Strawberry Rhubarb Lemon Pastry

• 1 sheet frozen puff pastry, thawed (each package contains 2 sheets)
• 2 lbs fresh strawberries, hulled and halved
• 1 lb fresh rhubarb, cut into 1-inch pieces
• 12 cup sugar
• 18 teaspoon salt
• 2 lemons, juiced
• 12 cup cornstarch
• 1 tablespoon sugar

1. Coat a 9x9 inch baking pan with cooking spray.
2. On a lightly floured surface, roll out the thawed sheet of puff pastry to 9x9 inches.
3. In a large saucepan over medium heat, combine the strawberries, rhubarb, sugar and salt.
4. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 minutes.
5. In a small bowl, combine the lemon juice and cornstarch.
6. Stir into simmering fruit.
7. Simmer, stirring constantly, until thickened, about 1 minute.
8. Preheat oven to 400F.
9. Spoon the prepared mixture into the prepared pan.
10. Place the pastry over the top, then sprinkle with 1 TBSP sugar.
11. Using a paring knife, cut a couple of vent holes in the pastry.
12. Bake for 25-30 minutes, or until the pastry is golden brown.
13. Spoon into bowls and serve warm or at room temperature.

pastry, fresh strawberries, fresh rhubarb, sugar, salt, lemons, cornstarch, sugar

Taken from www.food.com/recipe/strawberry-rhubarb-lemon-pastry-481604 (may not work)