Instructions: Bake puff pastry shells according to package directions. Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves.

Increase heat to high. When syrup begins to boil stir in remaining ingredients, except ice cream. Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3. Pour syrup over rhubarb. Just before serving, spoon fruit mixture into baked puff pastry shells and top with ice cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.