Strawberry Rhubarb Mini Pies

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.

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