RHUBARB AND ALMOND JALOUSIE: 130 -140 /35 MIN.

INGREDIANTS:

CHOPPED RHUBARB – 250 GM

CASTER SUGAR -75 GM

ROLLED PUFF PASTRY – 2 SHEETS

APRICOT JAM -1 TABLESPOON

EGG WHITE - 1

CASTER SUGAR EXTRA -1 TABLE SPOON

FRANGIPANE FILLING :

BUTTER -30GM

V ANILLA EXTRACT -1/4 TEASPOON

CASTER SUGAR -55GM

EGG – 1

PLAIN FLOUR -1 TABLE SPOON

ALMOND MEAL -80 GM

METHOD :

PLACE RHUBARB AND SUGAR IN MEDIUM SAUCEPAN;COOK OVE LOW HEAT,STIRRING ,UNTIL SUGAR DISSOLVES AND RHUBARB DISSOLVES.

MAKE FRANGIPANE FILLING.

CUT ONE PASTRY SHEET NTO 14CM *24 CM RECTANGLE;CUT REMAININ PASTRY SHEET INTO 16CM *24CM RECTANGLE.LEAVING 2CM BORDER AROUND ALL SIDES,MAKE ABOUT 8 EVENLY SPACED SLITS ACROSS WIDTH OF LARGER PASTRY PIECE.

SPREAD PASTRY SHEET WITH JAM;PLACE FILLING ON PASTRY;TOP FILLING EVENLY WITH RHUBARB MIXTURE.BRUSH AROUND BORDER WITH EGG WHITE.

BRUSH JALOUSIE WITH REMAINING EGG WHITE ;SPRINKLE WITH EXTRA SUGAR AND BAKE IN HOT OVEN ABOUT 35 MINUTES OR UNTIL JALOUSIE IS BROWNED LIGHTLY AND COOKED THROUGH.

FRANGIPANE FILLING:

BEAT BUTTER ,VANILLA AND SUGAR IN SMALL BOWL WITH MIXER UNTIL THICK AND CREAMY .ADD EGG;BEAT UNTIL COMBINED.STIR IN FLOUR AND ALMOND MEAL.