Recipe

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• 1 sheet frozen puff pastry, thawed (each package contains 2 sheets )
• 2 lbs fresh strawberries, hulled and halved
• 1 lb fresh rhubarb , cut into 1-inch pieces
• 1/2 cup sugar
• 1/8 tsp salt
• 2 lemons, juiced
• 1/2 cup cornstarch
• 1 tbsp sugar

• 1 Coat a 9x9 inch baking pan with cooking spray.
• 2 On a lightly floured surface, roll out the thawed sheet of puff pastry to 9x9 inches.
• 3 In a large saucepan over medium heat, combine the strawberries, rhubarb, sugar and salt. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 minutes.
• 4 In a small bowl, combine the lemon juice and cornstarch. Stir into simmering fruit. Simmer, stirring constantly, until thickened, about 1 minute.
• 5 Preheat oven to 400°F.
• 6 Spoon the prepared mixture into the prepared pan.
• 7 Place the pastry over the top, then sprinkle with 1 TBSP sugar. Using a paring knife, cut a couple of vent holes in the pastry.
• 8 Bake for 25-30 minutes, or until the pastry is golden brown.
• 9 Spoon into bowls and serve warm or at room temperature.