Since I had rhubarb on the mind and a few pounds of it in my refrigerator I took memorial day to covet my blissful desire for all things sweet and tart. It also goes along with my competitive streak in the never-ending Marin vs. Pie Dough battle. 

The Contenders
Pros: Enjoys a challenge, Likes pihhhhh (insert Paula Deen accent here)
Cons: Equipped with a 90 degree sauna she likes to call a kitchen, and an extreme lack of patience

Pie Dough
Pros: Delicate physique, Cold-tempered
Cons: Delicious, Delicious, Delicious

This battle has raged since Fall of 2010 when I managed to bake 12 apple pies in 2 months using the exact same recipe and never came out with 2 pies that looked at all similar. Luckily for you this is not one of those posts. This instead is the story of blooming love. Of a sweet, crunchy, chewy, empanada filled with a dripping hot strawberry and rhubarb and his ever serving girlfriend. Me. Add a little whipped cream and we have a menage-a-trois that could rival a teenage-boys fantasy. Hmmm did I just go there? Ok, lets move on... 
Strawberry- Rhubarb Empanadas
From laylita.com 

Sweet Pastry Dough
3 cups all purpose flour
¼- ½ cup sugar
Pinch of salt
2 sticks butter or 16 tbs, cut into 16 pieces
2 eggs
2-4 tbs cold water


  1. Mix the flour, sugar and salt in a food processor.
  2. Add the butter, eggs and water until a clumpy dough forms.
  3. Knead the dough for a few minutes.
  4. Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .
  6. Use the empanada discs immediately or store in the refrigerator or freezer to use later.

3 cups chopped rhubarb
3 cups chopped strawberries
1 cup sugar
2 tbs orange juice
1 tbs cornstarch
1 egg, yolk and white separated and lightly whisked
½ cup Sugar in the Raw


  1. Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
  2. Drain the liquid from the strawberries and rhubarb.
  3. To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
  4. Brush the edges of the empanada disc with the egg whites.
  5. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
  6. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
  7. Sprinkle the demerara sugar on the top of the empanadas.
  8. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
  9. Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
  10. Serve either warm or cold with whipped cream.

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