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1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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2
Unfold the pastry sheet on your work surface.
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3
If the pastry sticks a bit, dust with some flour.
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4
Roll the dough out to about a 10-inch square.
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5
Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles.
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6
Evenly sprinkle all the triangles with the 2 tablespoons sugar.
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7
Put the triangles, sugar-side up, on the baking sheet.
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8
Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes.
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9
Let cool.
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10
Slice in half horizontally (a serrated knife is best for this job).
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11
Put a halved triangle on your serving plate.
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12
Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total.
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13
Sprinkle with powdered sugar and serve with more sauce on the side.
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14
Scoop some Creme Fraiche Ice Cream alongside.
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15
Serve the napoleons immediately.
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16
Cook's Note: Both the pastries and filling can be prepared 1 day ahead and stored separately.
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17
Put the pastries in an airtight container at room temperature, and cover and refrigerate the filling.
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18
Heat up the filling before using.
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19
Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps.
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20
Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan.
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21
Give it a good stir.
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22
Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy).
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23
Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes.
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24
Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
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25
Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
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26
Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar.
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27
Give it a whisk until thoroughly combined.
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28
Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
