Name: Rhubarb Napoleons
Yield: Makes 4 servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 2 tablespoons sugar; 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups); 2/3 cup sugar; 2 tablespoons orange juice; 1 tablespoon cornstarch; 2 teaspoons grated orange peel; 1 tablespoon red currant jelly; Powdered sugar; 1 pint vanilla ice cream; Orange peel strips (optional); Fresh mint sprigs (optional)

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Rhubarb NapoleonsMark Thomas

Fresh rhubarb is at its peak in the spring, and this dessert makes the most of it. Use the bright red portion of the rhubarb stalks for the prettiest result. The pastry for these napoleons has a crisp caramel glaze; be sure to butter the baking sheets very well to prevent sticking.

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