• 250 g chopped Rhubarb
• 50 g caster sugar
• 1/2 tsp ground cardamom seeds
• 1 tbsp dried Marigold flowers
• 6-8 samosa pastry sheets or filo pastry cut into 2 inch strips
• Vegetable oil to shallow fry and seal the samosas

Make the Rhubarb compote by cooking the fruit with sugar and about 1/2 cup of water until fruit is soft and pulpy

Once ready, strain the compote using a sieve to ensure all moisture leaves the compote.

You can reserve the liquid to decorate plate or use in porridge for breakfast! Add cardamom and marigold flowers

3. Lay out samosa sheets or filo and starting at one end place a tablespoon of the compote on one corner of the pastry and fold into a triangle, using a pastry brush, brush a little oil as to fold the pastry into a samosa

Once all samosas are ready, heat oil in a frying pan and gently fry them until light golden brown. Serve hot.

by Pak101.com (few years ago!) / 867 views