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Strawberry-Rhubarb Pie Pops

(3)
  0 reviews
  • 25 min prep time
  • 50 min total time
  • 10 ingredients
  • 8 servings
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Treat your family with these strawberry-rhubarb pie pops made using Pillsbury® pie crusts - a yummy dessert.

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

Steps

  • 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.
  • 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.

Expert Tips

If desired, replace the strawberry-rhubarb filling with 1 cup of your favorite canned pie filling--cherry, blueberry or apple.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pie Pop
Calories
310
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
270mg
11%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
22g
22%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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