Pop Tarts!

While there is still some rhubarb left, I present you pop tarts filled with a rhubarb/strawberry compote.
Ofcourse you can replace this with any compote you like. Let me know if you gave this one a try!




Ingredients:

compote:
2 cups rhubarb, cut into pieces
2 cups strawberries, cut into pieces
1/4 cup granulated sugar
1/2 cup grapefruit juice
3/4 tsp almond extract
1/2 tsp vanilla extract
1 tbsp cornstarch

Pop tarts:
2 cups all purpose flour
1/4 tsp salt
2/3 cup cold vegan butter





Method:

Compote
Place all the ingredients in a saucepan over medium heat. Let cook for at least 10 minutes, or until soft.
Stir and smash down with a spoon to muddle the fruit regularly. Transfer to a bowl to cool.





Pop tarts
Preheat the oven to 180°.
Mix flour and salt in a large bowl, cut in butter with a fork until well combined. Drizzle ice cold water over the mixture and mix with a wooden spoon until it forms a dough. Your dough must me moist enough to form into a ball.
Place your ball on a floured surface and shape it into a disc. Use a floured rolling pin to roll into a large rectangle.
Cut into equal squares and transfer them carefully onto a baking sheet. If you reuse your scraps you should get at least 10 squares out of your dough.
Place about 1 tbsp of compote on half of your squares, leaving room on the sides to seal the edges. Use your finger to run water around the edges so the both halfs stick together.
Poke a few holes in the top of each pop tart. Bake them for 20 - 25 minutes until golden brown.
Let cool and finish of with some powdered sugar.





Leftover compote can be used to make this lovely treat!

Enjoy!!