Strawberry Rhubarb Lemon Pastry |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This combines the elements of strawberry-rhubarb pie and lemonade into an easy-to-bake treat that is part pie, part fruit crumble. Best with ice cream on top! Unfortunately, fresh rhubarb is near impossible to find in Florida..... Ingredients:
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 teaspoon salt |
2 lemons, juiced |
1/2 cup cornstarch |
1 tablespoon sugar |
Directions:
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.
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