There’s something about spring that makes nostalgic recipes feel extra special. Maybe it’s the return of farmers markets, the brighter mornings, or the simple joy of baking with seasonal fruit again. Either way, this strawberry rhubarb sharable poptart feels like the perfect spring and summer treat.
Inspired by the poptarts many of us grew up eating, this version has a more homemade, nourishing twist. Sweet strawberries and tart rhubarb cook down into a jammy filling, layered between flaky pastry and topped with a strawberry glaze that tastes just as good as it looks.
Here's what you'll need to make this treat:
Filling:
- 2 cups chopped rhubarb
- 2 cups strawberries
- 1.5 tbsp corn starch
- Honey to taste
- Pinch of salt
Glaze:
- 1 cup powdered sugar
- 3 tablespoons freeze dried strawberry powder
- Pinch of salt
- 3 tbsp milk of choice (scale up or down for thinner or thicker glaze)
Crust:
- 2 sheets gf or regular puff pastry dough
Method:
- In a sauce pan combine rhubarb and strawberries and cook down until soft, mash with a fork to get lumps out
- Add cornstarch to a small bowl with a splash of water to dissolve and make a slurry
- Remove the filling from the heat and stir in the corn starch until thickened
- Add honey and salt and combine and set aside to cool
- On a lined sheet tray, unroll your puff pastry sheet
- Add filling to the center and work your way out towards the edges
- Add the second sheet of puff pastry on top of the first one and crimp together with a fork
- Bake according to instructions, adding a touch more time if needed since the dough is thick
- Remove from the oven and allow to cool - meanwhile make your glaze
- Combine all glaze ingredients in a bowl and whisk well to combine until no lumps remain
- Spread over the cooled poptart and garnish with sprinkles for true poptart vibes
- Slice and enjoy!
