Nothing says spring like rhubarb, and nothing says summer like strawberries. Strawberry Rhubarb Crumble Mini Pies seemed like the perfect way to combine the two and enjoy both seasons at once!
This recipe is so ridiculously easy that you just have to try it. No seriously. I was at the store (always) and was grabbing the million ingredients I needed for the bajillion things I was cooking this past memorial weekend and I strolled past the rhubarb. Four stalks left. In the ENTIRE produce section, just four. And they were perfect. My brain went AHHH SPRING IS ALMOST GONE AND YOU DIDN'T USE RHUBARB!!! What is WRONGGG with you??!?
Pretty much went just like that. SO. Bought those four stalks of rhubarb. Done deal. Then grabbed a thing of strawberries (I say thing because carton's not word...) and decided on Strawberry Rhubarb Crumble Mini Pies before I'd even reached the check out line.
It was a magical moment. I had just bought these new le creuset cocettes (I know, I'm obsessed) and decided to forgo regular pie and do the way better personal, mini pies because what could be better than a personal pie? Oh that's right, nothing.
Now just wait, it gets better. Prep is done in just 15 minutes! I shall repeat. 15 MINUTES! Throw these puppies in the oven for 25 to 30 minutes and presto! Spring AND summer in your own personal pie pan. Or if you want to be snazzy,"personal cocette" (French will always impress). Now go grab that rhubarb and whip these Strawberry Rhubarb Crumble Mini Pies up before the spring season passes us by!Print
For the crumble
- 1 cup flour
- 1/2 cup oats
- 1/2 cup golden brown sugar, packed
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
For the rhubarb and strawberries
- 4 cups strawberries, hulled and quartered
- 4 stalks rhubarb (about 2 lbs), halved if thick, and diced 1/4 inch
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup cornstarch
- Preheat oven to 400˚F. Grease a 9 inch pie pan or 6 mini cocettes (8 fl oz).
- In a large mixing bowl, stir together the ingredients for the rhubarb and strawberries, pressing on the fruit to release the juices. Cover with a towel and set aside to rest for 10 minutes.
- Meanwhile, in a medium mixing bowl, combine the ingredients for the crumble until thoroughly mixed.
- Pour the fruit mixture into the prepared pan or cocettes. Top liberally with the crumble mixture.
- Place the pan or coquettes in the oven, with a sheet underneath to catch run over filling.
- Bake for 1 hour if using a pie pan, and 30 minutes for the coquettes, until the crumble is browned and the filling bubbles.
- Cool for 10 minutes on a wire rack. Serve warm with french vanilla ice cream to garnish.