Strawberry Rhubarb Lemon Pastry

Made This Recipe? Add Your Photo

Total Time
1hr
Prep
30 mins
Cook
30 mins

This combines the elements of strawberry-rhubarb pie and lemonade into an easy-to-bake treat that is part pie, part fruit crumble. Best with ice cream on top! Unfortunately, fresh rhubarb is near impossible to find in Florida.....

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Coat a 9x9 inch baking pan with cooking spray.
  2. On a lightly floured surface, roll out the thawed sheet of puff pastry to 9x9 inches.
  3. In a large saucepan over medium heat, combine the strawberries, rhubarb, sugar and salt. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 minutes.
  4. In a small bowl, combine the lemon juice and cornstarch. Stir into simmering fruit. Simmer, stirring constantly, until thickened, about 1 minute.
  5. Preheat oven to 400°F.
  6. Spoon the prepared mixture into the prepared pan.
  7. Place the pastry over the top, then sprinkle with 1 TBSP sugar. Using a paring knife, cut a couple of vent holes in the pastry.
  8. Bake for 25-30 minutes, or until the pastry is golden brown.
  9. Spoon into bowls and serve warm or at room temperature.