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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Gran’s Stewed Raspberry and Rhubarb – FODMAPs & Fructose Friendly


Whenever we would stay at Gran’s as a child, we were always well fed… and thoroughly spoilt as well but seeing as this isn’t anything close to a parenting blog I won’t comment on that.

Being a typical grandmother, as soon as we walked in the door, some sort of biscuit or treat was offered to us. If we were staying for dinner, I always hoped for her vegetable and barley soup, or her lamb shank soup. Gran was an amazing cook and I always use her comfort food dishes as a bench mark. Not just for taste but how they make you feel inside; they’re not called comfort foods for nothing, and while taste is of course important, certain foods will bring back memories and feelings.

For me, stewed fruits, rhubarb in particular, remind me of Gran and her kitchen and today, it seemed appropriate to make some. Now Gran would probably tell me off for not adding enough sugar to this but I’m sure she’d understand if I explained my reasoning to her. 🙂


  1. Rhubarb and raspberry are both low FODMAP fruits.

Stewed Raspberry and Rhubarb

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

Slice the rhubarb stalks in half lengthwise and then finely dice them.


Place them in a pot with the water, raspberries and dextrose, on a medium heat and stir through until the ingredients are evenly combined. Keep on the medium heat for ten minutes, until the raspberries have begun to “bleed” a little.


Reduce the heat to low and leave for an hour, stirring occasionally. Rhubarb is a tough fruit and will take a while to soften. But the wait will be worth it! Continue to cook on low until it has reached the thickness you prefer.


Gran would have served them with vanilla ice cream or thickened cream but they also go well with plain yoghurt – lactose free if required – or my vanilla bean custard, which is not lactose free.

This would also work well as the filling to a crumble – I might just do that with the left overs.