Strawberry Rhubarb Napoleons and Lemon Cream

Ingredients
For filling


 * 1 pound rhubarb, cut into 1/4-inch-thick slices (about 3 cups)
 * 1/2 cup firmly packed light brown sugar
 * 1/4 teaspoon cinnamon
 * 1 1/2 teaspoons fresh lemon juice
 * 1 pint strawberries
 * 1 sheet frozen puff pastry (about 1/2 pound), thawed

Garnish: confectioners' sugar Accompaniment: lemon cream

LEMON CREAM

Can be prepared in 45 minutes or less.


 * 1/2 cup well-chilled heavy cream
 * 2 tablespoons confectioners' sugar
 * 3 tablespoons sour cream
 * 2 teaspoons freshly grated lemon zest

Garnish:


 * fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Directions
Make filling:


 * 1) In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart.
 * 2) Transfer mixture to a bowl and cool completely.
 * 3) Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups).
 * 4) Add strawberries to rhubarb mixture, tossing to combine well.
 * 5) Filling may be made 1 day ahead and chilled, covered.
 * 6) Bring filling to room temperature before assembling napoleons.
 * 7) Preheat oven to 375­F.
 * 8) On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick.
 * 9) Cut pastry into 4 strips, each 14 by 2 1/2 inches.
 * 10) Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms.
 * 11) Invert 2 baking sheets and arrange 6 parallelograms in one layer on each.
 * 12) Freeze pastry 15 minutes, or until firm.
 * 13) Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely.
 * 14) Cooling rack will weight down pastry to form a decorative pattern.
 * 15) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes.
 * 16) Carefully remove rack from pastry and transfer pastry to another rack to cool completely.
 * 17) Bake remaining pastry in same manner.
 * 18) Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.

Assemble napoleons:
 * 1) Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling.
 * 2) Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
 * 3) Serve napoleons with lemon cream.

Make Lemon cream:


 * 1) In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks.
 * 2) Fold in sour cream and lemon zest.
 * 3) Lemon cream may be made 1 hour ahead and chilled, covered.
 * 4) Whisk cream lightly before serving.
 * 5) Serve cream garnished with zest.
 * 6) Makes about 1 1/3 cups.