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1
Melt butter in heavy medium saucepan over medium heat.
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2
Add rhubarb.
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3
Cover and simmer until rhubarb is tender and falling apart, about 10 minutes.
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4
Add preserves and 1/4 cup sugar.
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5
Cook uncovered until very thick and reduced to 2 cups, stirring frequently, about 35 minutes.
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6
Refrigerate filling uncovered until cold, at least 1 hour.
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7
(Can be prepared 2 days ahead.
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8
Cover and keep refrigerated.)
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9
Preheat oven to 400F.
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10
Line large baking sheet with parchment paper.
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11
Roll out pastry on lightly floured surface to 16x12-inch rectangle.
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12
Cut pastry in half lengthwise, forming two 16x6-inch rectangles.
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13
Place 1 rectangle on prepared baking sheet.
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14
Leaving 1-inch plain border, spoon filling onto pastry.
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15
Brush border with glaze.
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16
Top with second rectangle; press edges firmly to seal.
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17
Brush edges with glaze.
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18
Fold edges over, forming 1/2-inch border.
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19
Press border with tines of fork to seal.
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20
Brush top of pastry with glaze; sprinkle with 2 tablespoons sugar.
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21
Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
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22
Bake pastry until golden brown, about 25 minutes.
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23
Cool pastry on sheet to lukewarm, about 45 minutes.
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24
Cut crosswise into 6 pieces.
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25
Serve with ice cream.
