Ingredients
1
tablespoon butter
3
cups chopped fresh rhubarb
3
cups fresh strawberries
1 1/2
cups granulated sugar
Juice of 1 lime (1 to 2 tablespoons)
Dash ground ginger
Dash ground cinnamon
1/2
cup cornstarch
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg white, well beaten
1/4
cup turbinado sugar (raw sugar)
Preparation
Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray.
In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 7 minutes or until very soft. Add strawberries and granulated sugar; cook until mixture begins to thicken slightly. Remove from heat. Stir in lime juice, ginger and cinnamon.
Pour mixture into blender. Add cornstarch; cover and blend with on-and-off pulses until pureed. Set aside.
On large cutting board, unroll pie crusts. Cut 3 (4-inch) rounds from each crust. Press rounds into muffin cups, leaving crust edges hanging over sides of cups. With knife, trim crust edge slightly to even out crust hanging over edges.
Spoon 1/2 cup strawberry-rhubarb filling into each crust-lined muffin cup.
Using pizza cutter, cut remaining pie crust into 42 strips, about 3 inches long and 1/8-inch wide. For each mini pie, weave 8 strips together to create lattice square; cut square with 2 1/2-inch round cutter. Gently place lattice round over top of filling in crust-lined muffin cup. Roll overhanging pie crust edge to meet lattice top.
With pastry brush, brush tops of each mini pie with beaten egg white. Sprinkle with turbinado sugar.
Bake 25 to 30 minutes or until filling is set and crust is golden brown. Serve warm or cold.
