Really Easy Strawberry Rhubarb Turnovers

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By Delilah’s Farm Report

INGREDIENTS
1 cup rhubarb, cut into 1–inch pieces
1 cup strawberries, cut in half
¾ cup sugar
1 sheet frozen puff pastry
Powdered sugar

PREPARATION

  • Defrost puff pastry on a floured surface for about 40 minutes at room temperature.
  • Preheat oven to 400°F.
  • Put rhubarb, strawberries and sugar in a saucepan and simmer until very soft, stirring frequently, about 10 minutes.
  • If the mixture is runny, drain off fruit and reduce liquid over medium heat until it has the consistency of a very thick syrup.
  • Add back to fruit and set aside to cool.
  • Cut puff pastry into four squares.
  • Place about 1½ tablespoons of fruit in the middle of each square.
  • Wet the edges with water and fold in half diagonally to form a triangle.
  • Crimp along the two open sides with a fork.
  • Place on a baking sheet lined with parchment paper and bake for 10-12 minutes, until golden brown.
  • When cool, sprinkle with powdered sugar.

Serves 4. Prep time, 10 minutes; cooking time, 20–25 minutes.

 

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