Pre-heat the oven to 350 F, set the fan speed to low/half.
Remove the Strawberry Rhubarb Delight Danishes from the freezer. Place on a parchment lined baking sheet, wrap, and allow to completely thaw either at room temperature or in the fridge.
Generously butter the ring molds and set-aside.
Step 2 - Strawberry Rhubarb Compote
Cut the fresh strawberries in small cube pcs
Cut the rhubarb stalks in half or thirds (depending on how wide the stalks are) and then cut into ¼" pcs.
Place into a pot with the sugar, scraped vanilla and a tablespoon of water. Place the pot on medium low heat while stirring occasionally.
Once the rhubarb is tender and any residual liquid has reduced, add in the fresh strawberries. Stir together for a minute or two and remove from the heat and allow to cool.
Set aside.
Step 3
Once the Danish have fully thawed, fold the corners of the Danish underneath to create a rounded shape. Place inside of the ring molds. Bake for 16-18 minutes
Remove from the oven and allow to cool for 5-10 minutes before removing from the molds.
Step 4
Once cooled sufficiently, top with strawberry rhubarb compote and serve with a quenelle of whipped cream and creme anglaise.
