Rhubarb and ginger marmalade turnovers

On the way home from work this evening I popped into a supermarket and spotted some shiny pink rhubarb in the reduced section for 25p!  It was too good to walk past but I was too tired to do anything too complicated, so I also grabbed a pack of ready-made puff pastry and when I got home made these turnovers – just adding a little of my mum’s home-made ginger marmalade and a little freshly grated root ginger.  We ate them with some shop-bought custard for the most simple and scrumptious after work pud!

Ingredients

800g rhubarb, trimmed and cut into rough 2cm chunks
50g golden granulated sugar (plus some extra for sprinkling)
20g ginger, peeled and coarsely grated
2 tbsp ginger marmalade
1 packet puff pastry
1 egg beaten with 1 tbsp milk

Method

1. Pre-heat the oven to 220°C.
2. Put the rhubarb and sugar into a heavy-bottomed pan over a high heat, and stir regularly to prevent it catching on the bottom.
3. Grate the ginger on the big holes. After the rhubarb has been simmering for 10 minutes, stir these in and turn the heat down to medium.
4. Stir in the marmalade, then leave to bubble away for another 20 minutes - you need it to be fairly reduced so it holds its shape when you move it around the pan. Tip it on to a baking tray to cool.
5. Roll out the pastry to about 40cm square, then cut into nine equal squares.
6. Brush each square with eggwash, work out which corner you're going to fold over, then dollop in the jam to fit the shape.
7. Fold the squares in half diagonally, then secure the sides by pressing with the tines of a fork.
8. Sprinkle with sugar, then transfer to a baking tray and cook for 12-15 minutes until a deep golden brown.

Adapted from an Allegra McEvedy recipe