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Strawberry Rhubarb Turnovers
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Greetings from the Windy City! I’m in Chicago this week (our little guy is meeting his great-grandma for the first time!) and have traded the sand and sun of southern California for the lake and just a tad less sun of one of my all-time favorite cities.
Being in Chicago has reminded me of the incredible four years I spent just outside the city while attending Northwestern University. We even had the chance to take our little guy for his first visit to campus, which is where my husband and I met 12 years ago. It’s been a week of fantastic memories old and new, and amazing food (including Julian’s first ice cream!).
And I’m continuing the sweetness of spring with Strawberry Rhubarb Turnovers. But first, a quick Q+A for all those who may have also Googled “Is rhubarb a fruit or vegetable?” The answer is…
A vegetable! It’s very mellow in taste and the consistency and appearance is akin to celery, but with a pop of pink color.
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 tangy fruit jam is then tucked inside buttery puff pastry pockets for the ultimate celebration of warmer temps and longer days.
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Strawberry Rhubarb Turnovers
For the turnovers:
- 1 1/2 cups diced rhubarb (1-inch pieces)
- 1/4 cup sugar
- 1 cup diced strawberries
- 1/4 teaspoon cinnamon
- Flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1 large egg, whisked
For the glaze:
- 3/4 cup powdered sugar
- 1 Tablespoon whole milk
- 1/4 teaspoon vanilla extract
Make the turnovers:
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.
When ready to prepare the turnovers, preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
Unfold the puff pastry sheets onto a lightly floured work surface the using a rolling pin, gently roll the pastry to seal any perforations. Cut each sheet of puff pastry into 4 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. Bake the turnovers for 15 to 18 minutes or until they’re golden brown and puffed. Remove the turnovers from the oven and transfer them to a cooling rack to cool completely while you make the glaze.
Make the glaze:
Sift the powdered sugar into a medium bowl then whisk in the milk and vanilla extract until the glaze is smooth.
Once the turnovers have cooled completely, use a fork to drizzle them with the glaze or alternately, transfer the glaze to a sealable plastic bag or piping bag and pipe it atop the turnovers. Serve immediately.
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.
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.
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