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  1. Home
  2. Baking

Rhubarb and strawberry crumble pies

Make mini versions of the ultimate winter warmer dessert
  • 31 Jul 2018
Rhubarb and strawberry crumble pies
Prep: 35 Minutes - Cook: 15 Minutes - easy - Serves 12
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Make mini versions of the ultimate winter warmer dessert

Ingredients

3 sheets frozen puff pastry, thawed

Vanilla custard, to serve

FILLING

1½ tblsps cornflour

375g trimmed rhubarb stalks, roughly chopped

¹∕³ cup caster sugar

1 tsp vanilla bean paste

250g punnet fresh strawberries, halved

TOPPING

¾ cup plain flour

100g unsalted butter, finely chopped

¹∕³ cup shredded coconut

¹∕³ cup raw sugar

Method

  1. Lightly grease a 12-hole muffin pan (¹∕³ -cup capacity). 

  2. To make filling, blend cornflour with 1 tblsp water in a small bowl until smooth. 

  3.  Place rhubarb, sugar, vanilla and 2 tsps water in a medium frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring for about 4 minutes, or until rhubarb is tender. 

  4.  Stir in strawberries, then cornflour mixture. Cook, stirring for about 1 minute, or until boiling and thickened. Transfer to a heatproof bowl. Cover. Refrigerate until cold. 

  5. To make topping, place flour in a medium bowl. Rub in butter with your fingertips until mixture resembles crumbs. Stir in coconut and sugar. 

  6. Place pastry sheets on a clean bench. Using a 10cm round cutter, cut out 12 rounds. Gently press into prepared pan. Spoon filling evenly into pastry cases (about 2 tblsps in each). Sprinkle with topping. 

  7. Cook in a very hot oven (240C) for about 15 minutes, or until pastry is golden and crisp. Remove. Stand in pan for 5 minutes before removing. 

  8. Serve warm pies with custard.

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