Rhubarb hand pies are arguably even better than rhubarb pie for two reasons. 1. They are totally portable (stuff two in your
bra purse and go!) 2.They are totally acceptable breakfast food (I mean, I justify regular pie from time to time, but these are essentially grown-up Pop Tarts).
I’ve got my sister and my sweet twelve-week-old nephew Henry visiting this week, and today is my son Theo’s fifth birthday. I can’t believe it’s been five years since Theo came into my life. Five years old feels significant. I’m gonna keep this post short and sweet so I can do aunty/birthday shenanigans with them, but I just wanted to pop in and say hi and share these rhubarb hand pies with you.
I’ve been super busy lately in a wonderful way. Life in the suburbs has taken on a different pace – busy in a different way than the stressy-busy of the city. Now we are enrolled in many activities to meet new friends and get out of our own backyard. It’s fun, just different from and more scheduled than the casual play-date lifestyle we had before.
I’ve also been really busy freelancing recipe development and photography, which I love. And I was in Toronto for three days last week meeting the KitchenAid team because I’ve joined their tribe of cooks and chefs across Canada. I am excited to share the adventure with you as it unfolds. I’m co-hosting an Instagram Artisan Mini Mixer giveaway until May 20th, 2018, so go get in there.
I did a personal Instagram giveaway for Mother’s Day last weekend, too – my mom is an artist and offered this adorable crow painting. The giveaway is finished now, but I wanted to share the pic so you can see.
Is rhubarb in your markets yet? It’s been in ours for a few weeks and I can’t stop. I’ve got some yummy compote in the fridge to enjoy on yogurt and toast this week in addition to the hand pies.
Hope you’re having a lovely Wednesday, friends! I’m off to jump in a bouncy castle and then eat ice cream cake. (I decided that was the right order of activities.)
Rhubarb Hand Pies
- 2 1/2 cups 315 grams all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup 225 grams/2 sticks cold butter, cut in 1 inch cubes
- 1/2 cup ice cold water
- 1 1/2 cups finely chopped rhubarb
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 egg
- 1/2 cup confectioners’ sugar
- 1/4 tsp vanilla extract
- 1 tbsp water
- Combine flour, sugar and salt in a food processor; pulse a few times. Sprinkle butter over top and pulse until butter pieces are about the size of coarse crumbs. Scatter ice water over and pulse again a few times until a shaggy dough forms.
- Turn dough out onto a floured counter. Gather the dough into a cohesive lump and pat it into a disc. Wrap dough in plastic wrap and refrigerate overnight, or for at least two hours.
- Preheat oven to 400º F. Line two baking sheets with parchment paper.
- Roll dough into a rectangle (approximately 16? by 11? wide). Trim edges to make straight lines. Use a knife or pastry wheel to cut dough crosswise into 6 equal strips.
- Divide the rhubarb filling among the dough strips, placing it in a small pile on one end of each rectangle, then fold remaining dough over and pinch edges to seal. Use a sharp paring knife to cut two 1? slits in the tops of each pie. Transfer pies to parchment-lined baking sheet.
- In a small bowl, whisk egg with 2 tsp water. Brush pies with the egg wash. Bake pies for about 25 minutes, until golden brown and filling is bubbling out.
To make icing:
- Whisk together confectioners’ sugar, vanilla extract and water. Drizzle over warm pies in a zigzag fashion.