Cinnamon-rhubarb blintz | Gourmet Traveller

Ingredients

• 40 gm chilled butter, coarsely chopped
• 210 gm plain flour
• 200 gm caster sugar
• 1½ tsp ground cinnamon
• 4 eggs
• 250 ml milk (1 cup)
• 160 ml grapeseed oil, plus extra for brushing
• For dusting: icing sugar
• Roast rhubarb
• 450 gm rhubarb (about 1 bunch, trimmed), cut into 8cm lengths
• 110 gm raw caster sugar (½ cup)
• Juice of 1 orange and ½ lemon
• 2 cinnamon quills
• Sweet cheese filling
• 350 gm firm ricotta
• 250 gm softened cream cheese
• 80 gm pure icing sugar, sieved
• 1 egg yolk
• Scraped seeds of 1 vanilla bean
• 50 gm candied orange, diced