Rhubarb Puff-Tart Pockets are one of those delightful springtime treats that are as charming as they are delicious. If you've ever found yourself with a handful of rhubarb stalks and a craving for something sweet, this recipe is your answer. These flaky, golden pastries are filled with a tart-sweet rhubarb compote that bubbles up inside as they bake, creating pockets of joy that are impossible to resist.
The first time I made these, I had some leftover puff pastry in the freezer and a bundle of rhubarb from the farmers market. I simmered the rhubarb down into a quick filling and tucked it into pastry squares. What came out of the oven were these stunning little hand pies that were crispy on the outside, gooey on the inside, and bursting with flavor. Now, they're a regular treat every spring and summer.
Whether you're looking for a brunch dessert, a sweet snack, or a pretty addition to your afternoon tea, these Rhubarb Puff-Tart Pockets will bring a little sparkle to your day.
Why You’ll Love Rhubarb Puff-Tart Pockets
- Quick and Easy: Uses store-bought puff pastry for a no-fuss bake.
- Perfectly Balanced: Tart rhubarb meets sweet pastry for a delightful contrast.
- Impressive Yet Simple: Looks fancy but takes minimal effort.
- Portable: Great for lunchboxes, picnics, or sharing.
- Customizable: Add strawberries, a dollop of cream cheese, or your favorite jam.
- Great for Spring & Summer: A beautiful way to highlight seasonal produce.
Ingredients You’ll Need
For the Filling:
- 2 cups rhubarb, chopped into small pieces
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon vanilla extract (optional)
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade, thawed if frozen)
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Step-by-Step Instructions
- Make the Rhubarb Filling
In a small saucepan over medium heat, combine chopped rhubarb, sugar, cornstarch, and lemon juice. Stir frequently until the rhubarb breaks down and the mixture thickens, about 8–10 minutes. Remove from heat and stir in vanilla extract if using. Let cool completely. - Prepare the Puff Pastry
On a lightly floured surface, unfold or roll out the puff pastry sheet into a 10x10 inch square. Cut into 4 equal squares (or 6 rectangles if preferred). - Assemble the Pockets
Place a spoonful of the cooled rhubarb filling in the center of each square. Be careful not to overfill. - Seal the Edges
Brush the edges with beaten egg. Fold the pastry over to form a triangle or rectangle. Press the edges together and crimp with a fork to seal. - Chill Before Baking
Place the assembled pockets on a baking sheet lined with parchment paper. Chill in the refrigerator for 15–20 minutes to help them hold their shape. - Egg Wash and Bake
Preheat oven to 400°F (200°C). Brush the tops of the pastries with egg wash. Bake for 18–22 minutes, or until golden brown and puffed. - Cool and Dust
Let the pockets cool slightly on the baking sheet, then transfer to a wire rack. Dust with powdered sugar just before serving if desired.
Serving and Storage Tips
These pockets are best served slightly warm or at room temperature. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in a 300°F oven for 5–7 minutes to refresh the crispness.
- Not ideal for freezing after baking, but unbaked assembled pockets can be frozen and baked straight from the freezer.
Helpful Notes
- Don’t Overfill: Too much filling will cause leakage.
- Cool the Filling: Warm filling can make the pastry soggy and hard to seal.
- Vent the Tops: Cut a small slit in each top to allow steam to escape.
- Flavor Boost: Add a pinch of cinnamon or ginger to the filling for a spicy twist.
- Add Fruit: Mix in a few chopped strawberries or raspberries for a berry-rhubarb combo.
Frequently Asked Questions
- Can I make these with frozen rhubarb?
Yes, thaw and drain it first, and cook the filling a bit longer if needed. - Can I use homemade puff pastry?
Absolutely! It will take more time but tastes even more incredible. - Can I make these ahead?
You can make and refrigerate the filling and pastry squares ahead. Assemble and bake when ready. - Do I have to use an egg wash?
The egg wash gives them a glossy, golden finish but can be skipped or replaced with milk or cream. - Can I make mini versions?
Yes! Cut the puff pastry into smaller squares for bite-sized treats. Adjust baking time accordingly.
Final Thoughts
Rhubarb Puff-Tart Pockets are a simple yet elegant way to celebrate rhubarb season. With flaky pastry, a tangy-sweet center, and a golden finish, they’re perfect for any occasion. They’re easy enough for a weekday bake and impressive enough for guests. So grab that rhubarb, roll out your pastry, and enjoy these delightful little pockets of springtime joy!
Rhubarb Puff-Tart Pockets
Ingredients
Filling:
- 2 cups rhubarb chopped
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon vanilla extract optional
Pastry:
- 1 sheet puff pastry thawed if frozen
- 1 egg beaten (for egg wash)
- Powdered sugar for dusting, optional
Instructions
- In a small saucepan, cook rhubarb, sugar, cornstarch, and lemon juice over medium heat for 8–10 minutes until thickened. Stir in vanilla (if using). Let cool completely.
- Roll out puff pastry into a 10x10-inch square. Cut into 4 squares or 6 rectangles.
- Spoon cooled filling into center of each square. Do not overfill.
- Brush edges with egg wash. Fold over and crimp with a fork to seal.
- Place on parchment-lined baking sheet and chill for 15–20 minutes.
- Preheat oven to 400°F (200°C). Brush tops with egg wash.
- Bake for 18–22 minutes until puffed and golden brown.
- Let cool slightly, then dust with powdered sugar if desired.
Notes
- Cool filling fully before using to avoid soggy pastry.
- Vent pastries with a small slit on top before baking.
- Add strawberries or raspberries for variation.
- Make ahead: freeze unbaked pockets and bake from frozen, adding a few extra minutes.
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