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Savory - Viral Rhubarb Cream Puffs Ingredients: For the choux pastry: 1/2 cup unsalted butter 1 cup water 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs For the rhubarb filling: 2 cups chopped rhubarb 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 teaspoon vanilla extract 1 cup heavy cream 2 tablespoons powdered sugar For the glaze: 1/4 cup powdered sugar 1 tablespoon fresh lemon juice Directions: Prepare the choux pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, melt butter in water over medium heat. Once it comes to a boil, remove from heat and quickly stir in flour and salt until a dough forms. Return the pan to low heat and cook the dough, stirring constantly, for 1-2 minutes to dry it out slightly. Mix in the eggs: Rem
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