These are just rhubarb compote, drained of all liquid, on puff pastry squares.
Thaw two sheets of puff pastry, and cut each into four squares. On each square, place a few tablespoons of drained rhubarb compote. Fold the edges over, to make a triangle pocket, and seal the edges with a little water and a fork. Bake at 350 for about 30 minutes.