Sugar-crusted rhubarb hand pies

1.Bring rhubarb, sugar, vanilla bean and seeds, half the rind and juice to the boil in a saucepan over medium heat, then reduce heat to low and simmer, stirring occasionally, until rhubarb breaks down (15-20 minutes). Cool, then add raspberries and stir.

2.Stir quark, pistachios, icing sugar and remaining rind in a bowl and set aside.

3.Preheat oven to 200C. Roll out pastry on a lightly floured surface to 4mm thick, place on a tray and refrigerate to rest (30 minutes). Cut out twenty-four 9cm rounds. Place half the pastry rounds on a tray lined with baking paper, spread each with ½ tbsp of quark mixture, leaving a 1cm border, then top with a dollop of rhubarb mixture. Brush edges of pastry with eggwash, top with remaining pastry rounds and press edges with a fork to seal. Cut a small cross in the tops with a sharp knife, brush with eggwash, scatter with demerara sugar and bake until golden (20-25 minutes). Cool briefly and serve with remaining quark mixture.