Rhubarb Pie on a Stick

1. STEP 1

   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.

2. STEP 2

   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.

3. STEP 3

   Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.

4. STEP 4

   Place egg and 1 tablespoon water in bowl; beat with whisk. Set aside.

5. STEP 5

   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.

6. STEP 6

   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.

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