Rhubarb hand pie.
I want to write on and on about how good these are but I will come off as sounding weird. Pete and I had them for dinner last night (and breakfast before that) and for dessert just now. The kids don't give a hoot about these, thank god. Pete and I are just getting, um, totally insane about them. We are splitting the last one now. We have declared them to be the best fruit/pie combo ever. We keep having the same ridiculous conversation, "These are so good! I can't believe how good these are. . ." It's almost boring, and yet it's true!
These leaked juice like crazy so if you make them, bake them on parchment paper and use another sheet in the rack below to catch the juice. I used the apple galette crust recipe from my cheat sheet and for the filling combined 4 cups chopped rhubarb, 1 cup sugar, 4 tablespoons flour, 1/2 teaspoon cinnamon. I doubled the batch of everything because grammie got such amazing rhubarb at the farmers market. What I just listed above is for a single batch. Bake for 15 minutes at 425 degrees, then 25 min at 350 degrees.
Add a hot cup of coffee and we think it's a complete meal.
