Begin by dicing fresh rhubarb into small pieces, sprinkle sugar over the rhubarb and gently toss. Let sit for 10-15 minutes.

In a separate bowl, combine softened cream cheese, egg, vanilla extract, and flour. Beat until smooth and creamy, about 2-3 minutes.

Preheat oven to 375°F (190°C). Roll out the puff pastry into a rectangle, about 1/8 inch thick. Spread the cream cheese filling over one half.

Sprinkle drained rhubarb over the filling, fold the unfilled half over to create a pocket. Slice into 1-inch strips and twist each strip.

Place on a parchment-lined baking sheet and bake for 20-25 minutes until puffed and golden brown.

Let cool slightly on the baking sheet for about 5 minutes before serving warm.