Prepare the pie crust dough and place in the refrigerator to chill while you make the filling.

Put the rhubarb, 1TB water, and 2 TB honey into a small sauce pan and bring to a simmer. Lightly simmer the rhubarb mixture about 4 minutes, and set aside.

Put the strawberries, 3 TB of water, 3TB honey, and cornstarch into the sauce pan and bring to a simmer, stirring to combine just until the sauce thickens a bit - should take a couple minutes. Then turn off the heat and add in the rhubarb mixture and combine.

Preheat the oven to 400 degrees and take out the chilled pie dough (should chill for about 30 minutes.)

Roll out your dough on a floured surface (I use white rice flour), and use a large circle cutter to make your mini pie crust (I used the large circle lid from my collagen container). Put each pie crust onto a Silpat or parchment paper lined baking sheet.

Spoon some of the strawberry rhubarb filling into the middle of one of the pie crusts (not too much or you won't be able to fold in the sides - about a heaping TB). Fold the edges of the crust in however you wish - doesn't have to be fancy! Do this step with the rest of the mini pie crusts.

Whisk the egg with a TB or so of water to make an egg wash. Brush this egg wash on the pie dough and then brush with honey, or sprinkle with pure cane sugar.

After you have finished preparing the mini galettes, bake in a 400 degree oven for 20 minutes. Cool at least 10 minutes before handling.