Strawberry Rhubarb Pop Tarts
Enjoy the delightful tangy-sweet combination of fresh strawberries and rhubarb in these homemade Strawberry Rhubarb Pop Tarts, perfect for any occasion.
Ingredients
Filling
- 1/2 cup rhubarb, frozen or fresh (chopped)
- 1 cup strawberries, frozen or fresh (chopped)
- 1 1/2 tbsp pure maple syrup
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tbsp Edward & Son’s Tapioca Starch
Dough
- 1 1/2 cup gluten-free all-purpose baking flour
- 1/4 cup tapioca flour
- 2 tbsp maple syrup
- 7 tbsp vegan butter (cold)
- 1 large egg for egg wash
- Pinch sea salt
- 3-5 tbsp cold water
Glaze
- 1 tbsp strawberry-rhubarb compote
- 1 tbsp almond milk
- 1 cup powdered sugar
Instructions
Preparation of Filling
- In a pot over medium heat, combine the chopped rhubarb, strawberries, maple syrup, lemon juice, lemon zest, and tapioca starch. Stir occasionally and cook for about 6-8 minutes until the mixture thickens and the fruits soften.
- Use an immersion blender or potato masher to puree, leaving some small chunks for texture. Transfer to a bowl and chill until ready to use. Note: You’ll have extra filling, so reserve it for a glaze or future use!
Making the Dough
- In a food processor, blend the gluten-free all-purpose flour, tapioca flour, maple syrup, cold vegan butter, and a pinch of sea salt until the mixture resembles coarse crumbs.
- Add 2 tablespoons of cold water and pulse until the dough starts to come together. Avoid adding extra water, as it can make the dough less flaky.
- Form the dough into a disc, wrap it in parchment paper, and chill it for at least 30 minutes.
Assembling and Baking
- Once chilled, place the dough between two pieces of parchment paper and roll it out to about 1/8-inch thickness.
- Using a 2-inch round cookie cutter, cut out as many circles as possible. Gather the scraps, roll them out, and repeat until all the dough is used.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place half of the dough circles on the sheet, about 1-2 inches apart.
- Spoon about 1 tablespoon of the strawberry-rhubarb filling into the center of each circle. Take the remaining cutouts, cut four small slits in each, and place them over the filling. Use a fork to crimp the edges together.
- Beat together the egg and water for an egg wash, then brush it over the assembled pop tarts.
- Bake for 24-27 minutes or until the edges are golden brown. Let them cool on a wire rack.
Preparing the Glaze
- Whisk together about 1 tablespoon of the reserved strawberry-rhubarb filling, almond milk, and powdered sugar until smooth and pourable but thick. If necessary, add more almond milk to achieve the desired consistency.
Serving
- Serve the pop tarts warm or at room temperature, garnished with fresh strawberries or mint leaves, and drizzle the glaze over them just before serving.
Notes
Store pop tarts in an airtight container in the refrigerator for up to 3-5 days. You can freeze them for up to 2 months; just wrap each in plastic wrap and place them in a freezer-safe bag.