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Rhubarb-Raspberry-Danishes

Recipe by Eatnik0nline

Baked using our Natvia Raspberry Fruit Spread – ZERO added sugar, real fruit, with just 1.7g of carbs per serve!

These delicious Rhubarb and Raspberry Jam Danishes are low carb, diabetic-friendly, and 100% delicious! These are the perfect morning tea snack!

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  • Serves: 12
  • Prep: 10 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 Bunch Rhubarb, chopped
  • 2 tablespoons Natvia
  • 1/2 teaspoon Vanilla essence
  • 1 tablespoon Water
  • 1/2 cup Natvia Raspberry Jam
  • 3 Square sheets of puff pastry
  • 1 Egg, lightly whisked

METHOD

  1. Preheat oven to 200ºC. In a saucepan, add chopped rhubarb, Natvia, vanilla and water.
  2. Cook over a medium to low heat, stirring regularly, until rhubarb begins to break down (approximately five minutes).
  3. Add in Natvia raspberry jam and stir through. Continue to cook until mixture is soft and pulpy. Remove from heat and set aside to cool for 15 minutes.
  4. Slice puff pastry dough into four even squares. Set pastry in a diamond direction and spoon two tablespoons of rhubarb and raspberry filling into the centre. Take two opposite corners and press together. Repeat with remaining pastry.
  5. Line a tray with baking paper and place Danishes. Brush lightly with whisked egg. Bake for 15-20 minutes until pastry is golden.
  6. Allow to cool slightly before serving.

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