• Preheat oven to 350.
• In a sauce pan over medium-high heat combine water and butter until butter begins to melt. Mix the sugar and cornstarch together, then stir into the water until dissolved. Add the rhubarb and bring to a boil, then let boil while stirring for 2 minutes. Remove from heat and add the vanilla and strawberries.
• Unroll the crescent rolls and pinch together two triangles to make a rectangle. Scoop a large spoonful of the strawberry mix into the center of the rectangle. Fold all the corners into the center and pinch them together. Some of the strawberry mix should still be peaking out.
• Place each danish on a cookie sheet that has been sprayed with cooking spray. I like to sprinkle the top of each danish with a little sugar (optional).
• Bake for 12 to 15 minutes, until nice and golden.
• Cool 10 minutes before frosting.

Cream Cheese Frosting:

• Whip the frosting ingredients with an electric mixer.
• I like to pipe the frosting on with a decorating bag or a plastic sandwich bag with a small hole cut in one corner.