At least, all of that seems possible after a batch of Strawberry Rhubarb Poptarts.
I got strawberries and rhubarb from the market. Again, Kim Boyce’s rustic rye tarts went out the window and I instead scrambled to find a recipe for poptarts. My favorite kind growing up were the brown sugar variety… the strawberry ones seemed too fake and chemically flavored to entice me enough to toast them up before school. Yet here I stand, Strawberry (with rhubarb! At least!) poptart in hand and damn if I’m not a little bit in love.
I couldn’t find an ideal recipe, no matter how I tried. So, I smooshed a couple together and got something pretty wonderful. For the dough I went off Smitten Kitchen’s poptart guide, though I used all-purpose, whole wheat, and rye flours (which I have completely fallen in love with, by the by. So creamy! So dreamy! Oh, rye.) I also couldn’t find a strawberry rhubarb jam that seemed just right…so, inspired as I was by a baked rhubarb/strawberry dish in this month’s Bon Appetit, I turned it into a jam instead (also, it has bourbon. Ahem.)
|From one of my favorite movies, "Stranger Than Fiction." This is when Will Ferrell brings Maggie Gyllenhaal "flours." I'm officially on my way to multi-flour Gyllenhaal glory.|
I will say that a measure of a dish's success is based almost exclusively on how fast it disappears. Since I brought the poptarts to my dear friend Lina's housewarming party, (also known as L-Diddy, also known as my Indian Sister...and congrats again on the new marriage and house, Chris and Lina!) where I had several strangers come up to me to rave about poptarts with loud thank you’s and hugs, so I’d say that it was a success. These little guys are suitable for both special occasions and everyday breakfasting, but maybe not your toaster because these puppies are oven-toasted, thankyouverymuch.
Chin up, adults. Have a poptart and remember what you were like as a kid. Start that dreaming again, no logistics allowed, and let’s get ready for an epic summer, shall we?