Rhubarb - especially rhubarb pie - is so nostalgic to me that there aren't adequate words for it (well, I don't have them at least). Growing up, we'd eat rhubarb right from the garden while playing in the yard, puckering up because of its tartness. And my Aunt Doris (who was like a grandma to us...even though she wasn't even really my aunt, just our next door neighbor who became like family) loved to bake and always made rhubarb pie and sauce at the beginning of June. In her old age, she eventually moved away, but would still visit every June and request some rhubarb from the backyard so she could do her magic.
Since then, I've only made rhubarb pie once as an adult, so I wanted to make it again and document it in photos. I'm in awe of food bloggers who make good food and take amazing pictures at the same time. For me, making a decent pie crust was challenging enough. I also decided to try out mini pies, which takes a bit longer to put together, but eventually became a quiet routine of rolling, shaping, filling. I made them first for Memorial Day, and a second time at the end of the week - served individually with a scoop (or two) of ice cream on top.
Strawberry-Rhubarb Mini Pies:
1 Recipe for flaky pie crust
1 Recipe for strawberry-rhubarb filling
6 creme brulee ramekins (similar)
Make dough according to recipe, let chill. Make pie filling, swapping the tapioca for 1/4 cup corn starch (or whichever is on hand). Roll out dough and form into circles an inch or so larger than ramekins. Place bottom dough in each ramekin, add filling, then top dough, adding a few slits with a knife. Set ramekins on baking sheet and bake at 400 degrees for 20 minutes, then for another 20 minutes at 350 degrees until lightly brown. (Don't forget the ice cream!)