Anyways, there was a birthday on my team at work, and as per tradition I came prepared with a favorite baked good to celebrate. When I heard their favorite was pie with rhubarb, I knew I had to try to make it.
I'd never bought rhubarb before, so I had to ask where to find it in the produce section. They had it cut (the leaves are toxic!) and placed next to their partner in crime, strawberries. Yum!
|In case you don't know what rhubarb looks like, red stalks.|
|SUGAR! This photo is the batch that later turned to soup.|
I started with a recipe I found in my Woman's Day magazine, replacing raspberries with strawberries and cooking the mixture. Well, that turned into soup (instead of thick filling... I think the strawberries had more water than raspberries would have) so I started from scratch with a new recipe I found online. I cheated a little bit... I used a mini food processor to chop the fruit up, and a store-bought refrigerated pie crust to cut down the amount of work.
These little pies were a hit! They were tart and delicious, and not overly sweet. Aside from pumpkin pie, I tend to stay away from making pie in general, mostly out of pie crust frustrations. But I may have to try my hand at more pies in the future, since they feel a little less naughty than cupcakes.
Strawberry Rhubarb Hand Pies
adapted from Southern Living
1 1/2 cups rhubarb, finely diced
1 1/2 cups strawberries, finely diced
2 T. cornstarch
4 T. sugar
Egg, beaten, for egg wash
Refrigerated Pie Crust, rolled to 1/8" thick (or make your own!)
1. Preheat oven to 375*F.
2. Combine the rhubarb, strawberries, cornstarch, and sugar in a medium sized bowl.
3. Use a biscuit cutter to cut circles of pie crust, two per pie. Cut a small "x" in the circles that will top the pie.
4. Scoop a rounded teaspoon of filling onto the bottom pie circle, then top with "x" circle. Use egg wash to seal, and a fork to crimp around the edges.
5. Place pies onto cookie sheet (I sprayed mine with cooking spray) and brush egg wash over tops.
6. Bake for ~18 minutes or until the tops look nice and golden.
7. Cool for 10 minutes before serving.