AKA the most beautiful and delightful thing to ever come out of my kitchen, I think. Usually I don’t like cute things, but these are awesome.
So I decided the other day, since it was rhubarb season, that I had to make something rhubarb (this is a yearly tradition that only happens once a summer). I wanted something single-serving because if it’s a whole pie or crisp, I will just sit there digging my fork into it endlessly. I am not worried about portion size or calories, more that this is disgusting and uncivilized and then if I have to feed it to anyone else, I have to be like, “Um, stay away from that corner.” And then people are like, “Ew, what is wrong with you?” and I’m like, “I live by myself.” So I decided I should try to make mini pies in my muffin tin, using the pie dough Jacqui and I made in our pie class. I wasn’t sure if this was a real thing, so I googled around and discovered that because of Pushing Daisies (a show I did not watch much and thus, according to the Consummate Dilettante, caused to be canceled) (note to the Consummate Dilettante: the reason I did not watch it much was that it was not very good), cup pies had a renaissance a few years ago. I.e., like three people made them and then they disappeared again.
I decided I would just improvise. I found various recipes for various strawberry-rhubarb-related things, mostly free-form mini tartlets; I finally chose to adapt the Brown Eyed Baker’s tartlets. (I have brown eyes too! CRAZY.)
I started out by chopping my beautiful rhubarb while, extremely belatedly, watching the finale of Saturday Night Live. (I was coerced; it sucked.)
My four stalks came out to approximately a pound and a half. (Look at my Twitter! Fairway Tweeted at me! Because I Tweeted at them first! It was cool.) I then sliced about half a pound of strawberries—half of one of the long giant containers—and left them on the cutting board …