Strawberry Rhubarb Turnovers.

Springtime in the cooking blogosphere brings about a plethora of strawberry-rhubarb creations.  Over the past three years I've become very curious about rhubarb because I have not not cooked or baked with it before or have I tasted it.  Rhubarb seems to be a little strange.  It looks like red celery so how can it be the Springtime partner for strawberries in Spring? 

Guy Fieri made this on his show a few weeks ago and decided I would give it a try.  The method was easy enough and the turnovers were good, but I didn't find that the rhubarb added and special flavor or texture.  I don't anticipate making any rhubarb pies in the near future.

One thing I did learn about rhubarb that I haven't seen anyone post is rhubarb does have stringy fibers much like celery.  The stringy fibers need to be removed before you begin chopping up the rhubarb or you will be pulling stringy things out of you mouth while you are tyring to eat your dessert. 

Here's what you will need:

1/4 cup water, plus 1 tablespoon

1 pint strawberries, stems removed, plus a few extra sliced for garnish
3/4 cup fresh or frozen rhubarb, (if fresh peel outside layer to remove stringy fibers), cut into 1/2-inch pieces
6 tablespoons sugar, divided
1 teaspoon vanilla extract
1/2 cup whipped cream cheese, room temperature
1/4 cup sour cream
2 eggs, divided
2 teaspoons lemon zest
1/3 cup chopped pistachios
2 sheets frozen puff pastry, from 1 (17-ounce) package, thawed according to package directions
Powdered sugar, for garnish

Preheat the oven to 375 degrees F.

Over medium-high heat, in a small non-reactive pot, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar. Allow it to simmer for 20 to 30 minutes or until thickened.

While the strawberries and rhubarb are getting acquainted, you can begin chopping up the pistachios and set them aside. Then in a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.

When the fruit has broken down, and gotten thick, remove the pot from heat and allow the strawberry mixture to cool to room temperature. When cool, strain off any extra liquid.

Very carefully unfold the two sheets of the thawed puff pastry.  Roll out the pastry sheet if necessary to smooth out.  Cut each sheet into 4 equal squares. In a small bowl, beat the remaining egg and add 1 tablespoon of water.

 

In a medium bowl, combine the rhubarb-strawberry mixture with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.  Place about 2 tablespoons of the cup filling inside each square and brush the outer edges of the pastry with egg wash. Fold the pastry over to form a triangle and seal. Brush with egg wash and sprinkle with the vanilla sugar.

Transfer to the turnovers to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving.

Garnish top with powdered sugar and sliced strawberries