Spring has arrived gently and oh, so slowly to our little corner of the world. But even so small treasures are popping up in the garden. A few early planted peas here, a bit of over-wintered chard and parsley there, even a lone forgotton leek that was delicious cooked up into our dinner, and of course one of our favorites- rhubarb!
With my daughter’s help I made a batch of delicious fresh rhubarb hand pies to pack into lunches for our last day of homeschool co-op.
These little pies turned out so delightful that I just needed to share the recipe with you!
2 cups all-purpose flour
1/2 teaspoon salt(omit if using salted butter)
1 1/2 sticks butter
1/2 cup cold water
4 cups fresh chopped rhubarb
1 cup sugar
5 Tablespoons flour
1/4 teaspoon cinnamon
For filling- Mix sugar, flour, and cinnamon with chopped rhubarb in a large bowl, Mix well and set aside.
For Crust- Cut butter into small cubes, then using a pastry cutter work butter into flour. Leave some butter in large chunks. This will take 1 or 2 minutes. Next slowly add the water, blending until dough forms into a ball. You may need to use your hands as dough will be firm.
Put it all together- Roll out crust on a well floured surface. Cut into small circles. I used a large mouth canning jar rim to cut my circles.
Add a little bit of filling to each circle and fold it in half pressing the edges together. To make sure the edges stick together and look pretty use a fork and press all the way around.
Bake in a 350 degree oven for 15-20 minutes. Allow to cool for a few minutes before savoring!
These rhubarb hand pies are wonderful for bringing on picnics or packing in lunches!
Check out my YouTube video below to see more of the proccess.