For 4 people<\/strong><\/p>\n Using a pastry cutter, cut four circular pieces of dough from the puff pastry sheet, baste them with the melted butter and add a pinch of brown sugar. Bake in oven at 180\u00b0C (350\u00b0F)<\/em> until they are golden brown. Set aside.<\/p>\n Meanwhile, cut the rhubarb stalks into thin slices with a vegetable peeler. For each pie, roll up the slices of one rhubarb stalk one after another and maintain the rosette with one or two toothpicks.<\/p>\n In a pan, pour the water and the sugar and bring to a boil. Let boil for 2-3 minutes, then gently dip each rosette in the syrup using a skimmer and cook for 4 minutes. Remove the rosette with extra-care from the syrup so the rosette stays together. Place on the pie crust, remove the toothpicks and sprinkle with a pitch of brown sugar.<\/p>\n Let cool and serve lukewarm.<\/p>\n<\/div>\n\n
\nbrown sugar<\/li>\n<\/ul>\n<\/div>\n![](\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\"){kind=tracking}
<\/div>\n