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!
Rhubarbedly,
Jodye