top of page

Homemade Strawberry Rhubarb Pop Tarts

A healthy version of a classic dessert, these homemade strawberry Rhubarb Pop Tarts will become a quick to prepare favorite in your repertoire. The strawberries add a nice bit of sweetness to the otherwise tangy rhubarb. If you want to speed up this recipe's preparation, make the jam the day before. It will stay fresh for up to 10 days in the fridge. If you're really short on time, feel free to use pre-made jam of any variety instead of making your own. Enjoy!

Homemade Strawberry Rhubarb Pop Tarts
Download PDF • 517KB

Makes 6 Servings

Preparation Time: 15 minutes

Cook Time: 30 minutes


*1/2 cup of rhubarb, diced

*1/2 cup of strawberries, diced

*1/4 cup sugar

*1 tablespoon fresh lemon juice

*2 pre-made pie crusts

*1 tablespoon cornstarch

*1 egg

*1 tablespoon water

*1 tablespoon heavy cream

*1 cup powdered sugar

*1 tablespoon jam mixture



*Combine the rhubarb, strawberries, sugar, and lemon juice in a pan over medium heat.

*Cook for around 10 minutes until the mixture is bubbling.

*Set to the side and let cool.

*Preheat oven to 400F.

*Line a baking sheet with parchment paper or a reusable silicon mat.

*Mix 3/4 cup cup of jam mixture with cornstarch in a small bowl.

*In another small bowl whisk together the egg and a tablespoon of water.

*Flour a work surface and lay out the 2 pie crusts, use a rolling pin to flatten the crusts to 11 inches wide and cut all of the rounded edges off to create two 9 inch squares. Cut 3 equally sized rectangles out of each of these squares to make 6 total.

*Spoon 2 tablespoons of the jam onto one end of the rectangle, a thumb width from the edges.

*Use the egg wash as a "glue" to wet the edges in a rectangular shape around the jam, then fold the non-jam side down and press into place.

*Use a fork to crimp around the edges on all sides of the tart.

*Repeat this process with each rectangular strip of pie crust to create 5 more pop tarts.

*Bake for around 15 minutes until golden brown.

*While pop tarts cool put together the frosting by whisking together powder sugar, heavy cream, and 1 tablespoon of jam.

*Drizzle over each tart and top with sprinkles.



bottom of page