Makes 8 individual pies
Slender pink stalks of rhubarb in the market are one of the first signs of spring, and pastry chef Garrett Melkonian has been busy putting rhubarb pies, galettes, and crostadas on our dessert menus. Here's a version you can make it home. Serve these little hand-formed pies warm (you can reheat them if you baked them ahead), topped with scoops of vanilla ice cream.
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