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1
Preheat oven to 425F.
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2
Unfold puff pastry sheet and gently roll out with a floured rolling pin on a very lightly floured surface into a 12-inch square.
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3
Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each).
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4
Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.
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5
Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes.
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6
Cool pastry on baking sheet on a rack.
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7
Reduce oven temperature to 375F.
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8
Arrange rhubarb in 1 layer in a lightly oiled shallow 15- by 10-inch baking pan (preferably nonstick) and sift 2 tablespoons confectioners sugar evenly over it.
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9
Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
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10
Make strawberry sauce and cream filling while rhubarb is roasting: Puree strawberries with syrup in a food processor, then force puree through a very fine sieve into a bowl.
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11
Sift 5 tablespoons confectioners sugar over creme fraiche and whisk to combine.
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12
Sift remaining tablespoon confectioners sugar over pastry rectangles.
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13
Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon.
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14
Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.
