Cherry Berry Rhubarb Sweet Pot Pies with Vanilla Bean Ice Cream
2 cups chopped sliced rhubarb, fresh or frozen
1 cup sweet dark cherries,chopped fresh or frozen
1/2 cup sugar
1/4 cup fresh orange juice
3 tsp corn starch
1 sheet puff pastry, thawed
1 egg plus 1 tbsp water, whisked
Vanilla Bean Ice Cream, purchased
Heat oven to 400 degrees
Line large baking sheet with parchment paper. Place six ramekins on baking sheet.
Place fruit into a medium size saucepan. Sprinkle with sugar, and toss to stir.
In a small bowl whisk together orange and cornstarch. Pour over fruit and cook over medium high heat until thickened. Pour into individual ramekins. Cool slightly.
On a lightly floured board, roll pastry into a square. Cut into six even squares.
Place pastry over fruit mixture pressing down to seal, or turn crust under and press. Brush tops with remaining egg wash. Cut three vents, and lightly sprinkle with sugar.
Bake for 25-30 minutes or until golden brown and bubbly. Cool 10 minutes before serving.
Serve with vanilla bean ice cream.
Makes 6 servings
Recipe by Amy Richardson