rhubarb brings me back to my grandma’s homemade crisps. i tried my hand at a strawberry rhubarb pie once, but it turned out a bit soupy (i blame the juicy strawberries from harry’s berries.) i decided to skip the berries this time, and make 4 mini pies, using 5-inch tin pans that i got at surfas. i just happened to have some fresh thyme on hand and thought it might be an interesting compliment with the tart rhubarb. since i have always wanted to try using lard in my crust, and i had picked some up at lindy + grundy when i was there last, i substituted it for the shortening in the dough recipe.

ingredients:

• 4 cups fresh rhubarb, chopped
• 1 tsp fresh thyme
• 3/4 cups white sugar
• 1/2 cup brown sugar, not packed
• 6 tbsp flour
• 1 double-crust pie dough, divided into 8 discs
• 1 tbsp butter, cut into 16 pieces
• 1 egg
• 2 tbsp turbinado sugar
• cinnamon

directions:

this is stupid easy. toss the thyme with the chopped rhubarb.

combine the white and brown sugar with the flour. roll out 4 of the disks of dough and place in the tins.

put a couple tablespoons of the sugar flour mixture in the bottom of each.

divide the rhubarb between the tins, and top with 4 pieces of butter on each.

put several more tablespoon of the mixture over each, letting it get in between the rhubarb. (i did end up with some mixture left over.)

roll out the remaining 4 disks and top each. crimp the edges making sure they don’t hang over too much.

brush the egg over the top, sprinkle with turbinado sugar, and lightly dust with cinnamon. cut four slits in the top to allow for ventilation.

put them on a cookie sheet on the bottom shelf of the oven at 450˚ for 15 minutes, then reduce the temperature to 350˚ and bake for another 45 minutes. let them cool on a wire rack.

parts of two of my crusts fell off early in the baking, due to hanging over the edge too much. i was able to save them, and i’m sure just as delicious, but just look a bit messy. the other two were perfect.

…and i had leftover rhubarb to make a crisp to boot!

i now have copious amounts of rhubarb treats, and kicking myself for not picking up vanilla ice cream. grrrr.

notes: i prefer my rhubarb on the tart side, so i’ll probably use less sugar next time. i couldn’t taste the thyme, whereas others could, so adjust to your taste.