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Crispy Rhubarb Pockets

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.66

$1.66 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 spring,mother's day,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:40%

Spoonacular Score: 40%

 

Crispy Rhubarb Pockets is a side dish that serves 1. For $1.66 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 366 calories, 2g of protein, and 0g of fat. A mixture of rhubarb, granulated sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Mother's Day. It is brought to you by Foodista. 8 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around around 45 minutes. With a spoonacular score of 39%, this dish is rather bad. Whole Wheat Strawberry Rhubarb Fruit Pockets, Rhubarb Roasted Chicken and Potatoes With Crispy Kale Chips, and Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles are very similar to this recipe.

Ingredients

Servings:
0.5 lb
0.5 lb diced rhubarb
diced rhubarb
0.25 cups
0.25 cups granulated sugar
granulated sugar
0.25 cups
0.25 cups cornstarch
cornstarch
0.25 tsps
0.25 tsps salt
salt
0.25 tsps
0.25 tsps vanilla extract
vanilla extract
0.5 lb diced rhubarb
0.5 lb
diced rhubarb
0.25 cups granulated sugar
0.25 cups
granulated sugar
0.25 cups cornstarch
0.25 cups
cornstarch
0.25 tsps salt
0.25 tsps
salt
0.25 tsps vanilla extract
0.25 tsps
vanilla extract

Equipment

baking sheet
baking sheet
baking pan
baking pan
wire rack
wire rack
sauce pan
sauce pan
oven
oven
baking sheet
baking sheet
baking pan
baking pan
wire rack
wire rack
sauce pan
sauce pan
oven
oven


Instructions

Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature. Layer 4 phyllo sheets, brushing each with melted butter. Meanwhile, preheat the oven to 350 degrees F. Now let us cut four 4-inch squares from phyllo stack. Place 2 teaspoons of filling in center of square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter. Repeat process for all 4 pouches. Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350F oven for 12 to 15 minutes or until golden brown. Take the pouches out and let them cool on wire rack for ~5 minutes. Serve warm or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.66
Ingredient
½ pounds diced rhubarb
¼ cups granulated sugar
¼ cups cornstarch
¼ teaspoons vanilla extract
Price
$1.38
$0.07
$0.14
$0.07
$1.66

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

Disclaimer

Nutritional Information

Quickview
365 Calories
2g Protein
0.47g Total Fat
89g Carbs
5% Health Score
Limit These
Calories
365
18%

Fat
0.47g
1%

  Saturated Fat
0.12g
1%

Carbohydrates
89g
30%

  Sugar
52g
58%

Cholesterol
0.0mg
0%

Sodium
593mg
26%

Alcohol
0.34g
2%

Get Enough Of These
Protein
2g
4%

Vitamin K
66µg
63%

Manganese
0.47mg
23%

Vitamin C
18mg
22%

Calcium
196mg
20%

Potassium
656mg
19%

Fiber
4g
17%

Magnesium
28mg
7%

Selenium
3µg
5%

Vitamin A
231IU
5%

Vitamin B2
0.08mg
5%

Vitamin E
0.61mg
4%

Folate
15µg
4%

Iron
0.68mg
4%

Phosphorus
35mg
4%

Vitamin B3
0.68mg
3%

Copper
0.07mg
3%

Vitamin B1
0.05mg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.19mg
2%

Zinc
0.25mg
2%

covered percent of daily need

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