Preheat the oven to 180˚c
Slice the rhubarb into small pieces, along with the strawberries.
Mix them together in a bowl with the brown sugar.
If possible, leave to rest for 30-40 minutes so the fruit releases its natural juices. Place the mixture in a sieve to catch the juices. The juices can be used as a syrup or cordial served on the side with some ice cubes and sparkling water or just drizzled over yogurts or porridge.
Transfer the marinated fruits on one sheet of puff pastry and cover with the second sheet.
Gently Seal the edges, cover the pastry with parchment paper and top with a second heavy baking tray to prevent the pastry from rising.
Bake in the oven 20 minutes. Then remove the top tray and baking paper.
Sprinkle with icing sugar and allow the pastry to colour.
It’s normal for some of the juice to escape during baking and get caramelised. Remove the pastry from the oven and let it cool completely before cutting the pastry into squares. I like to cut them 5 by 5cm rectangles.
Sprinkle extra icing sugar if desired and enjoy as an afternoon treat.
