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Strawberry Rhubarb Pop-Tarts

If you hear the word “rhubarb” and automatically think of “pie”, you’re not alone. It’s #NationalStrawberryRhubarbDay, and we’re celebrating with Strawberry Rhubarb filled Pop Tarts.

Pop tarts are a snack that brings back childhood memories, and that is exactly why we recreated the classic pop-tart with a healthier twist. With fresh strawberries, sweet maple syrup, and tart rhubarb, these vegan tarts are better than the real deal!

Let’s talk about the Benefits of Rhubarb!
Rhubarb holds some serious nutritional benefits. It contains phenolic acid, which supports healthy skin and protects your body from free radical damage. It is filled with vitamin K, an essential vitamin for bone metabolism, nervous system, and helps blood to clot. Rhubarb also contains vitamin C, fiber, calcium, potassium, and magnesium. It’s only in season for a short period of time, so make sure you benefit from this nutritious vegetable.
  • 4 cups rhubarb, sliced in 1/4” pieces
  • 2 cups strawberries, sliced
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds
  • Pinch salt
  1. Place rhubarb and strawberries in a small pot over medium heat.  
  2. Cook for 7 minutes until the fruit starts to break down. 
  3. Continue to cook adding in maple syrup and salt.  
  4. Mash with a potato masher or with a fork.  Remove from heat.
  5. Stir in chia seeds and allow for it to cool.  
  6. Transfer to a jar with a lid and place in the fridge while you prepare the pastry.
  1. Preheat oven to 375F
  2. For the pop-tarts, roll out your favourite pie dough into a large rectangular shape. Use a pizza cutter to cut your shapes. You should be able to get 8 rectangles out of your ball of dough.
  3. Spread around 1.5 Tbsp of jam on half the rectangles, leaving space around the edges without jam so you'll be able to seal them.
  4. Top with another rectangular dough and press down the edges with a fork to seal them.
  5. Line up finished pop tarts on a parchment paper lined baking sheet poke a few holes in the tops of each pop tart with a fork.
  6. Bake for 30-35 minutes, until golden.
  7. Wait for the pop tarts to cool completely before glazing.
When you are ready to glaze, sift powdered sugar and pink pitaya powder into a bowl.   Add 2 tbsp of milk whisking to combine.  If glaze is too thick, add 1 more tbsp of milk. Drizzle glaze on top of pop-tarts and sprinkle top with matcha chips.