Personally, I’ve never seen the appeal in Pop-Tarts. They were SO popular when I was kid and even then, despite the ‘fun factor’, I found the pastry to be so dry and the filling so skimpy. And the chocolate flavour? They did not taste like chocolate. At all.
Now a toaster-strudel. That was a processed food I could get behind. Flaky layered pastry, a generous warm and jammy filling and a little pouch of creamy icing to drizzle over the freshly popped strudel. Man, those were the days.
Oh, you didn’t know I was obsessed with rhubarb? I am. I love it. I love it so much. Here are some past How to Eat faves to prove it.
Rhubarb Muffins Using frozen puff pastry sheets for this recipe makes it so easy and simple, and a perfect recipe to try with kids. Have them roll out the dough, brush on the egg wash, spoon in the filling and crimp the edges. Kids can easily mix the icing ingredients, too. Just don’t forget to let them lick the beaters. If you’re a ‘cool’ parent that is.
You can replace the strawberry rhubarb filling with any sort of filling you prefer, too. You could make a similar filing using a variety of frozen berries, which would cut down on prep time even further. Replace the prepped strawberries and rhubarb with an equal amount of frozen blueberries, sliced strawberries, cherries, or a mix. Since rhubarb is incredibly tart, you may need slightly less sugar if you’re using an alternative. Also, there is such a thing as canned pie filling, and as we always say, ain’t no shame in the half-homemade game…so go for it.
I do recommend making the cream cheese icing from scratch if you can. It’s incredibly simple and approximately 800 times better that store-bought.