Ingredients
1
sheet frozen puff pastry (from a 17 1/4-oz package), thawed
1
lb rhubarb stalks, trimmed and cut crosswise into 1-inch pieces
1/2
cup confectioners sugar
1
(10-oz) package frozen strawberries in heavy syrup, thawed
3/4
cup crème fraîche or sour cream
Directions
2.
Preheat oven to 425°F.
3.
Unfold puff pastry sheet and gently roll out with a floured rolling pin on a very lightly floured surface into a 12-inch square. Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each). Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.
4.
Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes. Cool pastry on baking sheet on a rack.
5.
Roast rhubarb while pastry is cooling:
6.
Reduce oven temperature to 375°F.
7.
Arrange rhubarb in 1 layer in a lightly oiled shallow 15- by 10-inch baking pan (preferably nonstick) and sift 2 tablespoons confectioners sugar evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
8.
Make strawberry sauce and cream filling while rhubarb is roasting: Purée strawberries with syrup in a food processor, then force purée through a very fine sieve into a bowl.
9.
Sift 5 tablespoons confectioners sugar over crème fraîche and whisk to combine.
11.
Sift remaining tablespoon confectioners sugar over pastry rectangles. Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon. Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.
13.
Strawberry sauce and cream filling can be made 1 day ahead and chilled separately, covered.
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