I worked at this charming neighborhood bagel shop all through high school where everything was made from scratch, and it was all delicious. I remember people lining up for the strawberry rhubarb pie so one day I decided to try it and see what all the fuss was about.
It was perfectly sweet with a flair of tartness. The filling was a gorgeous shade of pink, and it reminded me of Spring.
Over the past few years I've experimented with rhubarb in different desserts. I've made pies, crisps, muffins, ice cream, and sorbet. I got a beautiful bunch of rhubarb at the market last week and I wanted to make something a little different this time. I've never used chocolate with rhubarb so I decided to run with the idea and make some sort of miniature chocolate strawberry rhubarb tart. As I started making my strawberry rhubarb compote I realized I had to make them heart shaped, and I had to call them hot pockets!
I find that a lot of people are scared to use rhubarb because they're not sure how to handle it. I consider rhubarb a really sassy fruit, and that's why I like it. Sure on the outside it looks tough and difficult to work with, but once you start to cook it and show it some love, it breaks down into something wonderful! I think strawberry rhubarb hot pocket is the perfect name for such a sassy fruit ;)
The end result of my experiment was amazing! With the addition of half a vanilla bean and the zest of an orange, the strawberry rhubarb compote itself is divine. The chocolate tart dough is buttery, and the valrhona cocoa powder adds a real depth of flavor to it. The fun strawberry rhubarb compote paired with the rich chocolate tart dough is just the perfect combination. It tastes like a party in your mouth!
- 1lb. rhubarb cut into 1/2 inch pieces
- 1 pint strawberries quartered
- 3/4 cup-1 cup sugar (depending on sweetness)
- 1/2 vanilla bean
- zest of 1 orange
- Combine all ingredients in a saucepan and bring to a boil.
- Lower heat and simmer about 10-15 minutes till rhubarb is tender and compote starts to thicken.
- 11/2 cups AP flour
- 1/4 cup valrhona cocoa powder
- 1/2 cup sugar
- 1t. salt
- 1 stick unsalted butter cubed
- 3 yolks
- 3T. light cream or half & half
- 1t. vanilla extract
- Combine flour, cocoa powder, sugar, and salt in food processor.
- Add cubed butter and pulse till mixture resembles coarse meal.
- Add yolks, cream, and vanilla and pulse just until dough comes together.
- Turn dough out on a work surface and shape into a disc.
- Wrap in plastic and refrigerate until ready to use, at least an hour.
- Roll out tart dough on lightly floured surface.
- Cut out hearts using a 3" heart cookie cutter. You will get approximately 24 hearts.
- Take half of the hearts and using a 1" heart cookie cutter, cut out the centers. These will be the tops of the hot pockets.
- Place bottom hearts on a sheet pan and brush with a beaten egg.
- Spoon 1T. of compote on each heart.
- Place top heart over compote and press ends together gently. The egg will help them stick together.
- Stamp the edge of a fork all around the hot pocket to seal them.
- Chill the hot pockets for 1 hour before baking.
- Bake at 350 degrees for 20-25 minutes.
- These hot pockets are perfect for brunch!
- If I was going to serve them at a dinner party, I would serve them with mascarpone gelato.
- For a quick and easy dessert just make the compote and serve warm over ice cream.
- You can freeze these hot pockets for up to a month pre-baked.