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servings:

These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.

• 12 tablespoons (2 sticks) cold unsalted butter, cut into pieces
• 2 ounces cream cheese
• 2 1/2 cups all-purpose flour, plus additional for work surface
• 1 teaspoon fine sea salt
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 4 cups (1/2-inch-diced) rhubarb (5 to 6 stalks)
• Pinch kosher salt
• 1/8 teaspoon freshly grated nutmeg
• 1 cup turbinado sugar, plus more for topping
• 1 large egg
• Lemon Buttermilk Ice, optional

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