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


  • 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.


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! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Hiking Photography

Beautiful photos of hiking and other outdoor adventures.

Salt and Serenity

Tales from my kitchen

Just a Smidgen

..a lifestyle blog filled with recipes, photography, poems, and DIY

Young, Broke and Hungry

Recipes to nourish your soul and your wallet.

Thought Catalog

Thought Catalog is a digital youth culture magazine dedicated to your stories and ideas.

While Chasing Kids

Russian mom posts about things that happen in and around her kitchen - Easy and flavorful recipes made in 29 minutes or less, in one pot, or in a crock pot!

Easy and flavorful recipes made in 29 minutes or less, in one pot, or in a crock pot!

The Pancake Princess

Clean eats and bakes with a side of pancakes.

Salt and Serenity

Tales from my kitchen


a girl with a big passion for food

Run Now, Wine Later

...because life is all about balance


life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

Jodi Ambrose's Blog

Proud to be a sass-mouth!


A Blog about Balancing Health with a Constant Desire to Eat Cake

All You Do Is Eat

Professional Eater. Amateur Cook. Sydney Food Blog

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

Simple Provisions

Food does not need to be fancy to be celebrated

Salted Kitchen

For the love of vegetables

The Scrumptious Pumpkin

Easy, Everyday Recipes Made with Healthy, Whole Ingredients


the cooking secrets of a single girl

The Newlywed Chefs

keeping a fresh outlook on life, love, and food

Recipes Happen

- She came, she saw, she couponed, she cooked, and she conquered

Thought Catalog

Thought Catalog is a digital youth culture magazine dedicated to your stories and ideas.

Mama's Gotta Bake

she's bad, she's bold...and she likes sugar

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Emmy Cooks

favorite recipes from a Northwest kitchen

Comfortably Domestic

Real Food. Real Life.

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

The Moonlight Baker

It all started with a midnight brownie...

%d bloggers like this: