Make sure you start off with the pastry because it has to cool for a while before using it. Definitely use a food processor as suggested- it's SO easy!
Here is a before shot of the rhubarb, sugar, and cornstarch...
...and this is the beautiful color once it's cooked down a bit!
The Pate Sucre (a French term for a crust pastry- I googled it for you :)), should be thinly rolled out and cut uniformly (I used a glass).
For the record, don't put as much of the rhubarb mixture on each cut out as I did in the picture above...makes it reeeeeally hard to seal properly!
Once sealed, crimped with a fork, brushed with milk, and sprinkled with sugar, it should look prettier than this. Ha! I made a mess of them, but you get the general idea!
Once baked, let them cool for a few minutes before biting in to the sweetly tart, warm, soft and crunchy delightful pocket! And your friends will think you're oh, so fancy for making individual home pies!