Blueberry-Rhubarb Tartlets

I will be completely honest. Today was not my best day. I had too much on my plate, as usual, not to mention people judging me.

So, I decided to treat you to a treat I made for an honors ceremony for child #4’s school. They are delicious!

Make the pie filling:

6 cups frozen blueberries

1 cup rhubarb

1 cup sugar (more or less to taste)

Cook on medium heat until comes to a boil, then turn down to simmer for about 3 hours, or until rhubarb breaks down and is no longer stringy.

Mix in a separate cup:

6 Tbsp. tapioca starch

1/4 cup of water

Stir vigorously and add to fruit mixture. Stir in well. This will thicken the filling so it becomes filling and not juice!

Make the crust:

Preheat oven to 350°F.

2, 6.3 oz. packages of gluten-free vanilla wafers (I used Kinnikinnick)

12 Tbsp. (1 1/2 sticks) butter, melted

Crush the vanilla wafers with a rolling pin in a gallon bag until fine crumbs. Add melted butter and mix in with your awesomely clean hands. In a muffin pan, lined with muffin papers, add 1 Tbsp. (Pressed down) of the crumb mixture until all the cups are filled. Press mixture as far up the sides as you can get it. Bake for 10 minutes, or until crust is golden brown (mine took 9 minutes!)

When pie filling is done, top your crusts with 1 Tbsp. of the filling and set back in the oven to bake for another 10 minutes. Remove from oven and let cool.

Result: 40 delicious personal treats. Enjoy!