There is someone in our house who worships the annual rhubarb harvest and it is not me. Because I appreciate all that this person does to make beautiful photos for the GF Canteen among other small acts of kindness, I made some Strawberry Rhubarb Hand Pies as a gesture of thanks. And I didn’t wince much at all.
Rhubarb is a strange stalk. It looks vaguely like it could be mistaken for a blushing celery stalk. But if someone were crazy enough to think so, then perhaps they deserve the tuna salad on rye made with the chopped red-celery poser. It has no other redeeming quality that I can see. It doesn’t turn into chocolate – it can’t be eaten raw and it certainly would not be much use in chicken soup. That it needs about forty pounds of sugar to become edible should be a clue.
Some of you might be thinking that I am maligning the rhubarb just a little too much. No judging. I’m the girl who only recently discovered that chard was not a weed. Give me a little time and a couple of good recipes and I might have a change of heart. Or not.
Fortunately the recipient of the hand pies thought they were tasty. Me? I’ll wait for the chocolate version.
I roasted the berries with the rhubarb inspired by the directions from David Lebovitz and his tart attempt. While his roasted mixture was bright red and even a little bit fetching, mine was pale pink and more like soup. But in the end it didn’t matter. It worked out just fine. You really want that rhubarb to kind of disappear anyway, so roasting it a little bit longer at a higher heat was the right thing to do. Adding fresh berries later on helped give it back the texture I wanted for a pie filling.
You want to make the easy 3-2-1 pie crust here. If you want some extra top-dog great flavor for the hand pies, replace a little of the fat with some cream cheese – about 25% works well. This recipe uses only half the pie crust dough – you can freeze the rest. Or if you really love the rhubarb make more hand pies. There is plenty of filling to cover that.
I know people love rhubarb strawberry things so I won’t hold it against you. But, if it is all the same to you, I’m going to have to make something with chocolate very soon to make up for this step on the wild side with rhubarb.
|Strawberry Rhubarb Hand Pies, Gluten Free||
- One batch of 3-2-1 pie crust (save half for another use)
- 2 fat and happy rhubarb stalks
- 1 10 oz. bag frozen strawberries (organic is better)
- 1 pint fresh strawberries (or more if you like)
- ½ cup sugar
- 1 tablespoon tapioca flour/starch (plus an extra teaspoon if needed)
- ½ teaspoon kosher salt
- 1 tablespoon or giant slug of Grand Marnier
- 1 large egg
- granulated sugar
- Prepare 3-2-1 pie crust as directed. Replace 25% of the fat with cream cheese if you wish. Divide dough in half. Save one half for another use (it freezes well). Set dough in refrigerator while you prepare the filling. Once the filling is ready it is time to roll the dough. Roll dough on a sheet of parchment dusted with GF flour. Cover the dough with plastic wrap and dust the top of the dough lightly with flour before rolling. Cut out 5″ circles. (I use a container lid that serves as a guide since it is the only thing in my kitchen that is exactly 5 inches). Re-roll scraps and cut out more circles.
- Cut the washed rhubarb into a small dice just larger than you would for celery in a salad (but don’t eat it like celery!). Toss with frozen berries, sugar, salt, tapioca flour and place in an oven proof pan. Roast at 350 for about 40 minutes or until very mushy. Cool to room temperature. If it is not thick enough, mix a teaspoon of tapioca starch with water and whisk to combine. Add that to the mixture and stir. Add the glug of Grand Marnier and stir. Cut up the fresh strawberries and stir into the mixture. It will not be totally thick, but it won’t be all that runny either. And you will have way more mixture than you need but it keeps in the refrigerator or in the freezer until you want to make more pie.
- Preheat oven to 350. Line one baking sheet with parchment.
- In a small bowl, whisk the egg until it is well combined. Take a freshly rolled pie crust circle and place it in the palm of your hand. Brush all around the edge with the egg wash mixture. Place a tablespoon or so of the filling, making sure to get a strawberry piece or two in there – and place it toward the center of the pie circle but off to one side. Bring one side to meet the other taking it from a circle shape to a half-moon shape. Pinch the edges closed – the egg wash will help glue it together. Place the pie on the prepared parchment lined baking sheet. Repeat until all the circles are used.
- Slice a little vent in each pie. Brush with more egg wash and sprinkle some sugar on top. Refrigerate the pan for at least 15 minutes and more of the big chill is better than less. Bake at 350 for about 35 minutes or until the pies are bubbling and the crusts are golden brown and almost a little too brown. Cool thoroughly before serving. If the filling leaked out the edges, you didn’t use enough egg wash and didn’t pinch it well. Learn from my bad experiences and be sure to seal the pies well! You want the filling in the pie and bubbling out the top – not so much the edges.