These sweet little Strawberry Rhubarb Pot Pies are individual desserts that are a delicious spring and summer dessert. Perfect served with vanilla ice cream.
Guess what time of year it is friends?? It’s time to bring on the rhubarb! So with rhubarb season in full swing and Mother’s Day just a few short weeks away, I thought these adorable AND easy Strawberry Rhubarb Pot Pies would be perfect on the dessert menu for Mom on her special day!
Growing up, my mom was not big on sweets. She never ate cookies or cakes, but in season, strawberry rhubarb pie was something she could not resist. In fact, anything strawberry has always been high on her list of dessert favorites. My buttermilk strawberry sherbet and strawberry shortcake macarons are often requested and gladly supplied!
These pot pies are a spring classic. The sweetness of the strawberries paired with the tartness of the rhubarb makes for a winning combination. Plus, the color! Am I right?! I’m just smitten with that gorgeous pinkish-red color! Aren’t you?
Now, since we all need to spend the day spoiling Mom and not just cooking in the kitchen, I decided the easiest way to treat Mom to her favorite strawberry/rhubarb combo was to whip it up into a simple pot pie. You can opt to make my homemade pie crust recipe or use store-bought ready made pie crust. Whatever you fancy! Either way there’s no major pie crimping skills needed here guys! Just fill your small ramekins with your fruit mixture, then roll out your pastry dough and cut out smalls circles to place on the top of each ramekin. Vent the top with a slit or a cute little cutout like I did, then brush with some egg wash and pop it in the oven to bake!
This dessert is perfectly seasonal and couldn’t be easier! Pop on over to Oh Sweet Basil where I’ll also be sharing the recipe today as their guest blogger! Cade and Carrian’s blog is a favorite of mine! Enjoy friends and have a great week!
P.S. There’s just a few more days left to enter the $300 Amazon Gift Card Giveaway! If you haven’t entered yet, get to it friends! Good luck!
- 1 lb. rhubarb cut into 1/4 inch thick pieces, leaves discarded
- 3 cups strawberries sliced
- 1 cup granulated sugar
- 2 Tbsp. instant tapioca
- 3 Tbsp. orange juice
- Pie Crust:
- 2 cups all-purpose flour plus more for rolling
- 3/4 tsp. kosher salt
- 1 tsp. granulated sugar
- 3/4 cup cold unsalted butter cubed
- 6-8 Tbsp. ice water plus more if needed
- 1 large egg beaten plus 1 tsp. water
- turbinado sugar for sprinkling optional
- vanilla ice cream for serving optional
- Preheat oven to 375 degrees.
- In a large bowl, combine rhubarb, strawberries, sugar, tapioca and orange juice. Mix well. Let stand 15 minutes.
- Spoon mixture into 6 one cup ramekin dishes. Place on parchment lined rimmed baking sheet.
- Make pie dough:
- Stir together flour, salt and sugar in the bowl of a food processor. Add the cubed butter and pulse for a few seconds until mixture resembles coarse crumbs with a few larger pieces. Sprinkle the water over the flour mixture and process until the dough comes together.
- Place the dough on a lightly floured surface and roll to about 1/8 inch thick. Cut out 6 rounds of dough, about 1/2 inch larger than the top of the ramekin. Using a small decorative cookie cutter, cut a vent into the middle of each round. Place the dough rounds on top of the filled ramekin dishes, pressing the edges down over the rim. Cut a vent in the middle of the dough at this point if you don't have a small decorative cookie cutter.
- Brush dough with egg wash and sprinkle with turbinado sugar, if desired.
- Bake for 35 minutes until lightly browned and the fruit is bubbly.
- Let cool 10 minutes. Serve with vanilla ice cream, if desired.
Take a peek at the other awesome blogs who are also part of the giveaway!
Two Sisters Kitchens
Jeannie’s Tried and True Recipes
No Spoon Necessary
Jar Of Lemons
Turnip The Oven
Ciao Chow Bambina
Beer Girl Cooks
Family Food on the Table
The Gingham Apron