Sweet and tart individual rhubarb pies are simple to make and absolutely scrumptious!
Let’s get back on track….There was a time when I could find plump long stalks of rhubarb growing all over the neighborhood and wild in the fields. Lately, finding good quality rhubarb has been very difficult, and trying to grow my own in high mountain country has been a failure without the aid of a green house. Happily, the local grocer had some beautiful rhubarb on the shelves this week so I snatched it up and made these beautiful little pies. I cheated a little and used store bought pre made pie crust.
Individual Rhubarb Pies
2 refrigerator pie crusts
4 cups chopped fresh rhubarb
1 1/2 cups sugar
1/4 cup flour
2 tablespoons butter
Wash rhubarb and chop into cubes, toss flour, sugar and rhubarb in a medium mixing bowl
Press inverted ramekin onto pie crust to make rounds. Cut second pre made pie crust into 2 inch strips, butter 4 ramekins liberally, place one round in bottom of ramekin and add one or two strips to cover all side of ramekin and press together to seal edges, fill ramekins to top with equal portions of rhubarb mixture
Dot with butter and place additional pie crust round over mixture, pressing edges together to seal. Decorate pies with leaf shapes made from left over pie dough, cut a few small slits in top to release steam.
Bake at 350 for 20-30 minutes or until golden brown and bubbly, serve warm with vanilla ice cream.