Serves 6


  • 1 cup chopped rhubarb (about 4 ounces)
  • 1/2 cup granulated sugar
  • 1 cup raspberries (fresh or frozen)
  • 2 Tbsp. cornstarch
  • Zest of half an orange
  • Pinch of kosher salt
  • 16 to 18 square wonton wrappers
  • 3 Tbsp. unsalted butter, melted
  • Powdered sugar, for garnish
  • Ice cream, for serving


    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.

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