Strawberry-Rhubarb Pie Pops

By jab120638

Ingredients

• 3/4 cup frozen strawberries, thawed, chopped, drained, juice reserved
• 1/3 cup granulated sugar
• 2 teaspoons cornstarch
• 1 cup frozen chopped rhubarb, thawed
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 8 craft sticks (flat wooden sticks with round ends)
• 1 egg white, beaten
• 1 teaspoon sugar
• 1/3 cup powdered sugar, if desired
• 2 to 3 teaspoons milk, if desired

Details

Servings 1
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup granulated sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.

2
Remove pie crusts from pouches; unroll on work surface. Using 3 1/2-inch round cutter, cut out 16 rounds (8 rounds per crust). Place 8 rounds on ungreased cookie sheet. Spoon strawberry-rhubarb mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in filling of each.

3
Flatten remaining rounds to 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit on top of each. Brush tops with egg white; sprinkle with 1 teaspoon sugar, dividing evenly among pops.

4
Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving. Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle over pops; let stand until set, about 30 minutes.