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1
In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart.
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2
Transfer mixture to a bowl and cool completely.
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3
Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups).
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4
Add strawberries to rhubarb mixture, tossing to combine well.
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5
Filling may be made 1 day ahead and chilled, covered.
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6
Bring filling to room temperature before assembling napoleons.
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7
Preheat oven to 375F.
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8
On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick.
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9
Cut pastry into 4 strips, each 14 by 2 1/2 inches.
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10
Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms.
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11
Invert 2 baking sheets and arrange 6 parallelograms in one layer on each.
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12
Freeze pastry 15 minutes, or until firm.
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13
Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely.
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14
(Cooling rack will weight down pastry to form a decorative pattern.)
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15
Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes.
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16
Carefully remove rack from pastry and transfer pastry to another rack to cool completely.
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17
Bake remaining pastry in same manner.
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18
Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.
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19
Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling.
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20
Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
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21
Serve napoleons with lemon cream.
