Table Of Contents
Rhubarb is a Spring treat that I love to use as much as possible while it’s available. These easy to make turnovers are the perfect Spring/Mother’s Day treat that everyone will go crazy over!


  1. 2 cups sliced rhubarb
  2. 3/4 cup sugar
  3. 1 tablespoon water
  4. 2 tablespoons cornstarch
  5. 2 cups sliced strawberries
  6. 1 tablespoon orange zest
  7. 1 tablespoon fresh orange juice
  8. 4 oz cream cheese
  9. 1 teaspoon vanilla extract
  10. 2 sheets frozen puff pastry, thawed
  11. 1 egg plus a teaspoon water mixed


  1. Preheat your oven to 375 degrees F
  2. In a pot over medium heat add the sliced rhubarb and sugar. Stir to combine
  3. In a small bowl whisk together the cornstarch and water until dissolved and then pour the mixture into the rhubarb
  4. Cook until a jam like consistency, stirring often, about 6-8 minutes
  5. Turn the heat off and add in the chopped strawberries, orange zest, and orange juice. Let it cool slightly
  6. In a bowl mix together the cream cheese and vanilla extract until smooth. Now it’s time to assemble!
  7. Roll out the puff pastry on a floured surface until about 12 inches long
  8. Cut the puff pastry in three long strips and then cut each strip into four squares
  9. Take a square and use your fingers to slightly stretch the dough out. To the middle of the dough add a small amount of cream cheese, about a teaspoon of the rhubarb jam, and then brush the edges with the egg wash
  10. Fold one side over to make a triangle. Use your fingers to press the edges together then use a fork to crimp the edges
  11. Add the turnover to a parchment lined sheet tray and continue making the rest
  12. Use a knife to make a slit on the top, brush them with the egg wash, and put into the preheated oven
  13. Bake for 20 minutes, or until a beautiful golden brown, and let cool slightly before serving!
  14. That’s it… a delicious Spring treat that you won’t be able to just have one of. Enjoy!

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