There’s just something about fresh, homemade pie that’s comforting, and well….homey. Being that today is National Strawberry Rhubarb Pie Day (and I’m enjoying a weekend , it’s the perfect day to try out a new living well recipe that I have added to my collection.
This sweet and tangy treat was first made popular during the early 1800’s. Did you know that rhubarb is actually a vegetable? well, it is. This fact makes strawberry rhubarb pie one of the rare (tasty) pies that combines fruits and vegetables into one delicious delight. In my book,any dessert that compliments strawbabies (one of my fave fruits) and gets us to eat our veggies, deserves its own day! And with strawberry season starting, what better way to celebrate this summertime favorite than to bake one yourself. Yum!
I enjoy making individual “indi” desserts, so this mini pie “tart” if perfect, and will create a lovely dessert presentation. If you feel like having a Betty Crocker moment today, here’s the recipe to try:
Strawberry Rhubarb Tarts
- 1/2 c butter (or butter substitute), softened
- 1/2 c confectioners sugar
- 1 tsp almond extract
- 1/2 c whole-wheat flour
- 1/2 c all-purpose flour
- 1 egg
- 1/4 c nonfat milk
- 5 rhubarb stalk, cleaned
- 1/2 c water
- 1/2 c agave (love this stuff!)
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 10 strawberries, hulled and sliced
1. Mix (or blend in blender) butter, sugar, almond extract, and flour until the mixture looks like course crumb
2. Add milk. Blend until the mixture becomes dough
3. Flour the dough and roll out on a lightly floured counter or board to a 1/4″ thickness.
4. Using a 4″ round cookie cutter, cut 12 circles
5. Place a cutouts in cupcake pan to form tart shells
1. Preheat oven to 350F
2. In medium sauce pot, cook rhubarb, cinnamon and agave with water and lemon juice for approx. 5 minutes over medium heat. Allow the mixture to cool.
3. Pour filling contents into blender pitcher. Secure lid and pulse the mixture 2-3 times.
4. In medium bowl, mix the strawberries with the rhubarb mixture.
5. Divide filling evenly into each tart shell, filling each shell 2/3 full
6. Bake for 10-15min or until golden
Using this health conscious recipe, each tart has only 140 cal, 2.5g of fat and 17g sugar.
These tarts make a great summertime dessert. And if you’re life me, I like to prepare mini indi versions of great dessert when entertaining.
Wish you a Sweet Saturday!
recipe and photo courtesy of living well