Fresh Strawberry and Rhubarb Mini Pies

Some of spring's finest Rhubarb and Strawberries
Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make a delicious ice cream topping and for baking cakes, pies and muffins.

The sauce is superb and any extra left warm slightly and serve over ice cream. I did not have a biscuit cutter as suggested in the recipe but went through my cupboards and found a bowl to use as a tracer. The sauce is enough for 8 mini pies. I did not use the option of red food coloring as sauce seemed red enough to me.

Strawberry and Rhubarb Mini Pies

One mini pie comes in at 155 calories certainly better than a regular slice of rhubarb-strawberry pie but you be the judge as to how you want to splurge. The recipe was adapted from Taste of Home
Ingredients:

• 3 tablespoons quick-cooking tapioca
• 4 cups sliced fresh strawberries
• 2 cups sliced fresh rhubarb
• 3/4 cup sugar
• 1 teaspoon grated orange peel
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground Saigon cinnamon or 1 teaspoon regular ground cinnamon
• 2 drops of red food coloring, optional
• Pastry for double-crust pie (9 inches)

Directions:

• In a large saucepan, combine strawberries, rhubarb, sugar, orange peel, vanilla and almond extract, salt, cinnamon, tapioca, and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, for 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate for 2 hours or until chilled and slightly set.
• Preheat the oven to 425 degrees.
• On a lightly floured surface, roll one half of the dough to an 18 in. circle. Cut 12 circles with a 4-in biscuit cutter, rerolling scraps as necessary; press dough onto the bottom and up sides of ungreased muffin cups. Repeat with remaining dough. Spoon strawberry-rhubarb mixture into muffin cups.
• Bake 12-14 minutes or until filling is bubbly and crust golden brown. Cool in pan for 5 minutes; remove to wire racks to cool.

Happy Birthday to my husband

Celebration #1 with Martha and their May birthdays. Thanks to Cathy for the delicious Mayonnaise Chocolate Cake 

and celebration #2 today with my family and enjoying a fabulous fancy chocolate cake! 

Strawberry and Rhubarb Pie is his second favorite dessert after anything chocolate. 

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