Shiva Rose's Strawberry Rhubarb "Pop Tart"

"Here's a fresh take on a Pop Tart, but I use real fruit, of course. The compote is amazing slathered on buttered toast or a PB&J sandwich, and will keep in your fridge for two weeks." --Shiva Rose Ingredients 1 large piece of frozen puff pastry 2 pints of strawberries (farmers' market quality is best, stems removed, washed) 4 pieces of rhubarb stalk, roughly chopped in chunks (approximately 1-inch long) 1/2 cup of Sugar In The Raw 1/2 cup of water juice of one lemon dash of vanilla pinch of sea salt 1. Preheat oven to 400 F. Lay puff pastry out on a sheet tray lined with wax or parchment paper. 2. With a fork, puncture the puff pastry all over--especially the corners. Place back into the freezer. 3. In a small pot, combine the chopped rhubarb and strawberries, cover with water, sugar, lemon, vanilla, and salt, then place on the stove and bring to a gentle boil. 4. Once boiling, turn the heat down to a low, slow simmer (you should still see bubbles). Stir and taste to see how sweet the berries are, adding sugar for desired sweetness. Add more water if the strawberries and rhubarb have reduced too much (this will depend on the juiciness of the berries, so if the mixture is very thick, thin out with a little water), and simmer for roughly 20 minutes before taking off the heat and allowing to cool to room temperature. (Note: You want the compote to be thick enough to coat the back of a wooden spoon. To test: stir the compote with a wooden spoon, take the spoon out, and run your index finger across the back of it. The mixture should form a perfect line rather than being runny. If the compote over-reduces and needs more cooking time then you should add a little more water.) 5. Take puff pastry out of the freezer and slather with the strawberry rhubarb compote. 6. Bake in a preheated 400 F oven for 12 to 15 minutes compotes side up. Turn the puff pastry at least twice during the cooking process. The bottom of the puff pastry should be crisp not floppy. 7. Cut into squares or sticks, sprinkle with powdered sugar, and serve with soft whipped cream, ice cream or gelato. Serves 4