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
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
- 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
- Preheat the oven to 400° F. Grease a 12-cup muffin pan.
- 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.
- 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.
- 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.
- 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.