Really Easy Strawberry Rhubarb Turnovers

By Delilah’s Farm Report

1 cup rhubarb, cut into 1 inch pieces
1 cup strawberries, cut in half
3/4 cup sugar
1 sheet frozen puff pastry
Powdered sugar


  • 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 1 ½ 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.

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


Share this post

Magazine Search

Sign up for our monthly newsletter


Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015

More recent articles:

Flu prevention starts with three simple words: Wash your hands.
October 6, 2015
How to turn out a gourmet meal without leaving your desk
September 23, 2015
Delicious figs bring summer’s sweetness to fall
September 20, 2015
How farming became a second career for the owners of Bear Track Farm
September 18, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Why your workplace needs a professional organizer
August 31, 2015
Getting ready for the marathon should be half the fun
August 25, 2015
Simple lunch solutions for office kitchens
August 25, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.