Spring means rhubarb and rhubarb means strawberry-rhubarb pie, rhubarb sauce, rhubarb struesel, and rhubarb-orange muffins. Since I had some California strawberries I needed to use up today, thought I would make some strawberry-rhubarb pie turnovers. I really like making these with this nifty gadget I bought in the Kitchen Store in Newington, NH (If you haven't been to that store, it's a must- three times the size of a Sur le Table!). The turnover press comes in 4 different sizes ranging from the smallest one for making potstickers to the largest for empanadas. I use a mid-sized one for making fruit pie turnovers. It's so easy. You cut the dough in a circle with the back of the press, put the dough inside, spoon in the filling, moisten the edges, and fold it over. It crimps the ends and voila- you have a perfectly made turnover!
Strawberry-Rhubarb Pie Turnovers
First, make your pie crust dough using your favorite pie crust recipe (or if you don't like to make pie crust from scratch, use the pre-rolled crusts you can buy in the refrigerator section of your Supermarket). Pick your rhubarb and wash the stalks. Slit the stalks down the middle then cut in cubes. I estimate I used about 4 cups of rhubarb. Place in a saucepan. Add a couple tablespoons of water and simmer the rhubarb. There is lots of water in rhubarb and the water will cook out of the stems enough so that you shouldn't have to add more water. Add sugar to taste (rhubarb is quite tart)- I used about 1/2 cup.
Meanwhile, quarter the strawberries and add to the rhubarb. I added about 3/4 quart of berries. Simmer until rhubarb and strawberries are soft. Spoon out some liquid and add about a tablespoon of cornstarch, stir into a paste, and add to rhubarb mixture to thicken. Let rhubarb sauce/filling cool. The rhubarb has a lot of pectin in it so it will naturally thicken.
Spoon about a tablespoon into the center of each medium sized tart (more or less depending on the size). Fold over and crimp edges. Place on parchment paper on baking sheet. Slit dough and then brush with egg wash (beat an egg with 2 T of water). Bake for 12-15 minutes at 400 degrees.
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