I followed the ingredient amounts, but added strawberries to the mix (locally grown of course!). I had a lot of issues with the dough, and the lack of a rolling pin in the house as also less than a benefit to the final product. In the end, these little pies taste like pie. The roommates like them, but as with all pies, I find the crust is just too much crust. They also took me way longer than expected to make, as I had to make another batch of dough to use up all the filling. I was exhausted when it was all over.
They are yummy, bur require an ample glass of milk or tea to wash down the crust. If you're a more experienced baker, I definitely recommend this recipe. You just can't go wrong with Rhubarb and Strawberries.
My actual dinner, which I got to after two hours of baking, was a baguette with vegan cream cheese and roasted red pepper spread, available here.
I like it because it require no cooking, and after the long day of baking I had I was happy to just mix and eat. It does require a bit of fine chopping, but it turned out wonderfully well. It is garlicky, be forewarned. I'm not vegan, but I went with the recipe as is because I'm an inexperienced cook and am too scared still to get things wrong, but now that I've made it if I were to make it again, I would go for regular cream cheese. We'll see how it holds up after a night in the fridge.
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