Vegan Strawberry Rhubarb Pop-Tarts
Try this Vegan Strawberry Rhubarb Pop-Tarts recipe
Try this Vegan Strawberry Rhubarb Pop-Tarts recipe
- 1 cup powdered sugar
- 1/4 tsp sea salt
- 1/2 cup strawberries chopped
- 1 cup rhubarb stems removed chopped
- optional: 1/4 cup orange juice
- 2 tbsp raw sugar or maple syrup (or honey if not vegan)
- 2 cups flour + more for rolling (i used 1 cup whole-wheat
- 2/3 cup cold vegan butter (such as earth balance) + more f
- 1/2 tbsp melted vegan butter
- 2-3 tsp pomegranate juice (or other similar juice)
- Carbohydrate 4.53180000475911 g
- Cholesterol 0 mg
- Fat 0.0348750000047782 g
- Fiber 0.2075 g
- Protein 0.0695125 g
- Saturated Fat 0.00230625000095564 g
- Serving Size 1 1 Serving (14g)
- Sodium 54.6446875000478 mg
- Sugar 4.32430000475911 g
- Trans Fat 0.00895124999990444 g
- Calories 18 calories
Step-by-step
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Prepare the compote by placing rhubarb, strawberries, raw sugar, and orange juice in a small saucepan over medium heat. Cover and cook for 10 minutes, stirring occasionally and smashing down with a spoon to muddle the fruit together. If it bubbles too much, turn down to low heat. Transfer to a bowl to cool.
- In a large bowl, mix flour and salt, then cut in butter with a fork or pastry cutter until well combined.
- Drizzle ice cold water over the mixture in 1 Tablespoon amounts and mix with a wooden spoon until it starts to form a dough. It usually takes about 2-3 Tbsp, but you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to handle. Add more flour if it gets too wet.
- Turn onto a floured surface, gently shape into a disc, and then use a floured rolling pin to roll into a large rectangle. Place a sheet of plastic wrap over the dough while rolling to reduce cracking.
- Cut into 16 equal squares and carefully transfer to a baking sheet.
- Place about 1 Tbsp of the fruit filling onto 8 of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to run water around the edges so the two squares stick together.
- Top the squares with their matching halves and then seal lightly with a fork.
- Poke a few holes in the top of each pop tart, brush with a bit of melted vegan butter, sprinkle with raw sugar (optional), and bake for 20-25 minutes or until golden brown.
- Let cool and then top with glaze if desired. To prepare glaze, simply whisk together melted vegan butter, powdered sugar and add juice 1 teaspoon at a time until desired consistency is reached.
- Store leftovers in a covered container at room temp for up to a few days.
My Unexpectedly Delicious Vegan Pop-Tart Adventure
As a busy working mom, time in the kitchen is a precious commodity. I'm always on the lookout for recipes that are both delicious and quick, ideally something I can whip up on a weekend and enjoy throughout the week. So, when I stumbled upon this vegan strawberry rhubarb pop-tart recipe, I was intrigued. I've always loved pop-tarts, that nostalgic blast from the past, but the processed ingredients and lack of fresh fruit always left me wanting more. This recipe promised a healthier, homemade alternative, packed with fresh, vibrant flavors and completely free of animal products – perfect for my family's growing interest in vegan options.
The initial steps were surprisingly straightforward. The compote, a delightful mix of strawberries and rhubarb simmered with a touch of orange juice and raw sugar, came together effortlessly. I loved the process of muddling the fruit; it felt strangely therapeutic. The pastry dough, though requiring a bit of finesse to get the right consistency (don't worry, the recipe guides you perfectly!), was a breeze to roll out. Using plastic wrap, as the recipe suggested, was a game-changer – it really prevented cracking and made the whole process much less stressful.
Baking the pop-tarts was the most rewarding part. The aroma that filled my kitchen as they baked was absolutely intoxicating – sweet, fruity, and subtly spiced. Watching them turn golden brown in the oven was almost mesmerizing. And the taste? Oh, the taste! The contrast between the sweet, slightly tart filling and the buttery, flaky crust was simply divine. My kids devoured them, and even my husband, a self-proclaimed pop-tart purist, admitted they were better than anything he'd ever bought from the store.
Beyond the taste, this recipe was a winner for its versatility. I experimented with different juices – pomegranate one time, cranberry another – and each yielded a unique and exciting flavor profile. I also tried adding a sprinkle of cinnamon to the dough, which gave it a lovely warm spice note. The glaze, while optional, added a delightful extra layer of sweetness. I even experimented with different types of flour – a blend of whole wheat and all-purpose created a slightly nuttier, more textured crust that was equally delicious.
This vegan strawberry rhubarb pop-tart recipe has become a staple in our home. It's a perfect weekend project, offering a fun activity for the kids and the ultimate reward of delicious, homemade treats. The recipe is adaptable, easily customizable to your liking, and provides a healthier, fresher alternative to store-bought pop-tarts. It's a testament to the fact that healthy and delicious can absolutely go hand-in-hand. More than that, it's a cherished memory maker in the kitchen, a perfect opportunity to bond with family while creating something special together.
So, if you’re looking for a fun, delicious, and surprisingly easy recipe that's perfect for weekends, or any time you need a little bit of sweetness and joy in your life, look no further. This vegan strawberry rhubarb pop-tart recipe is a game-changer. Give it a try – you won't be disappointed.
Beyond simply a recipe, it's a culinary adventure that opens up a world of possibilities. Feel free to experiment with different fruits, spices, and glazes – the options are endless! It’s more than just baking; it’s a journey of discovery, creativity, and the pure, simple pleasure of creating something delicious from scratch. Let your imagination run wild, and enjoy the process!
