By: April Harrington
These mini pies are perfect single serving treats for our COVID cautious world. There are plenty to share with this recipe!
2 cups coarsely crushed graham crackers, preferably gluten-free & vegan
1 tbsp. pure maple syrup
1/4 cup + 2 tbsp organic coconut oil
1 3/4 cups chopped rhubarb (approx. 5 medium stalks)
1/2 cup coconut sugar
1 cup water
1 dash sea salt (or Himalayan salt)
1 3/4 cups quartered strawberries
3 tbsp. cornstarch (preferably GMO free)
3 tbsp. water
1 tbsp. orange juice (approx. 1 medium orange)
1 tsp. finely grated orange peel (orange zest)
1/2 tsp. pure vanilla extract
6 medium strawberries, halved
Place graham crackers in food processor (or blender); process until finely ground.
Add maple syrup and coconut oil; pulse until thoroughly combined.
Prepare a muffin sheet by coating the lining with non-stick spray.
Place 3 to 4 tbsp. of the graham cracker mixture into each muffin cup; press down with fingers, molding it to cover the bottom and sides of each muffin cup.
Place muffin cups in freezer to set (approx. 2 hours).
While muffin cups are in freezer, bring rhubarb, sugar, water, and salt to a boil in medium saucepan over medium -high heat.
Reduce heat to medium low; gently boil, stirring occasionally, for 6 to 8 minutes , or until rhubarb has softened.
Add strawberries. Bring back to a gentle boil; stirring frequently, for 1 to 2 minutes.
Combine cornstarch and water to make a slurry.
Add cornstarch slurry to boil; stirring frequently for 1 to 2 minutes, or until mixture thickens. Remove from heat.
Add orange juice, orange peel, and vanilla extract; mix well.
Chill in refrigerator until mixture has reached room temperature (approx. 2 hours).
Fill each muffin cup with 3 tbsp. rhubarb mixture. Chill muffin cups in refrigerator for approx. 2 hours, or until mixture has set.
Top with a half strawberry and some graham cracker crumbles for a garnish, and enjoy!
*Recipe adapted from Fixate.