Rhubarb Pop Tarts

Rhubarb & Strawberry Pop Tarts

Ingredients:

• 1 ¼ cups all-purpose flour
• 1 ½ tbsp granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cut into small pieces
• 3-5 tbsp ice water
• 1 cup rhubarb, chopped
• 1 cup strawberries, chopped
• 1 tbsp cornstarch
• 3 tbsp granulated sugar
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. In a large bowl, mix together the flour, sugar, and salt. Add the cold butter pieces and mix until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a separate bowl, combine the rhubarb, strawberries, cornstarch, and sugar. Set aside.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Roll out the dough on a floured surface and cut into rectangles. Place half of the rectangles on the prepared baking sheet.
6. Divide the fruit mixture among the rectangles on the baking sheet. Brush the edges with the beaten egg and place the remaining rectangles on top. Press the edges to seal.
7. Brush the tops of the pop tarts with the remaining egg wash and sprinkle with coarse sugar.
8. Bake for 20-25 minutes, or until golden brown. Let cool before serving.

source = www.mindfood.com