Recipe

Rhubarb-strawberry Unicorn Pillows Recipe

Add Step-by-Step Photos	Juliagulia / All my dishes 2 years, 5 months ago A beautiful, ruby red, rhubarb-strawberry compote served inside (or over) puff pastry pillows topped with a rhubarb-strawberry glaze and whipped cream. It's so magical, unicorns use them to rest their heads on to sleep! :-) Make a double batch of... More Prep:75m Cook:20m Servings:9	Juliagulia
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Ingredients

** Puff Pastry Pillows **

1/2 package of puff pastry, thawed (takes about 40 minutes to thaw at room temperature)

flour

** Rhubarb-Strawberry Compote **

3/4 lbs of rhubarb

1 cups of warm water

1/3 cup of sugar

1/2 the zest of one lemon

1/2 the juice of one lemon

4 whole cloves or 1 teaspoon dried

2 tablespoons candied ginger, minced ( check your bulk section)

1 pints of fresh strawberries, cleaned, hulled, and sliced

1 tablespoon cold water

1 tablespoons

** Rhubarb-Strawberry Glaze **

1 cup of sifted powdered sugar

3 - 4 tablespoons of strawberry-rhubarb juice

1 teaspoon vanilla

** Fresh, lightly sweetened whipped Cream (no Cool Whip - ewww!)or just powdered sugar **

Directions

** Puff Pastry Pillows **

Preheat oven to 350 F. Unfold the pastry on lightly floured surface.

For smaller pillows: Roll into 15"x12" rectangle and cut into 16- 20 squares. For larger pillows: Cut into 9 squares. Bake for about 10 minutes on an ungreased cookie sheet. Flip over each pillow and bake for another 4 or 5 minutes until lightly browned.

** Rhubarb-Strawberry Compote **

Put a shallow glass dish in the freezer.

Trim the rhubarb by removing the ends, and leaves. Peel the rhubarb just as you would celery, removing any thick stringy sections. Put the peelings into a nonreactive saucepan with water, sugar, lemon zest, lemon juice, and cloves. Bring to boil, lower heat slightly and cover and boil for 5 minutes. Setup a large bowl with a strainer on top. Drain the mixture into the stainer. Discard the solid remaining but pour the remaining liquid back into the saucepan.

Cut the peeled rhubarb into 1/2-inch pieces; if the stalks are wide, you can cut them lengthwise first. Bring the poaching liquid to simmer and add the rhubarb. Simmer gently, partially covered for 3 to 5 minutes. Ready the glass dish near the saucepan. At the first first sign of tenderness, transfer the rhubarb from the liquid with a slotted spoon to the glass dish. Spread the rhubarb out in the dish and refrigerate uncovered.

While the rhubarb cools, let the remaining poaching liquid come to a slow boil. In a small bowl combine the cold water and cornstarch. Increase the heat of the poaching liquid to a boil and reduce to about a 1/2 a cup. Add the cornstarch and bring to a boil again. Pour the liquid into a serving bowl and add the minced ginger. Cool to room temperature.

Add the strawberries to the rhubarb and add the poaching liquid. Toss gently and refrigerate.

** Rhubarb-Strawberry Glaze **

In a bowl, combine the confectioners' sugar, strawberry+rhubarb drippings, and vanilla; stir until combined and smooth

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