Last week it finally dawned on me that it's possible my rhubarb are never going to turn pink. Further more - it may just so happen that they are ripe right now! So I googled rhubarb and found much to my delight - that yes - some types of rhubarb are green. Wow. I just learned something new!
I'd been wanting to try my hand at making these individual fruit pies but had been frightened off by the whole prospect of kneeding and rolling out dough. This dough recipe is called Pate Brisee (short cut pastry)...and if that name alone is not enough to send one running for the hills than you are braver than I. However - I threw caution to the wind and set out to make these little beauties. It turns out that Pate Brisee is pretty easy ( I didn't even chill it as much as the recipe calls for), and turned out flaky and delicious. This is the perfect recipe if you have some random fruit laying around that you don't know what to do with. Or if you're craving pie. Or if you have a heartbeat.
Here's the recipe via Joy of Baking