Choux buns with craquelin and rhubarb jam
By Ravneet Gill From Saturday Kitchen Ingredients For the rhubarb jam 475g/1lb 2oz rhubarb, cut into 5cm/2in pieces 350g/12oz caster sugar 1 tbsp lemon juice For the craquelin 50g/1¾oz demerara sugar 50g/1¾oz unsalted butter, softened 50g/1¾oz strong white flour pinch salt For the …
