Miniature Raspberry and Rhubarb Pies – FODMAP/Fructose Friendly & Gluten Free

Miniature Raspberry and Rhubarb Pies

think you might have gathered by now that I am a fan of raspberry and rhubarb. It has replaced my pre-fruct mal love of apple and rhubarb and – this could just be a change in taste buds talking – I think I like it even more.

I especially like that these pies intentionally looks “rustic,” so if you mess them up a little it doesn’t matter. Perfect! The downside is that if you are like me and have no choice but to make your own pastry, it isn’t such a quick dessert, it requires planning. The pastry should really be made the day before, as well as the filling.The upside of this is that just before they need to be baked (or an hour or two before) you can just throw the ingredients together – the assembly is dead simple.


  1. Raspberries and rhubarb are both low FODMAP fruits.
  2. If you cannot tolerate lactose, this pastry might not be suitable for you. Butter is lower in lactose than the cream from which it’s made, as lactose is water soluble and butter is mostly lipids; however, lactose is still present.
  3. If you cannot tolerate maple syrup, you could substitute it for rice syrup etc.

Miniature Raspberry and Rhubarb Pies

Makes approx. 24 pies, depending on the size of your muffin tins and how thinly you roll your pastry.



  • 3 large stalks of rhubarb, diced finely
  • 2 1/2 cups raspberries – fresh or frozen
  • 1/4 cup dextrose
  • 1/4 cup maple syrup


  • 12 hole muffin tin x 2
  • 1/4 cup icing sugar
  • 1/4 cup milk or egg wash

Follow the linked instructions for the GF puff pastry preparation and refrigerate until you’re ready to use it. Follow the instructions for my Gran’s stewed raspberry and rhubarb in cooking the filling, just adding maple syrup instead of water. The longer it simmers for on a low heat, the thicker and more flavourful the filling will be. An hour is a good amount of time, at least; rhubarb takes a while to soften properly.

Once you are ready to make the pies, let the pastry sit at room temperature for 15 minutes to make it easier to work with. Preheat the oven to 180 C/350 F.

Roll the pastry out in as square a shape as possible, to just under 5 mm thick. Too think and the pastry takes too long to cook, not thick enough and it tears more easily, leading to the pies sticking in the muffin pans. Oh yes, before I forget, go ahead and grease those muffin pans well, in case of seepage. Back to the pastry. Slice your big square into 12 x 12 cm squares, and gently press those down into the muffin tins, leaving space between the pies as required by the pan you have.


Fill the pastry with 2-3 heaped tbsp. of raspberry/rhubarb mix – this may differ, again depending on the size of your muffin tins. Fold the flaps together and pinch them shut as neatly as possibly. Brush with an egg wash or milk to help with browning.

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Bake for 20-30 minutes, until the pastry is a nice golden brown colour. Let them sit in the muffin tins for 10 minutes before removing and placing them on a cooling rack, although they are best served warm.

Just before you are ready to serve, dust with icing sugar and whip some cream to serve alongside. Vanilla ice cream or vanilla bean custard would also work well. Most importantly, enjoy!

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Strawberry, Rhubarb and Coconut Pie – Low Fructose


Just last weekend there was a Strawberry Festival at a local park and I stocked up on freshly picked strawbs. Yum.

But what to do with them? I had conveniently forgotten that the fridge was full of raspberries, blueberries and kiwis that needed to be eaten, not to mention all the strawberry jam I made a couple of months ago.

Thinking… thinking…

It hit me when I was walking through the fruit and veg at the supermarket. Rhubarb is in season and I hadn’t had any since I took the very last of it from the grocer’s at the beginning of Autumn just been. Ev told me I was a bitch for taking the last of it, I maintain that it’s there to be sold.

A quick note on coconut. There is SO much confusion between all the different research and subjective reports flying around that there’s no wonder we struggle to know which we should trust. I compiled a short list of resources regarding coconut and it’s FODMAPS (or lack of) content here for your perusal.

Almond Meal Pastry

  • Use one batch of almond meal pastry to cover a 9 inch tart/pie dish.

Follow these linked instructions for the recipe and partially blind bake it according to option number 2.


Strawberry, Rhubarb and Coconut Pie Filling

  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1 vanilla bean, slit or 2 tspn. vanilla extract
  • 1/4 cup dextrose, optional for extra sweetness
  • 1 cup shredded desiccated coconut
  • 1/4 cup almond meal
  • 1/2 cup roughly chopped pecans

Simmer the rhubarb, strawberries, vanilla bean and dextrose (optional) for half an hour, until the rhubarb is completely tender.


Remove the vanilla bean and mix through the shredded coconut and almond meal. If coconut flesh affects you, you could just substitute more almond meal in its place. If you want the flavours to really intensify, let the mixture cool and refrigerate overnight. It turns delicious into KABOOM!

When you are ready to fill your partially blind-baked pie shell, keep the oven at 150 C/300 F (from baking the pastry) and spoon in the mixture until it is within 5-10 mm from the top of the crust.


Cover with chopped pecans.

Bake for a further 15-20 minutes, until the crust has turned a golden brown and the pecans are fragrant.

So I forgot to take a photo before I put it back in the oven...

So I forgot to take a photo before I put it back in the oven…

Remove and serve hot or cold, it’s up to you. Vanilla bean custard, whipped cream, whipped coconut cream (if it agrees with you), ice cream – it’s all good. And a good cup of tea.