Strawberry & Rhubarb Mini Pies

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These aren’t really like mini pies, but they’re trying ok?! Give my mini pies a break.

They’re kind of like peanut butter and jam bars, minus the peanut butter…or real jam. But you get my flow.

‘Year One’ is the all time worst movie ever. Don’t fight me on this one.

I got to go wakeboarding again this weekend. I’m starting to seriously really love it. This time I stopped being quite as scared and learned how to ride toe side. It still makes me super nervous, but I played it safe so I didn’t peel any layers back from the skin on my face when I hit the water. I was like a giddy little school child. Every time I crossed the wake on my toe side, I would get an instant grin on my face and look to my crush in the boat to see if they saw. You crossed the wake JB, congratulations. Stop thinking you’re cool. Whatsoever.

I also went paddleboarding. Oh yes I did. I stood up on a board and…paddled. But I can’t tell you a ton about that because I’ll actually be writing a blog post for The New Primal all about my baby-deer-like experience on a paddle board. So you’ll just have to check over there to see when I post it! Have you heard about The New Primal yet?! They’re pretty awesome. I just became a writer for them and am working on some product development as well! If you’re an outdoor enthusiast or looking to become one, they have some daaaaamn delicious jerky packs that you can take with you on the go! And if you use the coupon code: paleomg, you get 15% your purchse! Boom!

Sooooo I don’t really know what rhubarb is. I do know that it looks like red celery. And it’s on sale right now. So I have to cook with it. A bargain shopper is a smart shopper, right Mother? Right. And rhubarb goes really well with other sweet things. I tried eating it raw and I feel very neutral about that. I probably won’t try it again. Baked with honey is way better. But what isn’t?

Liver. Liver is gross. Once again, don’t try to fight me on this one either.

Print

Strawberry & Rhubarb Mini Pies

  • Yield: 8-12 1x
Scale

Ingredients

For the topping

  • 2 large stalks of rhubarb, ends removed, diced
  • 810 strawberries, stems removed, diced
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked

For the crust

  • 1 cup walnuts
  • 2/3 cup unsweetened shredded coconut
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked
  • pinch of salt

Instructions

  1. Preheat your oven to 375 degrees.
  2. Place your diced rhubarb and strawberries in a 8×8 glass baking dish and cover with honey, vanilla, and coconut oil. Mix well.
  3. Bake for about 20-25 minutes or until your rhubarb is completely soft.
  4. While your fruit roasts, add your walnuts to a food processor and pulse until completely broken down.
  5. Then add the rest of the ingredients to the food processor, including the egg and mix to incorporate. You should get a ball of dough stick dough.
  6. Place silicone muffin liners OR regular paper muffin liners in a muffin tin and use a spoon to scoop out a large tablespoon, place in your muffin tin, then press down to create a bottom crust.
  7. Repeat until crust ingredients are gone. I got ~10 muffins filled with crust.
  8. Once your rhubarb is soft and cooked through, remove from oven and using a fork to break up the strawberry and rhubarb to create a jam. Pour your “jam” into a bowl to cool for about 2 minutes.
  9. Then add your whisked egg white and mix thoroughly with your “jam”.
  10. Use a spoon once again to spoon your jam mixture over your crusts, evenly distributing throughout.
  11. Bake for 25-30 minutes.
  12. Let cool, that sh*t gets hoooooot!
  13. Eat those cute little babies up!

PaleOMG Strawberry & Rhubarb Mini Pies

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More Rhubarb:

Strawberry Rhubarb Cardamom Muffins

Watermelon Rhubarb Gin Fizz

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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49 thoughts on “Strawberry & Rhubarb Mini Pies”

  1. Love paddleboarding. I tried it for the first time last summer.

    Rhubarb and Strawberries are a match made in heaven…tart and sweet. And no, don’t eat it raw unless you plan on dipping it straight into sugar (obviously not paleo)..coincidentally I hear this is a delicious way to eat it when it’s super fresh

  2. Love, LOVE the paddleboarding; lakes are good, ocean’s better. Trying rivers this summer.

    Can’t wait to try this recipe – sounds like a great last day of school breakfast. My kids (who up until this point have been pretty Paleo resistant) think you are the bomb. I seem to recall the words “She is my newest favorite person” coming out of my daughter’s mouth after checking out your blog. I think my son would marry you. If he weren’t 11. Thanks for cutting their complaining by a good 7%. Now if you could just figure out a way to make chores fun….

  3. I won’t find you on the liver thing……….trust me! It’s N A S T Y! Makes me almost gag thinking about it! BARF!

  4. liver = so good with bacon. but what the eff isn’t good with bacon? if you’re trying to get more into offal, try beef tongue. looks gross, feels gross, but stick it in the crock pot with some spices for 8 hours, let it cool some, peel the outer layer off, cube it up, and warm it through with some tomatoes, tomatillos, spicy peppers, and cumin… yummmmmmmmmmmm.

  5. My husband’s favorite pie is strawberry rhubarb and I wasn’t sure how to tackle it this summer with the paleo thing going on. This is awesome! 🙂 Thanks, and I’m sure Matt thanks you too!

  6. I’m eating liver this very moment. I found a way to like it though so its ok. I’ve never tried either of those sports but I have tried windsurfing and that was an adventure to say the least.

  7. Year One is probably one of the biggest let downs I’ve ever viewed. Fact.
    I’m so jealous of your paddleboarding. It’s been on my bucket list for some time now. It’s hard living in Fargo to find a decent place to paddleboard. Just sayin.
    Also, this recipe is outstanding. The little pies are just so damn precious. Can’t wait to try this out. Thanks JB

  8. OMG! stop posting things I can’t have on the sugar detox!!! Ahhhh! My list of “foods i need to eat as soon as this thing is over” is WAY too long…

  9. I’ve never eaten rubarb but might consider it after seeing this. I can do this.

    Liver. I’ve been trying to work some in here and there. It is terrible, vile and disgusting all at once. I don’t advise mucking up awesome grassfed ground beef by trying to “hide” liver in it. I don’t think liver can be hidden. I’ve resorted to plopping a big bite in my mouth as a “snack” a couple times a week (kind of like taking medicine) since everyone says it’s so great for me. That could be the ultimate paleomg challenge: a recipe to make liver tolerable. If anyone can do it, JB can. See if Laura will taste test those for you…

  10. Beef liver & onions (cooked in butter) is one of my FAVORITE meals, but I accept that I have different tastes than most… when I was a kid my favorite meal was split pea soup. As in, when my mom said, “It’s your birthday next week, Carol, do you want a special meal or anything?” I said, “OOHH split pea soup, PLEASE??!” Maybe b/c she put bacon in it though… haha

  11. I WILL fight you! Liver is awesome! I hated it when I was a kid, then a friend made me fried (free-range) chicken livers and I was sold. After that I’ve mostly had deer liver, fresh out of a (free-range, of course) deer! Throw it in a skillet with butter and lots of onions, salt and pepper, and whatever other seasonings. You’re missing out… 🙂

    Also, made coconut rhubarb pie a couple of years ago and it was AMAZING. Try it. (in other words, feel free to make up a Paleo version with coconut butter and little sweetener and I’ll be very happy…)

  12. Delicious sounding recipe… great pics… yeah yeah…. i wanna know about the crush!!! i’m excited for you! pics?? 🙂

    You just made me google “Miami paddleboarding”, so i guess i’ll be giving it a try soon. Sounds like you had a great weekend!

  13. Strawberry-rhubarb pie was my fav as a kid!! I used to ask my mom to make me that for my birthday instead of a cake. I know, I’m weird, what kid didn’t want a cake. Whatever, okay.

    Yes, rhubarb is like red celery, only sour. Which is why it pairs well with the strawberries, and the honey. Sweet and sour!

    So the other day when I was at WF, I saw rhubarb and just had to buy some, along with strawberries. I made a pie filling, but didn’t want to make a whole pie thing with paleo crust and all. So I just cooked it up on the stovetop and ate it right out of the pot, stupid hot, burned my tongue. Whatever. Who needs a tongue?! Never occurred to me to do something like this!! Duh!! I told you, I am not good at converting nonpaleo things to paleo friendly. My brain just doesn’t work that way. So this is now on my gotta do list. YOU’RE AWESOME. Thanks for another good one! Can’t wait to try it!

  14. Rhubarb is awesome! I have this great recipe for a sour cream chocolate rhubarb coffee cake. Of course, it’s all full of wheat flour and dairy… sigh.

    A tip about rhubarb: if you want to grow it, plant ONE plant. It’s kind of a weed in that once it’s established, it won’t die. My Dad tried to kill some with RoundUp once, and they lived. Zombie plants. But tasty zombie plants.

    Looking forward to your paddleboarding post, I’ve always wanted to try it!

  15. First time poster, long time reader (and cooker). These are AMAZING. I got rhubard in my CSA box this week and honestly didn’t know what to do with it, until I saw your post. I think this would work just as well with other types of berries as well. The crust is perfect. I would also think that reversing the layers and making it more of a crumble would be great too. Thanks for a great post!

  16. These look amazing! I have to say that your paleo banana bread french toast made me believe that I could possibly survive this whole paleo thing (and I just made the bread itself- AH-MAY-ZING)! I’m moderately new to CrossFit and clearly new to paleo so I love reading your random rants and experimenting with your recipes! Keep being awesome!!!

  17. The New Primal’s jerky packs look awesome (and great deal on shipping, too), but I noticed that they contain wheat. Think you could get them to change the recipe? I would absolutely buy some if they were gluten-free.

    1. Michelle, it isn’t that they actually contain wheat, per se. They contain soy sauce, which most soy sauce actually contains wheat. Tamari soy sauce typically does not contain the added wheat, but it is still soy.

      I have to agree with you though, perhaps if they used coconut amigos instead of soy sauce, since soy sauce is not paleo/primal friendly either.

  18. Juli,
    I loved this recipe, it was hard to wait until they were done. Luckily, I had some leftover pork w/blackberry sauce to eat in the meantime! Just want you to know that I use your recipes all the time and post them on my company facebook page and they are very popular. (All women’s boot camp)
    Thanks for all your inspiration, plus you are super funny and sassy too … BONUS!

  19. wow. I adapted this amazing recipe into a cake (more like bars) by putting it in a bread loaf pan – made about 6 squares – perfect for two. I love your website and will follow it religiously as I’ve just entered the world of paleo and am loving it.

  20. I’ve got a cherry tree that’s got a bumper crop this year. I wonder if these would be good with cherries? One way to find out!

      1. Yes! I decided to make them as bars instead, so I used your crust recipe except I used a whole egg instead of just the white. I pressed that into an 8×8 pan. For the fruit I just simmered about 2 cups of cherries and a cup of strawberries with the honey and stuff for about 15 minutes until it was syrupy, then topped the crust and baked for 30 minutes. They are great!

  21. Hi! I made these with apple and rhubarb, and macadamia instead of walnuts, and they were amazing! Will definitely be making them again (maybe with cheaper nuts lol), all gone within an hour of coming out of the oven! It’s winter over here (Australia) and they were such a great hot little dessert for a windy, rainy cold night…I envy your paddle-boarding weather 🙁

    Would it be okay with you if I put my altered recipe on my blog? I would link back here and give you credit of course, but I totally understand if it’s not okay.

    Let me know 🙂

    (PS I’m trying to rate it 5 stars but I’m on my phone and not sure it’s working… So I’m sorry if it doesn’t, and I did try… Lol)

  22. I have a question (maybe a dumb one at that)…I really DON’T like coconut. What could I substitute for it in the crust.
    Thank you 🙂

  23. MMMMMMMmmmmMmMMMMMM

    I can probably name you about 10 other movies that were WAY WAY WAY worse than Year One. I have my husband to thank for picking those, though Prairie Home Companion was my fault. I didn’t even finish that.

  24. Around how many cups of rhubarb is two stalks? I have frozen rhubarb I bought at publix. This sounds awesome!!!

  25. I made this into a pie! Put the crust down in pir pan, added whole egg to fruit & guar gum to thicken!! So good & so fun! Thanks for all your work Juli!!!

  26. Love these they are so good! I didn’t have walnuts so I used pecans and I also didn’t have strawberries so I used raspberries and man they went fast. So delish!! 🙂

  27. I made these for the first time today and just tried one. YUM!!!!! I love that these aren’t super sweet. The crust is perfect too. My rhubarb/strawberries were swimming in liquid when they finished roasting so I ran the mix through the strainer to get rid of the extra liquid. The result was perfect! I need to make more of the jam filling next time though…

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