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.
Strawberry & Rhubarb Mini Pies
- Yield: 8-12 1x
Ingredients
For the topping
- 2 large stalks of rhubarb, ends removed, diced
- 8–10 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
- Preheat your oven to 375 degrees.
- Place your diced rhubarb and strawberries in a 8×8 glass baking dish and cover with honey, vanilla, and coconut oil. Mix well.
- Bake for about 20-25 minutes or until your rhubarb is completely soft.
- While your fruit roasts, add your walnuts to a food processor and pulse until completely broken down.
- 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.
- 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.
- Repeat until crust ingredients are gone. I got ~10 muffins filled with crust.
- 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.
- Then add your whisked egg white and mix thoroughly with your “jam”.
- Use a spoon once again to spoon your jam mixture over your crusts, evenly distributing throughout.
- Bake for 25-30 minutes.
- Let cool, that sh*t gets hoooooot!
- Eat those cute little babies up!
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More Rhubarb:
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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!!!
Just made these and they are seriously amazing–Thank-you for the many recipes that I steal from you each week!
Off the hook…that is all
I’m gagging just thinking of liver. No thanks.
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.
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.
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!
1. this looks great, I made http://cosmopolitanprimalgirl.wordpress.com/2010/05/09/paleo-strawberry-rhubarb-crumble/ a couple of days ago and it was delish but will try your recipe next
2. can’t wait to read yr SUP blog
3. how on earth is this guy still your “crush” what the heck is wrong with him he should be sinking his claws into you
Juli, you are a genius.
We have tons of rhubarb growing in our garden right now!
Thank youuuuuuu!
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.
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!
I’m sure it would be!
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!