Ginger Rhubarb Puff Pastry

1 sheet of thawed puff pastry, cut into four rectangles

melted butter for brushing

1/3 c water

2/3 c sugar

1 lb. rhubarb, trimmed and chopped

1 T. orange zest

2 T. Meyer lemon juice

pinch nutmeg

¼ tsp. ground ginger

¼ tsp. ground cardamom

Vanilla ice cream

Preheat oven to 300. Combine water and sugar in heavy sauce pan. Over med heat, stir until sugar dissolves. Increase to high heat, as syrup boils add in remaining ingredients. Stir and reduce heat to simmer for about 20 minutes, or until rhubarb is tender. Transfer rhubarb to a bowl with slotted spoon, set aside.

Brush pastry rectangles with a bit of melted butter. Mound rhubarb in the center of pastry, leaving a half-inch border all around. Bake in oven until pastry puffs up around edges and browns.

Meanwhile, boil remaining syrup on high heat for about 10 minutes, until reduced by about a third.

Remove pastries from oven, let stand for 10 minutes. Top with vanilla ice cream and drizzle with spiced syrup.