Raspberry-Rhubarb Turnovers Recipe
Active time: 20 minutes
Total time: 35 minutes
Preheat oven to 400°. In a small saucepan, cook rhubarb and sugar over low heat until rhubarb softens, 3 to 4 minutes. Transfer to a medium bowl. Add raspberries, cornstarch, zest and salt. Mix to combine.
Place wrappers on a work surface. Place a heaping Tbsp. of filling near the corner of a wrapper. Using a finger dipped in water, moisten edges of wrapper. Fold into a triangle and pinch to seal. Repeat with remaining wrappers.
Brush both sides of turnovers with melted butter. Transfer to a baking sheet. Bake until golden brown, 12 to 14 minutes. Remove from oven and let cool slightly. Sprinkle with powdered sugar, and serve with ice cream.