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Rhubarb and Lime Pop Tart’s

12 Apr

This might sound weird coming from someone who is aspiring to be a pastry chef, but I don’t like super sugary sweets.  They kind of remind me of cough syrup, which makes me gag. I was going to share with you guys a recipe for turtle bars with macadamia nuts, but after slaving over it for 4 hours, I threw it out. It wasn’t bad, per say, but as soon as I tasted it, I felt like I just consumed five cups of sugar. I literally felt sick to my stomach afterwards.  Whenever I make a recipe, I always half the sugar, but this time, I didn’t. Thankfully, before I made these turtle bars, I made rhubarb jam with lime and ginger. I have been wanting to make pop tarts for awhile now, but I wanted to fill the pie dough with something unique. I think this jam is the perfect solution.  Also, with today being the first day of sun after 44 days of clouds, these pop tarts make me think of summer, which is hopefully right around the corner.

Adapted from here

Ingredients

  • 1 recipe flaky pie dough or store bought
  • 1 egg lightly beaten
  • 1/2 cup of raw sugar
  • 4-1/2 lb. rhubarb, trimmed, stalks halved lengthwise and cut crosswise into 1/2-inch pieces (about 15 cups)
  • 4 cups granulated sugar
  • 1/4 cup fresh lime juice (from 1-1/2 medium limes)
  • 4 (3-inch) strips lime zest (use a vegetable peeler)
  • 1-1/2 Tbs. minced fresh ginger

Jam Directions:

In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and

stir to combine. Cover with plastic wrap and refrigerate overnight, stirring occasionally.

Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside. Pour the juice into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sugar has dissolved and the flavors have melded, about 5 minutes.

Add the rhubarb and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; check frequently to prevent overcooking.

To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly, and then run your finger through it. If the mark stays, the jam is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage.

Pop tart Directions:

Preheat oven to 350 F degrees

Roll out pie dough on a floured surface to 1/8th inch thick and using a toaster pastry cutter or a knife, cut into six inch rectangles. Place rectangles on a lined baking sheet.

Put a tablespoon of jam in the middle and leave a half an inch around so you can seal the pop tarts. Brush egg wash around corners of rectangles and then place a plain pastry piece on top, pressing down gently to seal. Brush tops with more egg wash. Sprinkle raw sugar over the top of the pop tart’s.

Bake for 15 or 25 minutes, until golden.

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2 Responses to “Rhubarb and Lime Pop Tart’s”

  1. Mikaela Cowles April 12, 2011 at 6:21 pm #

    These look amazing. I do like sweet desserts, but there is something wonderful about dialing the sugar back. Restraint makes ingredients shine. I can’t wait to try these.

  2. investment advisor April 14, 2011 at 5:53 pm #

    Great midnight snack! 🙂

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