Add rhubarb and sugar in a small pot and simmer until rhubarb is soft..approximately 10 minutes. Rhubarb will melt into a smooth sauce, remove from heat and set aside to cool.

In the meantime, roll out the thawed sheet of puff pastry. Using a 2" circle cookie cutter, cut out disks and place on parchment paper lined baking sheet. Bake in 400°F oven for 10 minutes, until lightly golden and puffy.

Once the pastry has cooled assemble the shortcakes. Layer the rhubarb sauce, pastry whipped cream, strawberries, sauce…etc. Top with mint.