Rhubarb Frappe

Pink Grapefruit and Rhubarb Ginger Basil Trape

Ingredients:

• 1 pink grapefruit
• 1 cup rhubarb, chopped
• 2 tsp ginger, minced
• 1/4 cup basil leaves
• 2 tbsp honey
• 1 cup water
• 1/4 cup sugar
• 8 phyllo pastry sheets
• 1/4 cup butter, melted
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Peel and segment the pink grapefruit and set aside.
3. In a saucepan, combine the rhubarb, ginger, basil, honey, water, and sugar. Cook over medium heat until the rhubarb is soft.
4. Brush one phyllo pastry sheet with melted butter and sprinkle with powdered sugar. Repeat with the remaining phyllo sheets.
5. Place the rhubarb mixture on the phyllo sheets and arrange the grapefruit segments on top.
6. Roll up the pastry into a log and place on a baking sheet.
7. Bake for 25-30 minutes or until golden brown.
8. Serve the pink grapefruit and rhubarb ginger basil trape warm.

This pink grapefruit and rhubarb ginger basil trape is a delightful dessert that combines the tangy sweetness of pink grapefruit with the tartness of rhubarb and the warmth of ginger and basil. The phyllo pastry adds a crispy and flaky texture to the dish, making it a perfect treat for any occasion. Try making this recipe at home and enjoy the delicious flavors bursting in every bite!

source = www.pinterest.co.uk