Recipe Card

Rhubarb & Vanilla Mille Feuille


  • 375 g from a Jus-Rol™ Puff Pastry Sheet
  • 100 ml whipped fresh cream
  • 250 g fresh rhubarb
  • 1 fresh vanilla pod, deseeded
  • 20 g castor sugar
  • 1 egg
  • Icing sugar for dusting
  • 5 small sprigs of baby basil  

Equipment required

  • Saucepan
  • Knife
  • Baking Sheet


  1. Preheat the oven to 200°C / Gas Mark 6.
  2. Peel and cut rhubarb to desired length and place into a pan with the sugar, vanilla seeds and a drop of water and warm on the stove.
  3. Poach for a few minutes and then remove from the heat.
  4. Cut the Jus-Rol Puff Pastry Sheet into 5 rectangles and score lines diagonally.
  5. Place on a heavy baking sheet and egg wash. On top of this, place another heavy baking sheet to avoid the pastry rising.
  6. Bake in the preheated oven until the pastry is golden brown and crisp to touch.
  7. Remove from the oven and cut in half lengthwise to form a base and top.
  8. Once cooled, dust the tops with icing sugar.
  9. Place a small drop of cream on the centre of the plate to stop the pastry from moving and place the pastry base on top of the cream.
  10. Pipe a line of cream on the pastry base and arrange the rhubarb over the cream. Place the lid on the rhubarb and garnish with a dried vanilla pod and a sprig of baby basil.