The breadcrumb trail...: Homemade Orange Rhubarb Pop-tarts

All this week I've been craving pop-tarts like a 9 year old jazzed up on pixie sticks. Here's a yummy alternative to the store bought pop-tarts (plus an opportunity to try some unconventional flavors). Recipe from The Arugula Files.

The tart is just a simple pie crust recipe:

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

1 Combine flour, salt, and sugar; mix. Add butter and cut with two butter knives until

mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, stir until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water.

2 Place dough in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below.

4 Using a large knife cut dough into little rectangles, roughly 5 X 8 inches.

Filling:

large bundle rhubarb, chopped into 1 inch pieces

juice of one orange; zest of half an orange
1 tablespoon whole coriander seeds
1/2 to 3/4 cup sugar
2/3 cup water
A few tablespoons turbinado sugar (for sprinkling on top)
1 egg for egg wash (whisk the egg)

1 In a large sauce pan add the ingredients, bring to a boil, and then reduce the heat to low. Cook until the mixture reduces and resembles jam filling.