Strawberry-Rhubarb Pie Pops

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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

Directions

  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. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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