Rhubarb Puff-Tart Pockets
ingredients:
– 1 lb rhubarb, trimmed and chopped into 1/2-inch pieces 
– 1 cup granulated sugar 
– 1 vanilla bean, split lengthwise and seeds scraped 
– 1 tbsp lemon juice 
– 1/8 tsp salt 
– All-purpose flour, for dusting 
– 1 package all-butter puff pastry (about 14 oz), thawed if frozen 
– 1 egg, beaten with 1 tbsp water (for egg wash) 
– Extra granulated sugar, for sprinkling
instructions:
1. In a saucepan, combine rhubarb, sugar, vanilla bean and seeds, lemon juice, and salt .
.2. Simmer over medium heat until rhubarb softens and breaks down, about 10–15 minutes. Remove from heat and let cool 
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.3. Preheat oven to 400°F (200°C) 
. Line a baking sheet with parchment paper 
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. Line a baking sheet with parchment paper .4. On a floured surface, roll out puff pastry into a 10×14-inch rectangle. Cut into 6 equal rectangles 
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.5. Place a spoonful of cooled rhubarb compote in the center of 3 rectangles 
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.6. Brush edges with egg wash and top with remaining pastry rectangles. Press edges to seal, then crimp with a fork 
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.7. Transfer to baking sheet. Brush tops with egg wash and sprinkle with sugar 
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.8. Bake until golden and puffed, about 20–25 minutes. Let cool on a wire rack 
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