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Rhubarb-and-ginger Pop-tarts
Rhubarb-and-ginger Pop-tarts

Rhubarb-and-ginger Pop-tarts

Preparation 20 minutes
Cooking time 20 minutes
Servings 8


  • 125 ml (1/2 cup) rhubarb jam
  • 10 ml (2 tsp) fresh ginger, grated
  • 454 g (1 lb) homemade or store-bought pie pastry
  • 1 egg yolk, beaten and mixed with 30 ml (2 tbsp) water 
  • 60 ml (1/4 cup) sugar


  1. In a bowl, combine the jam and ginger.
  2. Set aside.
  3. Preheat the oven to 200°C (400°F).
  4. On a floured surface, roll out the pastry dough into a 60-cm x 25.5-cm (24-in x 10-in) rectangle.
  5. Cut the dough into 16 rectangles measuring 13 cm x 8 cm (5 in x 3 in).
  6. Evenly space 8 rectangles on a baking sheet lined with parchment paper.
  7. Brush with the egg yolk.
  8. Place about 15 ml (1 tbsp) of the jam mixture in the centre of each rectangle.
  9. Cover with another rectangle, pulling slightly with your hands.
  10. Seal the edges with a fork, brush with egg-yolk mixture and sprinkle with sugar.
  11. Bake in the centre oven for 20 to 25 minutes or until golden brown.
  12. Let cool at least 10 minutes before serving.
Availability in stores