1extra-large egg beaten with 1 Tbsp water for egg wash
Turbinado sugarfor topping
Instructions
Filling:
Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a medium heavy-bottomed pot, combine the rhubarb, strawberries, sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
Pastry:
Preheat the oven 375 degrees F. Unroll the thawed puff pastry sheet on a parchment paper-lined baking sheet. Once the filling has cooled, spoon it into the middle of the puff pastry and fold up the edges around it. Brush with egg wash and sprinkle with turbinado sugar. Bake for 30-35 minutes until puffed and golden brown.