1 packet, Sway Orange Pikelet/Waffle Mix, 400g
200g butter, cold and diced
½-3/4 cup iced water
3 cups fresh rhubarb, chopped
1 cup frozen blackberries
2 Tbsp butter
¼ cup orange juice
¼ tsp cloves
3 Tbsp raw sugar
1 Tbsp maple syrup
Directions for Individual Rhubarb Pies
Place dry pikelet/waffle mix into a food processor with butter and pulse until mixed and crumbly. Turn on pulse and slowly add water until dough starts to form.
Remove from food processor and gather into a ball (do not work dough too much). Wrap into plastic cling wrap and put into the refrigerator for at least one hour.
In a saucepan, melt the butter and add the rhubarb and raw sugar. Cook until rhubarb begins to soften and then add the blackberries, orange juice, cloves and maple syrup. Cook down on low heat until the fruit blends into a compote. Set aside and let cool.
Preheat the oven to 180°C. Place a piece of baking paper onto a cookie tray.
On a clean spot of your kitchen counter, sprinkle some rice flour and roll out your dough into oval shapes (the size of a small, salad plate). Place dough onto the tray and place a dollop of fruit compote to one side. Fold the other side of the dough over the top to create a crescent shape. Pinch the edges with a fork and cut off the rough edges. Continue process until dough and compote are used up (should make about eight pies, depending on size).
Bake in oven until for about 10 minutes, until the tops begin to brown. Remove from heat and let cool completely until moved from the tray.
Serve with vanilla ice cream or plain yoghurt.