Remember how I mentioned the other day that I made a strawberry and rhubarb pie to take to my friend’s house? Well, I also made some mini poptarts with some of the strawberry rhubarb filling and extra pie dough. Aren’t they cute!?
To make these little treats you will need the following:
Refrigerated Pie Dough
Frozen (or Fresh) Rhubarb
Frozen (or Fresh) Strawberries
To make the filling I used appx. 1/2 cup rhubarb, 1 cup strawberries, and 1/8 cup sugar. I then cooked it over medium low heat for about 30 minutes or so until everything was soft and the filling started to thicken into a jam consistency. Once the filling was done, I unrolled the pie dough and used a small square cookie cutter to cut out the poptart pieces, filled them with the filling, and used an egg wash (one yolk mixed with equal parts water) to stick the two pie pieces together. I then pricked three holes in the top of the poptart with a toothpick, used a fork to seal the edges, and brushed the top of the dough with more egg wash. I baked these little guys in a 400 °F oven until golden brown (can’t remember how long it was but probably around 8 minutes or so). When they cooled I spread on a little powdered sugar mixed with water and sprinkled with pretty sprinkles.
The possibilities are endless with this little tart and they taste much better than store bought ones. Some other combo’s that I think would be good are Nutella/dried fig and a lemon rosemary curd.
For the pie that I mentioned above, I used 2 packages of frozen strawberries and 1 package frozen rhubarb along with about 1 cup of sugar. I cooked the ingredients as I did above and then added some cornstarch mixed with water to thicken the filling. On the top of the pie I added some streusel topping made with flour, brown sugar, oats, and vegan butter. All in equal parts and pulsed in the food processor until crumbly. Then I baked it at 350 F until the pie crust and topping looked done. I let cool for a few hours and then served it with vanilla ice cream. So good!