Lunch: Winnie's Mini Rhubarb & Strawberry Pies Recipe

This recipe includes superfoods such as:

Cinnamon

Health benefits of Winnie's Mini Rhubarb & Strawberry Pies Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3/4 cup sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

Instructions

Preheat oven to 425 °. Place tapioca in a small food processor or spice grinder; process until finely ground.
In a large saucepan, combine strawberries, rhubarb, sugar, orange peel, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough. Spoon strawberry mixture into muffin cups.
Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.

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