Ginger Rhubarb in Pastry

Preheat the oven to 400°F and arrange the puff pastry shells on a baking sheet.

Combine water and sugar in a medium saucepan over medium heat, stirring until the sugar dissolves completely.

Add the chopped rhubarb to the sugar syrup and bring to a gentle simmer.

Stir in the orange zest, ground ginger, and nutmeg, mixing well to combine the spices evenly throughout the fruit.

Simmer the rhubarb mixture uncovered for 8–10 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens slightly.

While the rhubarb cooks, bake the puff pastry shells according to package directions until golden and puffed.

Remove the rhubarb from heat and let cool for 2–3 minutes before serving.

Place each warm pastry shell on a serving plate and spoon the warm ginger rhubarb filling into the center.

Top each pastry with a scoop of vanilla ice cream and serve immediately while the pastry is still warm.