Slice your fruit and add it to a medium saucepan with the sugar and lemon juice. Bring the mixture to a low boil while stirring occasionally to dissolve the sugar. Reduce to a simmer.
If needed, slowly add 1-2 tbsp of cornstarch to thicken your mixture. The amount you add will depend on how much water your mixture has produced. If using frozen fruit you will need more cornstarch, fresh fruit may not require any. I added one tablespoon at the start of the simmer and checked back 10 minutes later to add a second.
Allow the mixture to simmer on low for 20 minutes or until it has thickened to the consistency of a runny jam (it will further thicken once removed from the heat and cooled) and while you prepare the other ingredients.
When it appears all the water has dissolved, allow the mixture to cool. I expedited the process by popping it in the fridge for 20 minutes.
In a bowl combine all the above ingredients. Finely grate the ginger and allow the grated pieces and the juice to go into the bowl. Stir until fully combined.
Preheat your over to 375 degrees and prepare a baking sheet (or 2) with parchment paper.
Remove your dough from the fridge and roll it out on a lightly floured surface. You want your dough fairly thin - a bit less than a pie crust.
Using a pizza cutter, cut your dough into 2.5" x 5" rectangles. You should aim to have 24 rectangles total.
Half of your dough rectangles will be the bottom of the pop tarts, the other half will be the top. On your bottom rectangles, place 1 tbsp of strawberry rhubarb compote and spread it slightly while making sure not to go too close to the edges.
Place your top rectangles on top of the bottom dough rectangles with the compote. Using a fork, press down around the outside edge of the poptarts to seal them closed. Add an egg wash if desired before placing into the oven to bake.
Place your pop tarts on your lined baking sheet and bake in the oven for 25 minutes or until lightly browned on the top.
Allow to cool on a cooling rack and drizzle with the glaze. Enjoy!