Rhubarb season is just beginning. These turnovers were very tasty and easy to make.

Rhubarb-apple turnovers with sauce

Serving Size: 4


  • 1 apple (Granny Smith), peeled and cut into small pieces
  • 3 Tbs. soy margarine
  • 4 stalks rhubarb, cut in small pieces
  • 1 Tbs. flour
  • cinnamon
  • ginger, powdered
  • 4 sheets frozen vegan puff pastry, thawed
  • 2 Tbs. sugar
  • 4-6 Tbs. vanilla soy pudding (bought-pre-made)

Rhubarb-apple turnovers with sauceRhubarb-apple turnovers with sauceRhubarb-apple turnovers with sauce


  1. Peel and cut the apple into small pieces.
  2. Slice the rhubarb in small pieces.
  3. Melt the soy margarine in a frying pan.
  4. Add the apple and saute until a bit soft (al dente).
  5. Add the sugar.
  6. At last add the rhubarb and saute but also make sure it does become soft.
  7. Remove from the heat and allow to cool.
  8. While cooling, add the flour and mix well. (the flour will assure that the sauce thickens).
  9. Preheat the oven to 220 C.
  10. Thaw the puff pastry and place on a cooky sheet with baking parchment.
  11. Using a slotted spoon, place a tablespoon of the rhubarb apple mixture onto 1/2 of each puff pastry.
  12. Wet the edges of each puff pastry with a bit of water.
  13. Fold the puff pastry over to form a triangle.
  14. Seal the edges using a fork, and cut 2 or 3 small vent holes decoratively.
  15. Bake for 15-20 at 220 (C), or until puffed and golden brown.
  16. When the turnovers are done, remove from the oven and allow to slightly cool.
  17. Open the container of vanilla soy pudding and spoon a generous amount over each turnover.