Sourdough Discard Strawberry-Rhubarb Pop-Tarts

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Absolutely! Here’s a long-form, beautifully detailed recipe for Sourdough Discard Strawberry-Rhubarb Pop-Tarts, complete with history, formation, lovers of the dish, methodical instructions, and a heartfelt conclusion.

Sourdough Discard Strawberry-Rhubarb Pop-Tarts

A Sweet Symphony of Tradition, Sustainability, and Love

Introduction

Sourdough discard—the portion of starter you remove before feeding—is often seen as a kitchen waste. But in the hands of a thoughtful baker, it becomes a golden opportunity. These Strawberry-Rhubarb Pop-Tarts are not just a delicious breakfast or dessert—they are an ode to tradition, sustainability, and comfort. With tender, flaky pastry made from sourdough discard and a tangy-sweet fruit filling, these pop-tarts are a nostalgic, elevated twist on the store-bought classic.

This recipe honors the homesteading roots of sourdough baking while embracing seasonal produce and plant-based ingredients. Whether you’re a sourdough lover or just looking to impress your brunch guests, this recipe delivers both heart and flavor.

History & Formation

Pop-Tarts, introduced in the 1960s by Kellogg’s, became a breakfast staple in American households—convenient, sweet, and wildly popular among children. Meanwhile, sourdough dates back over 5,000 years, with its roots in ancient Egypt. In modern baking, sourdough discard has become a creative ingredient in its own right.

This recipe marries the two worlds: the convenience and playfulness of pop-tarts, and the artisanal tradition of sourdough baking. The result? A treat that feels both familiar and exciting, humble and sophisticated.

Ingredients

For the Pastry Dough

  • 1 cup unfed sourdough discard
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¾ cup vegan butter (or cold coconut oil), cut into cubes
  • 2 to 4 tablespoons cold water

For the Strawberry-Rhubarb Filling

  • 1 cup fresh strawberries, chopped
  • ¾ cup rhubarb, chopped (fresh or frozen)
  • ¼ cup maple syrup or sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract

For the Rhubarb Glaze

  • ½ cup powdered sugar
  • 1 tablespoon rhubarb purée (reserved from filling)
  • 1–2 teaspoons almond or oat milk
  • Optional: a drop of natural food coloring or beet powder

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Saucepan
  • Rolling pin
  • Knife or pizza cutter
  • Baking sheet
  • Parchment paper
  • Whisk

Instructions & Method

Step 1: Make the Pastry Dough

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Cut in the vegan butter using a pastry cutter or fork until the texture is crumbly with small butter bits.
  3. Add the sourdough discard and stir gently.
  4. Drizzle in cold water 1 tablespoon at a time, mixing until the dough just holds together.
  5. Divide the dough into 2 equal discs. Wrap in plastic or parchment and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Step 2: Prepare the Filling

  1. In a medium saucepan, combine chopped strawberries, rhubarb, maple syrup, and lemon juice.
  2. Simmer over medium heat for 8–10 minutes, stirring often, until the fruit is soft and mixture has thickened.
  3. Add cornstarch and vanilla. Cook for 1 additional minute, stirring constantly.
  4. Set aside to cool completely. Reserve 1 tablespoon of purée for the glaze.

Step 3: Assemble the Pop-Tarts

  1. Preheat your oven to 375°F (190°C).
  2. On a floured surface, roll out one disc of dough into a thin rectangle (about 1/8-inch thick).
  3. Cut into even 3×4-inch rectangles using a knife or pizza cutter.
  4. Place half of the rectangles on a parchment-lined baking sheet.
  5. Spoon 1–2 tablespoons of cooled filling into the center of each.
  6. Cover with the remaining dough rectangles. Use a fork to press the edges and seal.
  7. Poke 2–3 small holes in the top of each with a fork or toothpick to allow steam to escape.

Step 4: Bake

  1. Bake for 22–25 minutes, or until the edges are golden brown.
  2. Transfer to a wire rack and allow to cool completely.

Step 5: Make the Glaze

  1. In a small bowl, whisk together powdered sugar, reserved rhubarb purée, and milk.
  2. Adjust consistency by adding more sugar or milk as needed.
  3. For extra flair, mix in a drop of beet powder or natural pink coloring.
  4. Drizzle or spread over cooled pop-tarts. Allow to set for 10–15 minutes.

Who Loves This Recipe?

This recipe is cherished by:

  • Sourdough bakers who want to use discard instead of waste it.
  • Plant-based eaters looking for indulgent yet vegan pastries.
  • Brunch hosts aiming to impress with homemade, seasonal delights.
  • Kids and nostalgic adults who remember tearing open silver foil wrappers and now want something better, homemade, and full of love.
  • Instagram bakers and food bloggers looking for that perfect pastel glaze pop!

Conclusion

Sourdough Discard Strawberry-Rhubarb Pop-Tarts are more than just a pastry. They’re a culinary celebration—of flavor, sustainability, and the creativity that sourdough baking inspires. From the flaky, tangy crust to the bright fruit filling and pink glaze, every bite tells a story: one of tradition, reinvention, and care.

Share these pop-tarts with your loved ones or enjoy one with a cup of tea in the morning sun. Either way, you’ve transformed kitchen scraps into joy.

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