Mini Rhubarb and Ginger Pies

Mini Rhubarb and Ginger Pies

These Mini Rhubarb and Ginger Pies are the most delicious and adorable spring treat! This homemade recipe by Michelle Alston @thelastfoodblog is an easy dessert that will impress all your guests. Also... why is everything mini so adorable???  Baby ducklings crossing a road in videos on Facebook, mini goats in pyjamas on TikTok and puppies tackling the stairs – it’s just way too much cuteness for words!!😲 This recipe is rather like our browsing history, cute and addictive.. you'll be working your way through them all!


🌼  400g rhubarb (cut into 1cm slices)

🌼 2 x sheets of pre rolled puff pastry (each one measuring 350mm x 230mm 14”x9” once unrolled)

🌼  120g NKD Living Granulated Erythritol

🌼  The juice of one medium lemon

🌼  6-7 drops of vanilla stevia liquid

🌼 1 small ball of stem ginger, finely chopped

🌼  Butter for greasing

🌼 Toasted almond slivers (optional)

🌼 Whipped cream for serving


    1. Preheat the oven to 180°C fan (200° conventional oven)

    2. Grease a 12 hole muffin tin

    3. Place the sliced rhubarb into a large bowl, add 120g of erythritol, the juice of one medium lemon and 6-7 drops of vanilla stevia liquid. Mix everything together until the rhubarb is coated in the erythritol and lemon juice. Set aside.

    4. Using a 9 1⁄2 cm pastry ring cut 14 rounds out of the puff pastry. Place a round of pastry into each muffin tin hole.

    5. Fill each pastry with a tablespoon of rhubarb. Add a small pinch of chopped stem ginger to the rhubarb.

    6. Place the muffin tin on the middle shelf in the oven and bake for 20 - 30 minutes or until the pastry is puffed up and golden.

    7. Once cooked, leave the mini pies in the muffin tin to cool for a couple of minutes. Then transfer them to a wire rack.

    8. Repeat for the remaining pastry rounds.

    9. Top each mini pie with a couple of toasted almond slivers.

    10. Serve warm with a small dollop of whipped cream.

Makes: 14
Prep time: 15 minutes Cook time: 20 - 30 minutes
Recipe by Michelle Alston @TheLastFoodBlog

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