Rhubarb is a harbinger of spring and when paired with strawberries, this sweet-tart compote wakes up your taste buds. And when layered with puff pastry and whipped cream – it’s even better. Puff pastry takes this shortcake to another dimension with the flakey, buttery layers. Look for puff pastry sold in sheets. It makes this dessert even easier to execute.
Unroll puff pastry onto lightly floured work surface. Using a 3-inch round cookie cutter, cut out 10 rounds. Place rounds on parchment paper-lined baking sheet and bake according to package directions. Let cool on rack.
In a medium bowl, whip cream; set aside.
When cool, slice in half horizontally. On a plate, place a bottom of one sliced puff pastry round. Spoon half of the compote on top. Top with remaining puff pastry round. Spoon remaining compote on top and then a dollop of whipped cream to the side. Garnish with a sprig of mint.
Combine rhubarb, sugar, and water in a medium saucepan over medium heat. Cook, stirring gently, until sugar is dissolved. Reduce heat to medium-low and simmer until rhubarb is tender and still holding its shape, about 7 minutes. Transfer to a medium bowl and gently add strawberries. Cover with plastic wrap and refrigerate until cool, about 1 hour.