Strawberry Rhubarb Pop Tarts Recipe: Gluten-Free & Dairy-Free Delight

Craving a nostalgic treat with a modern, healthy twist? These Strawberry Rhubarb Pop Tarts are the perfect balance of sweet and tangy with a flaky, gluten-free crust. Whether you’re gluten-free, dairy-free, or just love homemade goodies, this recipe will be your new favorite. With a fresh strawberry-rhubarb filling and a delicious glaze, these pop tarts are irresistibly good! Let’s dive into everything you need to know to make these delicious treats at home.

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Why Strawberry Rhubarb Pop Tarts Are the Ultimate Treat

Pop tarts have been a staple in American households for decades, but this homemade version takes the classic up a notch. Here’s why you’ll love them:

1. Healthier Ingredients: Made gluten-free and dairy-free, they cater to those with dietary restrictions.
2. Homemade Filling: Fresh strawberries and rhubarb create a naturally sweet and tangy filling, free of artificial flavors.
3. Flaky Pastry: The gluten-free dough is buttery, flaky, and perfect for encasing the fruity filling.
4. Versatile: Enjoy them as a quick breakfast, snack, or dessert.

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How to Make Gluten-Free Strawberry Rhubarb Pop Tarts

This recipe is easier than you think and uses simple, wholesome ingredients. Here’s a step-by-step guide to creating your own pop tarts at home.

Ingredients

For the 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 tapioca starch

For the Pastry:

• 1 1/2 cups gluten-free all-purpose baking flour
• 1/4 cup tapioca flour
• 2 tbsp maple syrup
• 7 tbsp vegan butter (cold)
• 1 large egg
• Pinch of sea salt
• 3–5 tbsp cold water

For the Egg Wash:

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

For the Glaze:

• 1 tbsp strawberry-rhubarb compote (reserved from the filling)
• 1 tbsp almond milk
• 1 cup powdered sugar

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Step-by-Step Instructions

1. Prepare the Strawberry Rhubarb Filling

1. Place the chopped rhubarb, strawberries, maple syrup, lemon juice, and lemon zest into a medium pot over medium heat.
2. Cook for 6–8 minutes, stirring occasionally, until the mixture thickens and the fruit softens.
3. Stir in the tapioca starch and cook for an additional minute.
4. Remove from heat and mash with an immersion blender or potato masher, leaving small chunks for texture.
5. Transfer the filling to a bowl and chill until ready to use. Save some for the glaze!

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2. Make the Dough

1. In a food processor, combine gluten-free all-purpose flour, tapioca flour, maple syrup, vegan butter, egg, and sea salt.
2. Pulse until the mixture resembles coarse crumbs. Add 2 tablespoons of cold water and pulse until the dough just comes together. Avoid adding too much water to maintain a flaky texture.
3. Form the dough into a disc, wrap in parchment paper, and refrigerate for 20 minutes.

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3. Roll Out and Cut the Dough

1. Roll the chilled dough between two sheets of parchment paper until it’s about 1/8 inch thick.
2. Use a 2-inch round cookie cutter to cut out circles. Re-roll the scraps and repeat until all dough is used.

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4. Assemble the Pop Tarts

1. Place half of the circles on a parchment-lined baking sheet, spaced 1–2 inches apart.
2. Spoon 1 tablespoon of strawberry-rhubarb filling onto the center of each circle.
3. Cut small slits into the remaining dough circles to allow steam to escape, then place them over the filling.
4. Use a fork to press and seal the edges.

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5. Apply the Egg Wash

1. In a small bowl, whisk together the egg, water, and maple syrup.
2. Brush the tops of the pop tarts with the egg wash for a golden finish.

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6. Bake

1. Preheat your oven to 350°F (175°C).
2. Bake the pop tarts for 24–27 minutes or until the edges are golden brown.
3. Let them cool completely before glazing.

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7. Prepare the Glaze

1. In a bowl, whisk together 1 tablespoon of reserved strawberry-rhubarb compote, almond milk, and powdered sugar.
2. Adjust the consistency with more almond milk if needed.
3. Drizzle the glaze over the cooled pop tarts.

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Pro Tips for Perfect Strawberry Rhubarb Pop Tarts

1. Chill the Dough: Cold dough is easier to work with and ensures a flaky crust.
2. Don’t Overfill: Adding too much filling can cause it to spill out during baking.
3. Customize Your Shape: Use any cookie cutter shape you like for a fun twist.
4. Storage: Store in an airtight container for up to 3 days or freeze for longer storage.

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Why You’ll Love These Pop Tarts

• Diet-Friendly: Perfect for gluten-free and dairy-free diets.
• Bursting with Flavor: The combination of sweet strawberries and tangy rhubarb is irresistible.
• Homemade & Nostalgic: They’re better than store-bought pop tarts and filled with love!

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Serving Suggestions

• For Breakfast: Pair with a hot cup of coffee or tea.
• As a Dessert: Warm them slightly and serve with a scoop of vegan vanilla ice cream.
• For Snacking: Pack them for on-the-go fuel or a sweet afternoon treat.

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Frequently Asked Questions

1. Can I use only strawberries or rhubarb for the filling?
Yes, but the combination of sweet strawberries and tart rhubarb creates a perfect balance of flavors.

2. Can I make these ahead of time?
Absolutely! You can prepare the dough and filling in advance, then assemble and bake when ready.

3. What can I use instead of tapioca starch?
Cornstarch or arrowroot powder are great substitutes.

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Final Thoughts: Make These Strawberry Rhubarb Pop Tarts Today!

There’s nothing quite like a homemade pop tart, and these Strawberry Rhubarb Pop Tarts are a step above the rest. With their flaky gluten-free crust, fruity filling, and sweet glaze, they’re sure to become a favorite in your household. Whether you’re treating yourself or sharing with loved ones, these pop tarts will leave everyone coming back for more.

Bake a batch today and experience the perfect combination of nostalgia and fresh flavors. You’ll never go back to store-bought pop tarts again!