Strawberry Rhubarb Pop Tarts: A Cozy Treat for All Seasons
There’s something undeniably comforting about a warm pastry filled with tart fruit and kissed by maple syrup. As a child, I would run into the kitchen where the sweet, fruity aroma of strawberry rhubarb simmering on the stove filled the air. Those memories of creating kitchen magic with my family are forever etched in my heart. Today, I’m excited to share with you a delightful recipe for Strawberry Rhubarb Pop Tarts—golden, flaky pockets of joy that just invite you to take a bite. Whether you’re enjoying them at a leisurely breakfast or as an afternoon treat, these pop tarts will warm your soul and bring a delightful smile to your face. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Family-Friendly: Everyone loves a pop tart! This recipe is perfect for family gatherings or cozy brunches.
- Versatile: You can easily swap in your favorite seasonal fruits for a personalized twist on this classic treat.
- Gluten-Free Option: Made with gluten-free all-purpose flour, these pop tarts are great for those with dietary restrictions.
- Simple Instructions: This step-by-step guide will make baking your own pop tarts a breeze, even for beginners.
- Deliciously Indulgent: With a luscious strawberry rhubarb filling and a sweet glaze, these pop tarts are utterly irresistible!
What You’ll Need
To whip up these cozy Strawberry Rhubarb Pop Tarts, gather the following ingredients:
- 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 and Son’s Tapioca Starch
- 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
- Pinch sea salt
- 3-5 tbsp cold water
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1 tbsp maple syrup (for glaze)
- 1 tbsp strawberry-rhubarb compote (for glaze)
- 1 tbsp almond milk (for glaze)
- 1 cup powdered sugar (for glaze)
Let’s Make It Together
Now that we have everything ready, let’s dive into creating these tantalizing pop tarts! Follow these simple steps:
Prepare the Filling: Start by placing all the filling ingredients (rhubarb, strawberries, maple syrup, lemon juice, lemon zest, and tapioca starch) into a pot over medium heat. Stir occasionally, and cook for about 6-8 minutes until the mixture thickens and the fruits soften. Once done, feel free to use an immersion blender or a potato masher for a quick puree. I like to leave a few small chunks for texture! Transfer to a bowl and chill until ready to use. (You’ll have some extra filling that’s perfect for the glaze or future treats!)
Make the Dough: In a food processor, combine the gluten-free all-purpose flour, tapioca flour, maple syrup, and a pinch of sea salt. Pulse until well combined. Add the cold vegan butter and pulse again until the mixture resembles coarse crumbs. Next, add 2 tablespoons of cold water and pulse just until the dough begins to come together. Resist the urge to add more water, or your pop tarts may turn out less flaky! Gather the dough into a disc, wrap it in parchment paper, and roll it out until it’s about 1/8" thick.
Cut the Dough: Using a 2-inch round cookie cutter, cut out circles from the rolled dough. Repeat until you’ve used all the dough. You’ll need pairs of circles for each pop tart, so keep that in mind!
Assemble the Pop Tarts: Place half of the dough circles onto a baking sheet lined with parchment paper, spaced 1-2 inches apart. Spoon about 1 tablespoon of the cooled strawberry-rhubarb filling into the center of each circle. Take the remaining cutouts, cut 4 small slits into each one, and place them over the filling. Use a fork to press the edges together to seal.
Make the Egg Wash: In a small bowl, whisk together one egg with a tablespoon of water. Gently brush the egg wash over the tops of the assembled pop tarts for a lovely golden finish.
Bake to Perfection: Bake in a preheated oven at 350°F for 24-27 minutes, or until the edges are golden brown. Let the pop tarts cool on a wire rack.
Create the Glaze: In a small bowl, whisk together about 1 tablespoon of the reserved strawberry rhubarb filling, almond milk, and powdered sugar until smooth but thick enough for drizzling. If it’s too thick, add a little more almond milk.
Drizzle with Love: Once the pop tarts have cooled, drizzle the sweet glaze over them and let it set before serving.
Delicious Variations to Try
- Berry Bliss: Replace the rhubarb with blueberries or raspberries for a luscious berry explosion.
- Cinnamon Delight: Add a sprinkling of cinnamon to the filling for a warm, spicy flavor that pairs beautifully with the fruit.
- Chocolate Drizzle: For an indulgent twist, melt some dairy-free chocolate and drizzle it over the pop tarts instead of the glaze.
- Nutty Crunch: Incorporate chopped nuts, like almonds or pecans, into the filling for added texture and flavor.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prepare the filling a day in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble and bake your pop tarts.
- Freeze for Later: Unbaked pop tarts can be frozen! Just assemble them, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.
- Creative Shapes: Feel free to use cookie cutters in fun shapes for special occasions—hearts for Valentine’s Day, stars for the holidays, or even fun letters for birthdays!
- Storage: Store leftover pop tarts in an airtight container at room temperature for up to 3 days. They also can be reheated in the oven for a few minutes to regain their flaky goodness.
Nutrition Information per Serving
- Serving Size: 1 pop tart
- Calories: 220
- Carbohydrates: 30g
- Sugar: 8g
- Fat: 10g
- Protein: 3g
- Sodium: 90mg
Reader FAQs about Strawberry Rhubarb Pop Tarts
Can I make this ahead?
Absolutely! Prepare the filling in advance and refrigerate, or assemble the pop tarts and freeze them until you’re ready to bake.
Can I use different ingredients?
Yes! Feel free to swap in other berries or fruits based on your preference or seasonal availability.
How do I store leftovers?
Store any uneaten pop tarts in an airtight container at room temperature for up to 3 days.
How long does it last?
These pop tarts are best enjoyed fresh, but they can be kept for a few days. Just reheat them slightly in the oven for the best texture.
Wrapping It Up
These Strawberry Rhubarb Pop Tarts are truly special—each bite encompasses a burst of flavor that’s both nostalgic and comforting. The flaky, buttery crust wraps around a sweet and tangy filling that dances on your palate. Whether you’re sharing them with loved ones or enjoying them solo with a cozy cup of tea, these pop tarts are sure to enhance your day. Save this Strawberry Rhubarb Pop Tarts recipe to your baking board so it’s ready when you need a cozy treat! Happy baking!
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Strawberry Rhubarb Pop Tarts
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful homemade pop tarts filled with a sweet and tangy strawberry rhubarb filling, perfect for any occasion.
Ingredients
- 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 Tapioca Starch
- 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
- Pinch sea salt
- 3–5 tbsp cold water
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1 tbsp maple syrup (for glaze)
- 1 tbsp strawberry-rhubarb compote (for glaze)
- 1 tbsp almond milk (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Prepare the Filling: Place all the filling ingredients in a pot over medium heat. Stir occasionally and cook for about 6-8 minutes until thickened.
- Make the Dough: In a food processor, combine the gluten-free flour, tapioca flour, maple syrup, and sea salt. Pulse in the vegan butter until coarse crumbs form.
- Add cold water and pulse until dough begins to come together, then gather and roll out to 1/8″ thick.
- Cut the Dough: Using a 2-inch cookie cutter, cut out circles, making pairs for each pop tart.
- Assemble the Pop Tarts: Place half the circles on a parchment-lined baking sheet, fill with 1 tablespoon of filling, and top with remaining circles. Seal edges with a fork.
- Make the Egg Wash: Whisk together egg and water, then brush over the tops of the pop tarts.
- Bake to Perfection: Bake in a preheated oven at 350°F for 24-27 minutes, until golden brown.
- Create the Glaze: Whisk together strawberry rhubarb filling, almond milk, and powdered sugar until smooth.
- Drizzle with Love: Drizzle the glaze over cooled pop tarts and let set before serving.
Notes
Store leftovers in an airtight container for up to 3 days. For best texture, reheat in the oven.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 220
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
