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Sugar-crusted rhubarb hand pies

Australian Gourmet Traveller recipe for sugar-crusted rhubarb hand pies.

By Alice Storey
  • 35 mins preparation
  • 45 mins cooking
  • Serves 12
  • Print
Sugar-crusted rhubarb hand pies


  • 350 gm rhubarb, cut into 3cm pieces
  • 75 gm caster sugar, plus extra for scattering
  • 1 vanilla bean, split and seeds scraped
  • Juice of 1 orange and finely grated rind of 2
  • 150 gm (about 1 punnet) raspberries
  • 250 gm quark (see note)
  • 35 gm (¼ cup) pistachios, finely chopped
  • 2 tbsp pure icing sugar, sieved
  • 870 gm shortcrust pastry (see note)
  • 1 egg, for eggwash
  • For scattering: demerara sugar


  • 1
    Bring rhubarb, sugar, vanilla bean and seeds, half the rind and juice to the boil in a saucepan over medium heat, then reduce heat to low and simmer, stirring occasionally, until rhubarb breaks down (15-20 minutes). Cool, then add raspberries and stir.
  • 2
    Stir quark, pistachios, icing sugar and remaining rind in a bowl and set aside.
  • 3
    Preheat oven to 200C. Roll out pastry on a lightly floured surface to 4mm thick, place on a tray and refrigerate to rest (30 minutes). Cut out twenty-four 9cm rounds. Place half the pastry rounds on a tray lined with baking paper, spread each with ½ tbsp of quark mixture, leaving a 1cm border, then top with a dollop of rhubarb mixture. Brush edges of pastry with eggwash, top with remaining pastry rounds and press edges with a fork to seal. Cut a small cross in the tops with a sharp knife, brush with eggwash, scatter with demerara sugar and bake until golden (20-25 minutes). Cool briefly and serve with remaining quark mixture.


Note Quark is a soft cheese available from select delicatessens and health-food shops. If it's unavailable, substitute ricotta. We used 2 sheets of Carême vanilla bean sweet shortcrust pastry; to make your own, check out our shortcrust pastry recipe.
Drink Suggestion: Pink Lambrusco. Drink suggestion by Max Allen