- 2 sheets frozen puff pastry, thawed
- 1 jar American Spoon Rhubarb-Hibiscus Conserve
- 1 pound fresh rhubarb
- 1. Preheat oven to 400 degrees. On a lightly floured surface, roll each puff pastry sheet out to a 10″ x 16″ rectangle. Cut each sheet crosswise into thirds. Transfer to parchment-lined baking sheet and prick all over with fork.
- 2. Spread each narrow rectangle of pastry with about two tablespoons of Rhubarb-Hibiscus Conserve. Cut fresh rhubarb into 2″-long pieces and then slice in half lengthwise. Arrange on top of conserve. Bake 20 minutes, until pastry is puffed and golden.