Thursday, 23 June 2011

Mini Rhubarb Pies

Baking 004

I've been meaning to clean up my rhubarb plants for the past couple days and I finally got around to it last night. I was going to make a Rhubarb Pie for work today, but thats kind of difficult to eat on the job. So I came up with these.

Mini Rhubarb Pies
Serves 20 / 7 Points+

20 pre-made tart shells
1 to 1½ pounds rhubarb (about 5 cups ½-inch diced)
½ cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
¼ teaspoon salt
½ teaspoon vanilla extract

Sanding sugar or granulated sugar, for sprinkling

Combine the diced rhubarb, both sugars, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.

Preheat the oven to 375 degrees F.

Spoon rhubarb filling into the center of each dough round (about 2 big spoonfuls), and place on a cookie sheet. Sprinkle with sugar. Bake until the crust is golden brown and the filling bubbles a bit, 20 to 25 minutes. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream.

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