Easy as pie…on a stick.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
2 stalks (1 cup) fresh rhubarb, sliced into 1/2-inch pieces
1/4 cup sugar
2 tablespoons firmly packed brown sugar
1 tablespoon corn starch
1/8 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup Land O Lakes® Unsalted Butter, cut into pieces
2 to 3 tablespoons ice water
1 large Land O Lakes® Egg, beaten
1 tablespoon water
Craft or lollipop sticks
White decorator sanding sugar
*Substitute frozen rhubarb, thawed, well-drained.
Combine rhubarb, sugar, brown sugar, corn starch and 1/8 teaspoon salt in saucepan. Cook over medium-low heat 10 minutes or until bubbly and thickened. Remove from heat; stir in lemon zest and vanilla. Cover; refrigerate until completely chilled.
Combine flour and 1/4 teaspoon salt in food processor bowl fitted with metal blade. Add butter; pulse until mixture resembles coarse crumbs. Add 1 tablespoon water at a time, pulsing between each addition, just until dough forms. Shape dough into disk; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour or until firm.
Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.
Place egg and 1 tablespoon water in bowl; beat with whisk. Set aside.
Roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough into circles, using 4 1/2-inch round biscuit or cookie cutter. Cut each circle in half; brush edges with egg wash. Place rounded teaspoon filling onto one side of dough. Place craft stick along edge of filled half. Fold remaining dough over filling; crimp edges using fork. Cut small "x" in top of dough to vent. Brush top with egg wash; sprinkle with sanding sugar.
Place onto prepared baking sheets; bake 13-15 minutes or until edges are golden brown. Cool on baking sheet 10 minutes; transfer to cooling rack. Cool completely.
Read the Story Behind the Recipe
- Filling may need to be mashed or coarsely chopped before using, depending on the size of rhubarb pieces used.
- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
Blueberry or Strawberry Pie on a Stick: Use fresh blueberries or chopped strawberries for rhubarb in filling.
One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.