Hi everyone, it’s Mary Ann from The Beach House Kitchen. I’m so excited to be sharing my recipe for these sweet and delicious Strawberry Rhubarb Pot Pies today on Oh, Sweet Basil. With rhubarb season in full swing and Mother’s Day just a few short weeks away, I thought these adorable AND easy 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 Strawberry Rhurbarb 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. Next, vent the top with a slit or a cute little cutout like I did, brush with some egg wash and pop it in the oven to bake!
This dessert is perfectly seasonal and couldn’t be easier! Enjoy friends!
Is Rhubarb Healthy?
Rhubarb is a healthy food.
It contains calcium, fiber, Vitamins K and C, and iron and manganese.
Are Strawberries Good for You?
Strawberries are packed with vitamin C, fiber, antioxidants, and more.
They contain antioxidants and are a good source for manganese and potassium.
Are Rhubarb Leaves Compostable?
Yes, composting rhubarb leaves is safe.
Rhubarb leaves are toxic if eaten, but they break down quickly in compost piles so they are safe to compost.
More FRUIT PIES You’re Sure to Love:
- Peach Pie with Lattice Top
- Dutch Mixed Berry Pie
- Perfect Razzleberry Pie
- Simple Blueberry Pie
- Fresh Strawberry Pie
- Lemon Jello Peach Pie
- Strawberry Rhubarb Pot Pies
- Sour Cream Peach Pie
- Homemade Apple Pie
- Dulce de Leche Banana Cream Pie
- Dutch Apple Pie
Strawberry Rhubarb Pot Pies
Strawberry Rhubarb Pot Pies
- 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
- 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 of 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.