Rhubarb is disappearing fast from grocery store shelves and farmers’ markets, so make this recipe quick! Perfect for any outdoor meal, these hand pies are portable and adorable. And, um, rhubarb and cream cheese…in case you forgot.
Photo by smitten kitchenNow, I realize in the eight-zillion weeks it takes me these days to get a seasonal recipe from my table to yours, rhubarb season may have passed for many of you. Do just consider this recipe a template for whatever berries or stone fruit you’d like to cook until a bit pulpy (this helps the pies from becoming runny messes, a far less charming offense when they’re handheld and running down your arm, rather than spilling out onto a plate), comingle with cheesecake, and tuck inside a pie square you will be absolutely more welcome if you show up with a basket of.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
