Rhubarb Hand Pies

We have been getting generous bundles of rhubarb from our CSA. After the ice cream success, we decided to try our hand at hand pies. I saw a similar post on Angry Chicken that I couldn't get out of my head, so the kids and I jumped it without so much as a recipe.


I usually keep a homemade pie crust in the freezer for quiche, so we snagged one from there to divide into smaller pieces. (I highly recommend this practice of crust-on-hand. Pies, quiches, and now hand pies are so lovely to make without warning, but the crust-making usually puts me off. I make crusts three at a time, freezing two right away.)


We rolled the crust (and liberally flowered ourselves), and then mixed up this simple filling:

4 C rhubarb

1 scant cup sucanat

 4 tablespoons flour

1 T water

The kids did a bit of enthusiastic though ineffective stirring, and then we filled our wee crusts. Wet the edges, pinch, moisten the top and sprinkle with sugar.


We baked as per Amy's instructions (15 minutes at 425 degrees and then reduced the heat to 350 for an additional 25 minutes). Moments later we were happily nibbling these delicious, warm rhubarb pies. This may be my new favorite dessert!

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