Strawberry and Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

This recipe, Strawberry Rhubarb Hand Pies, before the strawberries are gone from the supermarket, try making these hand pies.


Strawberry and Rhubarb Hand Pies Recipe


Strawberry and Rhubarb Hand Pies

¾ cup finely chopped fresh strawberries

¾ cup finely chopped fresh rhubarb

½ cup Splenda or sweetener of your choice

1 Tbsp. tapioca, quick cooking

1 ½ tsp. grated orange peel

2 pie crust, refrigerated

1 egg yolk

1 Tbsp. whipping cream

2 tsp. sugar


Heat oven to 375 F.  Line large cookie sheet with parchment paper.  In 2 quart saucepan, mix strawberries, rhubarb, ½ cup sugar, the cornstarch and orange peel.  Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened.  Cool slightly.

Remove pie crusts from pouches; unroll on work surface.  With 2 ½ inch round cookie cutter, 14 rounds from each crust; reroll scraps.  On cookie sheet, place half of the dough rounds 2 inches apart.  Top each with 2 teaspoons fruit mixture.  Brush crust edges with water; top with the remaining dough rounds.  Press edges firmly with fork to seal.  Cut slits in top of each round.

In small bowl, beat egg yolk and whipping cream; brush over tops of pies.  Sprinkle with 2 teaspoons sugar.

Bake 20 to 25 minutes or until lightly browned.  Serve warm or cool.


(Recipe for Strawberry Rhubarb Hand Pies, Diabetic Connect, 2015)


Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries.  They’re perfect for a bunch or a grab-and-go-breakfast.

                Audrey Stallsmith                                                                           Hadley, Pennsylvania


Nut-Topped Strawberry Rhubarb Muffins Recipe

Nut-Topped Strawberry Rhubarb Muffins

2 ¾ cups flour

1 1/3 cups brown sugar

2 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

1 egg

1 cup buttermilk

½ cup canola oil

2 tsp. vanilla

1 cup fresh chopped strawberries

¾ cup diced fresh or frozen rhubarb

Topping:   ½ cup chopped pecans

1/3 cup packed brown sugar

½ tsp. cinnamon

1 Tbsp. cold butter

In a large bowl, combine the first six (6) ingredients.  In another bowl, whisk the egg, buttermilk, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in strawberries and rhubarb.  Fill greased or paper lined muffin cups two-thirds full.

In a small, combine the pecans, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 400 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.        1 ½ dozen

(Recipe for Nut-Topped Strawberry Rhubarb Muffins was in


Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina


Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in