ICE CREAM SANDWICHES WITH RHUBARB FILLING & CHOCOLATE DIPPING SAUCE

Wow your Valentine with these Ice Cream Sandwiches with Rhubarb Filling and Chocolate Dipping Sauce. They look fancy but are actually very simple thanks to the frozen puff pastry! 

INGREDIENTS
Frozen puff pastry sheets 
Vanilla ice cream, Cocowhip, or freshly whipped cream
Chocolate chips, for melting 
Powdered sugar, for dusting

Filling 
3 cups strawberries 
2 cups chopped rhubarb 
⅓ cup freshly squeezed orange juice 
3 tbsp cornstarch 
¼ cup maple syrup 
2 tbsp honey 

Tools
Cutting board 
Knife 
Medium saucepan 
Double boiler 
Baking sheet 

DIRECTIONS:

1. Allow the puff pastry sheets to thaw for the time indicated on the package before laying them flat (usually about 3 hours). After the sheets have thawed, lay flat and cut into heart shapes. Bake according to the package instructions and set aside to cool. 
2. To make the filling, bring all ingredients to a boil in a medium saucepan and simmer until the rhubarb has softened, about 7-10 minutes. Taste and adjust sweetness, if needed. Allow the filling to cool. 
3. Melt the chocolate chips (I used Scharffen Berger semisweet chunks) in a double boiler over medium-low heat. 
4. To assemble, use a pastry brush or knife to decorate the plate with a bit of the melted chocolate and filling. 
5. Using a sharp knife, carefully slit the seam on the side of one of the puff pastry hearts and fill with a spoonful of the filling. Place on the plate and top with ice cream or whipped cream. 
6. Top with another puff pastry heart and dust with powdered sugar. Garnish with a fresh strawberry and serve with a ramekin of chocolate sauce for dipping. Enjoy!