Who doesn’t love fresh rhubarb? I love when rhubarb is in season – it’s beautiful right now and I couldn’t pass it by. I didn’t want to make a pie (although that is SO quick!) because I didn’t want to eat a pie ;) – Remember a while back I made a tart cherry turnover with puff pastry? Well, I’ve scoured the recipes and have a mishmash of several that have resulted in perfection! 

Well, here ya go – this is how I made them! (I had leftover rhubarb compote, will be great over ice cream or even all by itself) – Wow!

RHUBARB TURNOVERS

1lb. Rhubarb (about 5 stalks), sliced in 1/2” pieces

1/2 cup sugar

1 tablespoon lemon juice

In heavy bottom saucepan, add the cut rhubarb, sugar and lemon juice – let it cook 5-7 minutes. 

💧Note: Water will appear in the pan from the rhubarb, so no need to add water…

Once it cooks down and water starts to mix in, add a cornstarch slurry to thicken it a little – Mix together:

1 tablespoon cornstarch + 1 tablespoon water

Add to the rhubarb mixture, give it a good stir and cook 1-2 minutes longer.

OPTIONAL – can then stir in:

1/2 – 1 teaspoon butter (optional) – my grandma always did this with her pies, it adds a nice richness.

Vanilla extract (optional) I used a tiny bit 1/8 – 1/4 teaspoon.

Cool the filling.

🧊Note: I used a big stainless mixing bowl and added ice and a tiny bit of water, then set a medium stainless mixing bowl inside of it. I poured the filling from the pan into the medium bowl. Stir every few minutes and it will quickly be cool! Pour into a container and put in the fridge (I made the actual pastries later in the day)

Take 1 sheet of puff pastry (I used Pepperidge Farm but next time will try Trader Joe’s since PF doesn’t use butter!) about 10 minutes prior to assembling. Then you can cut in 4 pieces and roll each out to about 7″ x 7″ (I measure with my hand).

1 beaten egg (to brush on and to seal the pastries with)

Demara sugar to sprinkle on top before they go in the oven.

Place rhubarb in the center (away from the edges) of each, then fold over and crimp closed with a fork. Don’t put too much filling, like I did with top left. Actually plop it in the center and then fold the pastry and crimp, you can also roll the edge up to help hold it. Do this for each one.

Brush with egg wash; sprinkle with demara sugar.

Cut slit on top of pastries to let steam escape. (I forgot to do this and you’ll see the one on bottom right made it’s own)!

Oven at 400℉ – Use a baking sheet covered with parchment paper.

Bake 20-25 minutes until browned how you like – let cool a bit. They’ll be hot!

🥐 Until next time…

✨ Take a moment to be grateful for at least one thing today – TODAY will be a good day, you’ve got this!