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!
INGREDIENTS (Makes 14)
🌼 400g rhubarb (cut into 1cm slices)
🌼 2 x sheets of pre rolled puff pastry (each one measuring 350mm x 230mm 14”x9” once unrolled)
🌼 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
Preheat the oven to 180°C fan (200° conventional oven)
Grease a 12 hole muffin tin
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.
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.
Fill each pastry with a tablespoon of rhubarb. Add a small pinch of chopped stem ginger to the rhubarb.
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.
Once cooked, leave the mini pies in the muffin tin to cool for a couple of minutes. Then transfer them to a wire rack.
Repeat for the remaining pastry rounds.
Top each mini pie with a couple of toasted almond slivers.
Serve warm with a small dollop of whipped cream.