Spring has sprung with a quick and easy recipe for Strawberry Rhubarb Turnovers that star a fresh fruit filling tucked inside buttery puff pastry.
Nothing signals the start of spring like the arrival of rhubarb at grocery stores and farmers’ markets! The colorful stalks make their debut in April and typically can be found through the month of June, which gives you plenty of time to whip up Strawberry Rhubarb Turnovers for spring snacking and dessert.
Is Rhubarb a Fruit or a Vegetable?
It’s a common question in the food world, and for good reason! While most commonly used in sweet preparations, the appearance of rhubarb (essentially a pinkish-red celery-like stalk) makes many think it falls in the “vegetable” category. And those people would be correct! Rhubarb is indeed a vegetable.
How to Make Strawberry Rhubarb Turnovers
For this Strawberry Rhubarb Turnovers recipe, I’ve slow-cooked the stalky veggie then stirred in juicy strawberries and sweetened the mix with a bit of sugar and a dash of cinnamon. The thick and tangy fruit jam is then tucked inside buttery puff pastry pockets for the ultimate celebration of warmer temps and longer days.
How to Make Turnovers with Puff Pastry
It’s no secret that I am a store-bought puff pastry super fan, whether it’s starring in all things savory or all things sweet. It becomes the perfect flaky canvas to fill with tangy strawberry-rhubarb filling. A quick fold in half diagonally transforms squares into easy-to-eat triangles topped with plenty of sanding sugar for a touch of crunch.
In need of more rhubarb recipes and info? Check out our In Season Now Guide: Rhubarb for how to shop for, store and prepare this spring staple.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 1/2 cups diced rhubarb (1-inch pieces)
- 1/4 cup sugar
- 1 cup diced strawberries
- 1/4 teaspoon ground cinnamon
- All-purpose flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar, for topping (optional)
- Combine the rhubarb and sugar in a medium saucepan set over medium-low heat. Simmer the mixture, stirring occasionally, until the rhubarb is tender, 5 to 10 minutes. Remove the pan from the heat and stir in the strawberries and cinnamon. Set the mixture aside to cool to room temp. Once the mixture has cooled completely, strain out any liquids.
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll the pastry to seal any perforations. Cut each sheet of puff pastry into four squares.
- Divide the strawberry-rhubarb filling among the squares, spooning a portion into the centers of the squares and then carefully folding them in half diagonally to form triangles. Using a fork, crimp together the edges to seal them then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
- Cut three small slits atop each turnover then brush them with the egg wash and sprinkle them with the sanding sugar (optional).
- Bake the turnovers until they’re golden brown and puffed, 15 to 18 minutes. Remove the turnovers from the oven and transfer them to a cooling rack to cool completely then serve.
- The filling can be prepared one day in advance and stored in an airtight container in the fridge, and then strained just prior to filling the turnovers.
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.