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