Homemade Strawberry Pop Tarts Recipe: Your 90s Breakfast Upgraded

Ingredients

• 12 ounces chopped fresh rhubarb (340 g; about 2 2/3 cups), from 4 large stalks
• 6 ounces granulated sugar (170 g; about 3/4 cup plus 1 1/2 tablespoons)
• 1 teaspoon vanilla paste (see notes)
• 1/2 teaspoon grated orange zest from 1 medium orange
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 3/4 ounces (21 g) freeze-dried strawberries, finely ground (about 1/4 cup), see notes
• 9 ounces all-purpose flour (255 g; 2 cups)
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 7 ounces cold unsalted butter (198 g; 14 tablespoons), cubed
• 5 1/4 ounces light corn syrup (149 g; 7 tablespoons)
• 1 large egg white (see notes)
• 6 ounces powdered sugar (170 g; 1 1/2 cups), plus more as needed
• 2 teaspoons (10 g) fresh lemon juice, from 1 small lemon
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon vanilla extract
• 1 drop pink gel food coloring (optional)
• Freeze-dried strawberries (see notes)

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