Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil water, butter, and salt, then stir in flour until a dough forms.
- Cook briefly to dry dough, then cool slightly.
- Beat in eggs one at a time until smooth and glossy.
- Pipe onto tray and bake 20–25 minutes until golden. Cool completely.
- Cook rhubarb, sugar, and lemon juice until thick; cool.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Slice puffs, fill with rhubarb and cream, and replace tops.
- Dust with powdered sugar and serve.
Notes
- Do not open oven during first 15 minutes of baking.
- Rhubarb compote can be made ahead and chilled.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American