Millefeuille with strawberries, rhubarb and sour cream ice cream

Ingredients:

Dessert

• 1 sheet frozen puff pastry (250g), thawed
• Premium flour for working with dough
• 3 tbsp sugar, divided
• Strawberry and rhubarb filling, see recipe below
• Powdered sugar, for dusting
• Sour cream ice cream, recipe below

Strawberry and rhubarb filling

• 1 and 1/3 cups sugar
• 1 tbsp cornstarch
• 450 g rhubarb, cut into 2.5 cm pieces (about 3 cups)
• 1 tbsp. l. grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 4 cups chopped strawberries

Sour cream ice cream

• 2 cups of milk
• 2 tbsp + 1/3 cup freshly squeezed lemon juice
• 2 tbsp. crème fraîche
• 1 cup of sugar

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Place the dough sheet on a work surface. If the dough is slightly sticky, dust it with flour. Roll the dough out into a roughly 25cm square. Cut the square into 4 12.5cm squares, then cut them in half diagonally to create 8 triangles. Sprinkle each triangle evenly with 2 tablespoons of sugar. Place the triangles, sugar-side up, on a baking sheet. Place in the oven and bake until golden brown, about 25 minutes. Let cool. Cut in half horizontally (a serrated knife works best).
3. Place half of the triangle on a serving plate. Spoon some strawberry-rhubarb filling on top.
4. Add another half triangle and a little more filling, and repeat to make a total of 4 layers. Dust with powdered sugar and serve drizzled with fruit sauce. Place some sour cream ice cream next to the cake. Serve immediately.
   
   Strawberry and rhubarb filling:
   
   In a small bowl, whisk together the sugar and cornstarch until smooth. In a saucepan, combine the rhubarb, sugar-cornstarch mixture, orange zest and juice, and half the strawberries. Mix well. Let the mixture sit for about 15 minutes to soften (become juicy). Then, place the saucepan over medium heat and simmer until the rhubarb is tender but still holds its shape, stirring occasionally, about 7 minutes. Let the filling cool for about 15 minutes, then stir in the remaining strawberries.
5. Sour cream ice cream:
   Yield: approximately 1 liter.
   
   Pour milk into a large bowl, add 2 tablespoons of lemon juice and let sit for a couple of minutes.
   
   Add the sour cream, the remaining 1/3 teaspoon of lemon juice, and sugar. Blend until smooth. Transfer to an ice cream maker and churn according to the manufacturer's instructions, then freeze until set.
   
   Dessert:
   All the ingredients for this dessert can be prepared a day ahead and stored separately. Place the layers in a container, seal tightly, and leave at room temperature. Cover the filling and refrigerate. Reheat the filling before using.