I have a friend who says she would give up all meals to keep dessert, I’m totally with her. Somedays all I want is dessert, its my weakness. I always see recipes for rhubarb desserts and had never tried any of them so this year I got adventurous and threw it into this compote. So I’ll be honest and tell you I have no idea what rhubarb tastes like by itself but when mixed with sugar and strawberries it creates a zing that adds another layer of flavor to the pie. We really enjoyed these little strawberry rhubarb individual pies and I hope you do too!
Strawberry Rhubarb Individual Pies
Makes 4 -6″ pies
This filling is more of a compote and pretty runny. I would not suggest making a large pie because I don’t think it would slice well, but its delicious individually to eat.
1 cup rhubarb, diced small
zest of 1 lemon
1/2 tsp of vanilla
1/4 cup + 2 tablespoons sugar
2 cups strawberries, diced small
1 pie crust
In a medium saucepan combine all ingredients other than the strawberries & pie crust. Heat to medium and let cook, stirring occasionally, for about 10 minutes. You want the rhubarb to be tender but not falling apart. Let cool for a few minutes and then add the strawberries. Lay your pie crust over your small pie dish centered and pour in your filling. Fold the excess pie crust up over the top of the pie, it may not meet all the way and that’s ok. Bake at 425 for 20-30 minutes or until your crust is golden brown. Enjoy!