 50mg
Copper 0.09mg
Fluoride 14mcg
Selenium 13mcg
Sodium 120mg
Potassium 470mg
Iron 1.6mg

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