Rhubarb-Raspberry Jalousie

1. 1

   Melt butter in heavy medium saucepan over medium heat.

2. 2

   Add rhubarb.

3. 3

   Cover and simmer until rhubarb is tender and falling apart, about 10 minutes.

4. 4

   Add preserves and 1/4 cup sugar.

5. 5

   Cook uncovered until very thick and reduced to 2 cups, stirring frequently, about 35 minutes.

6. 6

   Refrigerate filling uncovered until cold, at least 1 hour.

7. 7

   (Can be prepared 2 days ahead.

8. 8

   Cover and keep refrigerated.)

9. 9

   Preheat oven to 400F.

10. 10

    Line large baking sheet with parchment paper.

11. 11

    Roll out pastry on lightly floured surface to 16x12-inch rectangle.

12. 12

    Cut pastry in half lengthwise, forming two 16x6-inch rectangles.

13. 13

    Place 1 rectangle on prepared baking sheet.

14. 14

    Leaving 1-inch plain border, spoon filling onto pastry.

15. 15

    Brush border with glaze.

16. 16

    Top with second rectangle; press edges firmly to seal.

17. 17

    Brush edges with glaze.

18. 18

    Fold edges over, forming 1/2-inch border.

19. 19

    Press border with tines of fork to seal.

20. 20

    Brush top of pastry with glaze; sprinkle with 2 tablespoons sugar.

21. 21

    Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.

22. 22

    Bake pastry until golden brown, about 25 minutes.

23. 23

    Cool pastry on sheet to lukewarm, about 45 minutes.

24. 24

    Cut crosswise into 6 pieces.

25. 25

    Serve with ice cream.

* Per serving · 4 servings · Values may vary.