Rhubarb has been quite the temperamental veggie this Spring. I was hardly seeing it at the farmer’s market or grocery store, so I essentially wrote it off until next year. Friends in the industry told me the lack of organic rhubarb was due to the rainy winter/spring/what season are we even in right now, summer? Then, suddenly, a friend gifts me 5 triumphant stalks of rhubarb. It is officially Spring, just in time for Summer.

Technically a vegetable, I’ve always loved the perky, sour, sweet qualities of rhubarb. Typically, rhubarb is low in sugar (if grown organically outdoors), and full of fiber, Vitamin C & K, minerals, and phytonutrients. If the health of your kidneys is compromised, then I would avoid Rhubarb for its high oxalate content – along with strawberries and whole wheat. For example, if you have a history of kidney stones, then maybe stay away from this recipe. Everyone else, please enjoy the homemade version of these pink treats.

MKN’s version of Rhubarb Strawberry Pop Tarts are vegan(ish), whole wheat, and refined-sugar free. All the yum, without the unnecessary added sugar, preservatives, and dyes. I made the executive kitchen decision to form kitschy little UFO discs, but you can certainly go the traditional square route. These Rhubarb Strawberry Pop Tarts are a total celebration of Spring waving hello to Summer. A nostalgic portal to your childlike, care-free self. I hope this inspires you to make a batch and enjoy with friends.

Rhubarb Strawberry Pop Tarts

Makes about 8-10 Pop Tarts

Pastry Ingredients

·       2 cups whole-wheat pastry flour (King Authur’s Organic*)

·       1 hearty pinch sea salt

·       ¾ cup cold butter (or Vegan Miyokos Cultured Butter*)

·       2-4 Tbsp ice cold water

Filling Ingredients

·       2 cups rhubarb, chopped

·       1 cup frozen strawberries

·       3/4 cup honey

 Strawberry Coconut Glaze (optional)

·       1 cup powdered sugar

·       1-2 tbsp coconut cream**

·       2-3 tbsp dehydrated strawberry powder (extra for topping)***

Instructions

1.     Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

2.     Prepare the filling by placing rhubarb and berries in a small saucepan over medium/low heat. Cook for ~20-30 minutes with a lid on, stirring and smashing occasionally. Add ½ cup honey, adjust more or less to desired sweetness. Filling should be thick, like a hearty jam. Transfer to a bowl to cool**. 

3.     To prepare pastry crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined. The colder the butter, the flakier the pastry.

4.     To save time you can use a food processor to form dough. Slowly add the cold water, one tablespoon at a time. The dough should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet, more water if too dry.

5.     Turn onto a floured surface, form two equal dough balls, then shape into discs. Roll the dough into long rectangles using a rolling pin, < 1/4 in thick. If you are having trouble, you can place parchment or plastic wrap over the disc to roll out.

6.     This is where you can have fun with shapes. Cut into 16-20 equal squares or use lid of large mason jar (~3 ½ inches) to punch equal circles. Transfer each cutout to the baking sheet.

7.     Place about 1 Tbsp of filling onto half of the cutouts, leaving a ~1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares (or discs) stick together. Top the squares with their matching halves and then pinch together with fingers or seal with fork to ensure filling won’t spill out during baking.

8.     Bake for 20-25 minutes or until golden brown. Let cool for a few minutes. Then top with desired glaze. If using coconut glaze, mix ingredients together until smooth and spoon 1-2 tsp over each tart. If opting for a refined-sugar free version, paint each Pop Tart with honey and sprinkle with dehydrated strawberry.

9.     EAT. THEM. UP. AND SHARE WITH FRIENDS.

* View MKN’s Featured Products on GoodEggs. Shop with Megan and receive $25 off your first order.

** You will be left with extra Coconut Cream and Rhubarb Strawberry Jam. Store cream in a glass container in fridge up to 1 week and use in soups or smoothies. Need inspiration for Summer Smoothie Recipes? Sign up for MKN’s Summer Newsletter for the Summer Smoothie Guide, which includes Megan’s famous Kale Coolada Smoothie. Perfect use for that leftover coconut cream.

*** You will ALSO be left with extra dehydrated strawberry powder if you pulse ~1 cup of strawberries. Add to breakfast cereals, oatmeal, granola, top on smoothie, strawberry poppyseed dressing, etc. I made a DIY Summer Strawberry Sugar Lip Scrub using 2 tbsp spoon sugar with1 tsp strawberry powder. Great for exfoliating sun kissed lips. ; )