Gluten Free Rhubarb Strawberry Pop Tart (2024)

5 from 1 vote

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 and Son's Tapioca Starch

pastry

• 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 egg large
• pinch sea salt
• 3-5 tbsp cold water

egg wash

• 1 egg
• 1 tbsp water
• 1 tbsp maple syrup

glaze

• 1 tbsp strawberry-rhubarb compote
• 1 tbsp almond milk
• 1 cup powdered sugar

• Start with the filling and placing all the ingredients into a pot over medium heat. Stir occasionally. Cook for 6-8 minutes, the mixture should thicken and the strawberries and rhubarb should be soft. Use an immersion blender or you could use a potato masher to puree the mixture. I like to leave a few small chunks. Transfer to a bowl and chill until ready to use. *You will have extra left over, reserve this for the glaze as well as future use!

• Make the dough placing all the ingredients (except the water) into a food processor and pulsing until combined. Add 2 tablespoons of cold water and pulse just until the dough starts to come together. Resist the urge to add more water or this will result in a less flaky dough. Pack the dough together into a disc and then place it between two pieces of parchment paper. Roll the dough out until it's roughly 1/8 " in thickness and use a 2" round cookie cutter to cut out as many circles as you can. Repeat until you have used all the dough.

• Place half of the circles onto a baking sheet lined with parchment paper about 1-2 inches apart. Spoon about 1 tablespoon of strawberry-rhubarb filling into the center. Cut 4 small slits into the raiming cutouts and place them over the filling. Use a fork to press the edges together. Whisk together the egg wash and brush it over the pop tarts. Bake the pop tarts for 24-27 minutes and the edges are golden brown at 350 F. Let cool.

• Whisk together the about 1 tablespoon of the remaining strawberry rhubarb filling, almond milk and powdered sugar until smooth and pourable but thick consistency. Add more almond milk if needed.