This post is sponsored by McCormick. Today we are teaming up to bring you this really fun kid-friendly seasonal snack idea!
Spring is in full swing around here, and with it an abundance of seasonal fruits and vegetables. I love taking advantage of everything that is available and being creative to incorporate them into some fun new recipes. These Whole Wheat Strawberry Rhubarb Fruit Pockets are just that!
Sometimes it can be challenging to get kids to eat and ENJOY fruits and vegetables. I love involving them in the process from start to finish. Having them help pick out new things to try at the grocery store or farmer’s market, pulling up a stool to help wash and prepare the fresh produce, and then helping gather ingredients needed and baking up a recipe together.
This recipe starts with making dough for the crust. I used a white whole wheat flour to make them a little healthier. It bakes up lighter than regular whole wheat flour, but has the same nutritional value. You could also use all-purpose flour, or a mixture of white and whole wheat. The filling is very easy to make, with just strawberries, rhubarb, sugar, and orange juice. The thickening agent is minute tapioca, and I love adding a bit of McCormick Pure Vanilla Extract to enhance the flavor.
Once the dough and the filling have chilled, the dough is cut into squares.
About a tablespoon of that sweet and tangy filling goes on each square, with another one on top.
I use the blunt end of a wooden skewer to crimp the edges, but you could also use the tines of a fork.
Brush the tops with an egg wash and the sprinkle with sugar and McCormick Ground Cinnamon for a little extra sparkle and shine.
Now they are ready for a quick 10-12 minute bake in a 400 degree oven.
Once they come out of the oven, let them cool. They won’t last long once everyone gets a taste! These are not as sweet as the store-bought breakfast pastries you may have had as a kid, but I thought they were just right.
These are great for breakfast, snacks, and are great for on-the-go! What I also love about this recipe is that it makes plenty of filling so you can use what is leftover to spread on toast, or swirl into oatmeal or yogurt. Also delicious on vanilla ice cream!
Here are some more ideas on how to make fruits and veggies more enticing to kids!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Crust
- 1 1/3 cup (or more) white whole wheat flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 4 tablespoons very cold water
For the Filling
- 2 cups chopped strawberries, stems removed
- 2 cups thinly sliced rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon orange juice
- 2 tablespoons minute tapioca
- 1/2 teaspoon McCormick Vanilla Extract
- Egg wash – one egg beaten with 1 tablespoon water
- Cinnamon Sugar – 1 tablespoon granulated sugar with 1/2 teaspoon McCormick Ground Cinnamon
For the Crust
- Add flour, sugar, salt and butter to a food processor. Pulse until the flour and butter form coarse crumbs and then slowly add cold water and process until a dough forms. Pour the dough out onto a lightly floured surface and knead a few times until smooth and shape into a disk. If the dough is sticky, add a bit more flour. If the dough is crumbly, add a bit more cold water, and work it together. Wrap with plastic wrap and refrigerate for 8 hours or overnight.
For the Filling
- In a medium pan, combine strawberries, rhubarb, sugar, orange juice and tapioca. Stir together over medium high heat. Bring to a gentle boil, stirring occasionally so it doesn’t burn on the bottom of the pan. When the strawberries and rhubarb have softened and the liquid thickens, about 5 minutes, remove the pan from the heat. Cool to room temperature and then cover and chill.
- Allow the dough to sit out at room temperature for a bit before rolling out on a floured surface.
- Preheat oven to 400 degrees.
- Be patient as you roll, adding flour as needed and turning the dough to be sure it isn’t sticking to your work surface. Pat edges together if they crack.
- Cut out twelve 3 by 3 inch squares, re-rolling the dough as needed. Place six squares on a parchment lined baking sheet. It is helpful to use a small metal spatula to transfer the squares. Spoon about 1 tablespoon of the filling in the center of each square.
- Using a small pastry brush or your finger, wet the border of each square with water, and top with another square, pressing edges the two squares together carefully to seal the filling in. Use the blunt end of a wooden skewer (or the tines of a fork) to crimp the edges.
- Brush the top of each fruit pocket with the egg wash and then sprinkle generously with cinnamon sugar. Poke a few holes in the top to allow steam to vent while baking.
- Bake for 10-12 minutes, or until golden brown.
- Transfer the fruit pockets to a cooling rack.
To make this recipe simpler, you could use a pre-made pie crust.
This recipe makes more filling than you will need for the fruit pockets. You can keep it in the fridge and stir it into oatmeal or yogurt, to spread on toast, or as an ice cream topping!