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A Pop Tart That Will Make You Fall In Love With Rhubarb.

A Pop Tart That Will Make You Fall In Love With Rhubarb.

It's that time of year again when we can fall in love. There is something about the spring that brings a particular inspiration to everything in our lives. It's a time of newness, hope and most importantly rhubarb. Yes, rhubarb. Some of us might not be familiar with the vegetable. It can be described as tart, red celery. It only pops out this time of year, and it makes a damn fine filling or topping to just about anything. Yes, anything.

When I was a kid when spring rolled around, my mom would bake a strawberry rhubarb pie. It was some damn fine pie. Perfect in it's sweet and tart flavor it made every taste bud light up. That pie made it amazing to be a kid. The only thing that would have made spring better as a kid was if my mom would have bought us pop tarts. She never bought us pop tarts, ever. 

Years later, I still dream of rhubarb and pop tarts. Today, I have brought the two together for a delightful, flaky nostalgic bit of heaven. I hope you enjoy these little delights. They made me feel like a kid again, and after making these, I hope you do too.

Rhubarb Pop Tarts

  • 4 cups fresh rhubarb cut into 1/4 inch thick pieces 
  • 1 cup frozen organic strawberries
  • 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • 1 (11 ounce) package refrigerated pie crust
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoons vanilla extract
  • 1 tablespoons fresh lemon juice
  • sprinkles

Step 1: In a medium skillet set over medium heat, add the rhubarb, strawberries, butter, granulated sugar, light brown sugar, cornstarch and lemon juice to the pan. Combine, cook and stir until the rhubarb is soft. Turn off the burner and set the pan to the side. Let the rhubarb mixture cool.

Step 2: Preheat the oven to 425 degrees. On a lightly floured surface, unroll the pie crust. Using a rolling pin, roll out the pie crust to 1/8 inch thick. Square the edges and cut each crust into 8 equal-sized rectangles. Place approximately 2 tablespoons rhubarb on 4 of the rectangles. Spread the rhubarb out to within 1/4 inch of the edge of the pastry rectangle. Top each with another pastry rectangle. Use a fork to crimp the rectangles together and seal the jam inside. 

Step 3: Place the pastry on a parchment paper-lined baking sheet and bake the pastry for 10- 12 minutes or until the edges are golden brown. Remove from oven and let cool.

Step 4: In a Medium bowl, combine the confectioners' sugar, milk, vanilla extract and lemon juice until smooth. Spread approximately 2 tablespoons glaze on top of each pastry and decorate with sprinkles.

Enjoy the rhubarb and the nostalgia.

See you tomorrow kiddos!

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