Strawberry Rhubarb Mini Pies

It’s been a while since I’ve cooked with rhubarb, but I saw some at the grocery store the other day and decided to cook something with it before it’s out of season. I’ve been busy with a new job (yay employment!) so it’s been sitting in my fridge for a few days. I bought some strawberries today and was excited to make a strawberry rhubarb pie (one of my favs!), but realized I didn’t have enough of either ingredient for a full-size pie. I was able to cobble a few recipes together to make these mini pies.

Strawberry Rhubarb Mini Pies

Mini Pies 1

Ingredients

Crust (Note: This only made enough dough for bottom crusts so if you want a top crust or lattice you’ll need to make more)

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup (more as necessary) coconut oil, cool enough to be solid
  • 1/3 – 1/2 cups ice water

Filling

  • 1/3 cup water
  • 2 tablespoons tapioca starch
  • 2 cups chopped rhubarb
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups chopped strawberries

Instructions

  1. Preheat the oven to 400° F. Grease a 12-cup muffin pan.
  2. In a large bowl stir together the flour, sugar, and salt. Add the oil to the bowl and cut it into the flour mixture (like you would butter). Work the oil in with your hands as needed until the mixture sticks together when you squeeze it. Add 1/3 cup water and knead the dough until you can form it into a large ball, adding more water as needed.
  3. Roll the dough out on a clean surface dusted with flour. You’ll want it pretty thin. Tear the dough into pieces and press into the muffin cups. Prick the bottoms with a fork and pop in the oven. Bake for 7 to 8 minutes, or until the dough is set and the edges are starting to brown. Remove from the oven and turn the heat down to 350° F.
  4. In a medium saucepan combine the water, tapioca starch, rhubarb, sugar, vanilla, and salt. Cook over medium-low heat, stirring frequently, until the mixture gets bubbly and gooey. Remove from the heat and mix in the strawberries.
  5. Scoop the strawberry rhubarb mixture into the mini pie crusts. Return to the oven and bake until the fruit mixture is bubbly and the edges of the crust are golden brown, 25-30 minutes. Remove from oven and let cool in the pan a bit before digging in.

These would probably be great with some coconut whipped cream and a sprinkle of cinnamon/sugar.

Source: An amalgam of recipes from Food52, EatingWell, and Sun Diego Eats

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Broccoli Asparagus Soup

Weather in Minnesota, particularly in the spring, is somewhat unpredictable. We’ve been on a weather rollercoaster of sorts over the past few weeks, with highs ranging from low 50s to low 80s. Today it’s hot, humid, and breezy as we’re expecting storms later, but a cold front moves in tomorrow and we’re only supposed to have highs in the mid- to upper-40s. I might have to get my wool coat out again…On the positive side, tomorrow is the perfect day for soup, and this one uses one of my favorite spring vegetables, asparagus.

Broccoli Asparagus Soup

Broccoli Asparagus Soup

Ingredients

  • 6 1/2 cups vegetable broth, divided
  • 1 large leek, white and light green parts only
  • 1 clove garlic, chopped
  • 2 medium Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 2 cups coarsely chopped broccoli florets
  • 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
  • 1/2 tsp round cumin
  • 1/4 to 1/2 tsp white pepper
  • a sprinkling of chives (optional topping)

Instructions

  1. Cut the leek in half and pull back and rinse the outer layers. Put the layers back together as best you can and slice the leek. Place into a large soup pot with 1/2 cup of the vegetable broth. Simmer on medium heat until tender.
  2. Add the garlic, potatoes, and the remainder of the broth. Bring to a boil and then add the broccoli, asparagus, cumin, and pepper. Bring to a boil again, then lower the heat and simmer for about 20 minutes.
  3. Once the vegetables are tender remove the pot from the heat and let the soup cool for 5 – 10 minutes. Transfer to a blender and blend until smooth. Pour into bowls, sprinkle with chives if desired, and enjoy!

Source: Adapted from Whole Foods Market