Strawberry Rhubarb Triangle

1. Preheat oven to 350F. Lightly coat a sheet pan with canola oil spray.

2. In a medium saucepan, bring rhubarb to a simmer over medium heat. Cook for about 5 minutes or until tender. Stir in strawberries and sugar, bring to a boil and cook until sugar is dissolved, about 1 minute.

3. In a separate bowl, combine cornstarch and water. Slowly stir cornstarch slurry into fruit and cook until thickened. Remove from heat and allow to cool.

4. Lay one sheet of phyllo on a work surface with the narrow end at the bottom. Lightly spray with canola oil and fold into thirds, length-wise. Spoon 2 tablespoons filling onto the bottom left-hand corner of the phyllo strip. Fold lower left-hand corner diagonally to the right side of strip to cover filling. Continue folding flag-style until end of sheet is reached. Place turnovers on sheet pan and lightly spray with canola oil. Repeat with remaining phyllo and filling. Bake for 8 to 10 minutes, or until golden brown.

5. In a medium saucepan, combine all ingredients for pastry cream except for eggs. Stir constantly over medium heat until bubbly. Set aside.

1/2. Combine egg white and egg in a small bowl and beat well. Combine 1/2 cup of hot milk mixture with eggs and mix well. Add back to milk mixture in saucepan and beat to combine. Bring to a simmer and cook 1 minute.

7. Serve 1 turnover with 1 tablespoon pastry cream.