Combine rhubarb, strawberries, flour, sugar, lemon and orange juice in a large saucepan.  Stir over low heat until well combined and sugar begins to liquify, about 2 minutes.

Increase heat to medium.  Add unsalted butter stir until butter is melted.

Return heat to low and cook, uncovered, on low heat for 10 to 12 minutes until rhubarb is fork tender and sauce is thickened.  Stir occasionally.

Using a potato masher, mash the sauce slightly.  The consistency should be thick and slightly chunky, but be able to pass through a piping bag with a large open tip (about ½").

Let cool before transferring to piping bag, about 20 minutes.

Unroll ready made pie crust.  Using a cookie cutter or water glass, roughly 3 inches in diameter, cut circles in the dough.  Save scraps as you go.

Place one pie crust circle flat on your work space.  Firmly press down cake pop stick in the center of the crust, but not so firmly it breaks through the crust to the other side of the dough.

Pipe about 1 tablespoon of filling on the dough.  Cover with top crust circle and press down edges with your fingers.  Use a dinner fork to press down edges firmly and create outer crust design.

Using a sharp pairing knife, cut an 'X' on the top of the pie to vent steam during the cooking process.*

Optional: Once your pie pops are assembled, brush the tops with an egg wash (1 beaten egg) and sprinkle with turbinado sugar.

Bake in a preheated 375°F oven for 25-30 minutes until golden and pie crust is cooked through.**