Strawberry Rhubarb Lemon Pastry

1. 1

   Coat a 9x9 inch baking pan with cooking spray.

2. 2

   On a lightly floured surface, roll out the thawed sheet of puff pastry to 9x9 inches.

3. 3

   In a large saucepan over medium heat, combine the strawberries, rhubarb, sugar and salt.

4. 4

   Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 minutes.

5. 5

   In a small bowl, combine the lemon juice and cornstarch.

6. 6

   Stir into simmering fruit.

7. 7

   Simmer, stirring constantly, until thickened, about 1 minute.

8. 8

   Preheat oven to 400F.

9. 9

   Spoon the prepared mixture into the prepared pan.

10. 10

    Place the pastry over the top, then sprinkle with 1 TBSP sugar.

11. 11

    Using a paring knife, cut a couple of vent holes in the pastry.

12. 12

    Bake for 25-30 minutes, or until the pastry is golden brown.

13. 13

    Spoon into bowls and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.