Rhubarb Napoleons

Rhubarb Napoleons
Photo by Mark Thomas

Ingredients

  • 2 tablespoons orange juice
  • 1 frozen puff pastry
  • 1 pint vanilla ice cream
  • 2/3 cup sugar
  • Powdered sugar
  • 2 tablespoons unsalted butter
  • 1 pound rhubarb
  • + 6 more ingredients
    • 1 tablespoon red currant jelly
    • Fresh mint sprigs
    • 2 teaspoons grated orange peel
    • Orange peel strips
    • 2 tablespoons sugar
    • 1 tablespoon cornstarch

Preheat oven to 400°F. Using 1/2 tablespoon butter, generously butter 1 baking sheet. Unfold pastry on work surface; sprinkle with 2 tablespoons sugar. Roll out pastry to 11-inch square. Trim edges to form 10-inch square. Cut square into four 5-inch squares. Cut squares diagonally in half to form...

View full recipe at Epicurious

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