INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
Preheat the oven to 220°C/450°F/gas mark 7.
Brush the pastry sheets with the melted butter and roughly scrunch each one
up to about 19cm (4 1/2 inch in diameter). Place on a non.stick baking
sheet and dust liberally with icing sugar. Bake for 8.10 minutes or until
crisp and golden brown.
Heat a wok or a large frying pan. Add the butter and once it stops sizzling
toss in the rhubarb and add a squeeze of lemon. Cook over a high heat for
2.3 minutes, tossing occasionally until lightly golden.
Sprinkle over the sugar and cinnamon and continue to cook until the rhubarb
is softened and caramelised. Add the strawberries and toss until just
warmed through. Heat the Calvados in a small pan and pour over the fruit.
Carefully ignite and flambee until the flames have died down.
Transfer the rhubarb mixture into a buttered pie dish or divide between
large dessert bowls, using a slotted spoon. Allow the jucies left in the
pan to bubble right down to make a syrup and drizzle over the fruit.
Arrange the scrunch filo on top and dust with icing sugar. Serve at once.
Converted by MC_Buster.
Per serving: 744 Calories (kcal); 62g Total Fat; (87% calories from fat);
4g Protein; 17g Carbohydrate; 164mg Cholesterol; 22mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 12 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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