History For Strawberry Rhubarb Turnover
Rhubarb’s origins can be traced back to 2700 BC in China when it was first cultivated for medical purposes.
Prosper Alpinus, an Italian botanist, brought the more popular edible variety to Europe in 1608.
It wasn’t until 1750 that people in Germany recognized it as a food plant and began cultivating it. In the 1820s, Europeans introduced rhubarb to New England, where it quickly became a favorite pastry and pie filling component.
It made its way south somewhere in the nineteenth century and became quite popular among southerners. This 1950s dish, whose source is unknown, was most likely created by a southern migrant from Mississippi or Louisiana who moved to Chicago.
Ingredients For Strawberry Rhubarb Turnover
For The Turnovers:
- 1 1/2 cups diced rhubarb (1-inch pieces)
- 1/4 cup sugar
- 1 cup diced strawberries
- 1/4 teaspoon cinnamon
- Flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1 large egg, whisked
For The Glaze
- 3/4 cup powdered sugar
- 1 Tablespoon whole milk
- 1/4 teaspoon vanilla extract
Instruction For Strawberry Rhubarb Turnover
Make The Turnovers:
- In a medium saucepan over medium-low heat, combine the rhubarb and sugar. Cook, stirring periodically, for 5 to 10 minutes, or until the rhubarb is soft. Stir in the strawberries and cinnamon after removing the pan from the heat. Allow the mixture to cool to room temperature. Remove any liquids after the mixture has cooled completely.
- Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats when ready to make the turnovers.
- Unfold the puff pastry sheets onto a lightly floured work surface and gently roll to close any perforations with a rolling pin. Each sheet of puff pastry should be cut into four squares.
- Spoon a piece of the strawberry-rhubarb filling into the center of each square, then carefully fold the squares in half diagonally to form triangles. Crimp the edges of the turnovers together with a fork to seal them, then place them on the prepared baking sheets, spacing them at least 2 inches apart.
- Make three small incisions in the top of each turnover and brush with the egg. Preheat the oven to 350°F and bake the turnovers for 15 to 18 minutes, or until golden brown and puffy. While you make the glaze, remove the turnovers from the oven and place them on a cooling rack to cool entirely.
Make The Glaze:
- In a medium mixing bowl, sift the powdered sugar, then whisk in the milk and vanilla extract until the glaze is smooth.
- Use a fork to pour the glaze over the turnovers once they’ve cooled fully, or put the glaze to a sealable plastic bag or piping bag and pipe it on top. Serve right away.
Nutrition Info For Strawberry Rhubarb Turnover