My grandparents have a few rhubarb plants in their backyard, so I picked some when we went over for dinner the other night. My grandpa is a rhubarb aficionado, and he will definitely have to eat one of these mini-pies eventually because they are amazing. Nothing but rhubarb going on here.
I had my doubts when I was making this recipe – I was nervous that the rhubarb wouldn’t be sweet enough and there was a lot of dry mix in with the rhubarb. I ended up tossing/wasting a good half cup of dry mix (tapioca flour, sugar, etc), so I’m reducing it by at least half in this recipe. Even if I had made a normal, full-size pie, I wouldn’t have wanted all of that in there. It was extremely delicious without it, so might as well leave it out!
Makes 6 mini-pies or 1 bigger one
Adapted from Real Simple
1 double pie crust recipe
1 lb rhubarb, cut into 1-2 inch pieces
½ cup sugar
1 tbsp cornstarch
1 tbsp instant tapioca (or tapioca flour)
½ tsp fine sea salt
1 tbsp fresh ginger, grated (I didn’t use any)
1 tbsp heavy cream
Whisk together the sugar, cornstarch, tapioca and salt. Add in the ginger and rhubarb and toss. Let it sit for at least 15 minutes.
Roll out the dough on a floured surface. Cut out your pie crusts, depending on if you’re using mini tart pans, a normal tart pan, or no pan (i.e. if you’re doing a folded over galette).
Spoon the fruit mixture onto the center of the dough circle(s). For a galette, leave a 2 inch border. Fold in the edges of the dough to overlap and pinch slightly. Chill for 20 minutes before baking. Preheat the oven at 350. Brush the dough with heavy cream (or an egg yolk wash), and bake for 45-60 minutes, until the crust is golden.