Mini Rhubarb and Strawberry Pies

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Mini Rhubarb and Strawberry Pies
  • Prep 20 min
  • Total 4 hr 0 min
  • Ingredients 13
  • Servings 12
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Is rhubarb a fruit or a vegetable? A lot has been said about this particular ingredient, but only a few decades ago I found out that it's a fruit. This must be, in part, because of its tart taste, which makes it perfect in marmalades, compotes and pastries, mostly used in the United States and England. The rhubarb season is short, which is why I recommend buying as much as you can when you see it available to freeze it and use it throughout the year. Before using, you have to peel it; and don't even think about using the leaves, because they're toxic! Kids will be happy with these mini pies made in the form of a paleta. Whatever the occasion, they'll look great on the table and everyone will enjoy them. Buen provecho!


  • 1 cup rhubarb cut in 1/2-inch pieces
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/2 cup strawberries
  • 1/2 cup apple sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 12 popsicle sticks
  • 1 egg white
  • 1 egg yolk, beat with 1 tablespoon milk
  • 1 tablespoon white sugar


  • 1
    Preheat the oven to 350 °F.
  • 2
    Combine the rhubarb, sugar, butter, lemon juice and strawberries in a pot. Cook over medium heat, stirring occasionally until all the juice has been extracted, and the mix is soft. Once ready, turn off heat and add the apple sauce, sugar and corn starch. Let cool to room temperature.
  • 3
    Stretch the dough and cut in 3-inch circles. Place half the circles on a baking sheet covered with wax paper. Put a popsicle stick in each circle and brush on egg white.
  • 4
    Put a teaspoon of the rhubarb compote in the center of each dough circle. Cut a few slices in the top of each pie and seal the edges with a fork.
  • 5
    Cover the top of each pie with the egg-milk wash and sprinkle the top with a little sugar. Bake for 25-30 minutes or until golden brown.
  • 6
    Remove from the oven and let cool on a cooling rack. Serve and enjoy!

Expert Tips

  • tip 1
    Instead of preparing these mini pies you could prepare mini tarts.
  • tip 2
    Turn this into a finger food using muffin pans as the mold.

Nutrition Information

No nutrition information available for this recipe
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