Strawberry Rhubarb Pie Bites – Coconut Oil

Strawberry Rhubarb Pie Bites – Coconut Oil

Print This Recipe

Summer is on the way, and the strawberries are in season! Instead of making a whole pie, make the perfect bite size treat with fresh rhubarb and strawberries, plus a nutty flavor complex of Virgin Coconut Oil.

Prep Time
Cook Time
12 pie bites


  • Pie crust (rolled out)
  • 8-10 fresh strawberries
  • 2 stalks of rhubarb
  • La Tourangelle Virgin Coconut oil
  • 1/2 cup of sugar
  • 1/2 stick of butter
  • Seasalt
  • A mug and a fork


  1. Preheat the oven to 350 degrees.
  2. Slice rhubarb and strawberries into very small bites. Place in frying pan with sugar, a spoonful of coconut oil and a dash of butter. Put on low heat and let simmer until strawberry and rhubarb are soft.
  3. Take your rolled out pie crust (homemade or store bought work) and use your mug as a cookie cutter to create large circles. Next, place your strawberry/rhubarb ingredients in a circle and fold over to a half circle. Then close the dough with using your fork to indent.
  4. Next, melt a bit of butter and coconut oil in the microwave and wash the mixture on the mini pies with a cooking brush. Finish off by sprinking sea salt on top for a sweet and salty flavor.
  5. Place on an ungreased cooking sheet in the oven and cook for 6-8 minutes or until golden brown.
  6. Serve and enjoy!

Recipe courtesy Jenna Whitecar