Strawberry Rhubarb Turnovers

Have you ever had a week where you’re so tired – and or dimwitted and need to wash your glasses – that you see raw stew meat in the freezer and think, “Oh, hey! Pretty frozen strawberries!”

Heh. That’s happened to me too!

But, when you actually have fresh strawberries straight from the local farmstand you know you’ve got the real thing.

And, when the rhubarb patch in your mother’s garden is a-poppin’, well, you know what time it is.

♪ It’s strawberry rhubarb time ! ♪

And nobody makes strawberry rhubarb turnovers like my mother! They’re crisp, sweet, a scootch tart, and completely irresistible.

All you need is puff pastry, a couple different types of sugar, an egg, some lemon juice, and fresh strawberries and rhubarb.

So, without further ado, let’s get you baking my mother’s strawberry rhubarb turnovers!

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Strawberry Rhubarb Turnovers

These amazing turnovers are sweet, slightly tart, and coated in puff pastry with coarse sugar for the ultimate treat! (Bonus: They come together in a ridiculously short amount of time!)

Course Breakfast, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Launie Kettler

Ingredients

• 1 1/2 cups thinly sliced rhubarb
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup diced fresh strawberries
• 1 (17.3 oz.) box puff pastry, thawed
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar, like turbinado

Instructions

• In a small saucepan over medium-low heat combine the rhubarb, sugar, and lemon. Cook for 5-10 minutes, or until rhubarb is tender.
• Remove from the heat and add in the strawberries.
• Let cool completely, and thicken up to a jam like consistency.
• Preheat oven to 400 degrees.
• Line a large, rimmed sheet pan with parchment. Reserve.
• Whisk the egg and water together in a small bowl.
• Sprinkle flour over a work surface.
• Roll out puff pastry with a rolling pin to flatten the seams.
• Cut each piece of puff pastry into 4 large squares.
• Place equal parts of the strawberry rhubarb mixture into the center of each of the squares.
• Brush egg wash over the edges of the square.
• Fold into a triangle over the filling.
• Using the tines of a fork, press to seal.
• Place the turnovers onto the parchment, leaving at least2-inches of space in between them.
• Brush the egg wash over the turnovers, and sprinkle with coarse sugar.
• Bake for 15-18 minutes, or until golden brown.
• Let cool for a few minutes, and enjoy!
• Note: Store in the refrigerator for up to 5 days. To refresh, just pop them in a 350 degree oven for a few minutes to warm through.