Rhubarb is one of the season’s sweetest gifts. These crisp, tart stalks that look like ruby-red celery start appearing in the farmer’s market in early spring. They get snapped up in a hurry by eager bakers, but to the uninitiated they are a bit of a mystery. That’s because rhubarb looks so much like a vegetable — it is in fact a vegetable– and is so lip-puckering sour that someone who’s never tried it before can’t help but wonder how it would fit in with sweets, where it is most often used. Well, I have an easy solution to make you a believer: put some rhubarb where your mouth is. But first, bake it into a pie, like this one I have for you today.
Strawberry rhubarb pie is adored by many, in spite of or perhaps because of its old-timey charm. At their best, cooked strawberries taste like cotton candy and rhubarb is the perfect almost citrusy-sour contrast. There’s no twist here, nothing fancy whatsoever. This recipe is simple, just the way I like it. I want you to have access to the most balanced approach to a strawberry rhubarb pie. This is a recipe to keep in your back pocket, taped to the inside of your pantry cabinet, or simply seared into your mind.
Vegan & Gluten-Free Pie Crust
Makes 1 approximately 9″ pie crust
- 1 1/2 cups rice flour (brown or white)
- 1/4 tsp. baking powder
- 1 Tbsp. agave nectar, or sweetener of choice
- pinch of salt
- 1 Tbsp. ground flaxseed + 3 Tbsp. water
- 1/4 cup dairy-free buttery spread, melted
- cold water
- Stir together the flaxseed mixture and melted dairy-free buttery spread.
- Sift together the dry ingredients over the wet ingredients. Stir the dough together – it will be soft and crumbly. Add enough cold water so that the dough can be pressed together and holds.
- Lightly oil the pie pan.
- Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness. I use a flat bottomed measuring cup to help make the crust even and flat.
- 3 cups thinly sliced rhubarb
- 2 cups rough chopped strawberries
- 1/2 cup agave nectar, or sweetener of choice
- 1/4 cup tapioca or cornstarch (gluten-free)
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- Preheat oven to 425° F (218° C).
- Combine all of the filling ingredients together in a large mixing bowl.
- Add filling to the prepared pie shell. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
- Bake for about 20 minutes at 425° F (218° C). Lower heat to 350° F (177° C), and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crust should be golden.
- Place on a cooling rack and let cool for about 30 minutes before serving.
(Photo Credit: my sister, Jenny Norris – jjnorris.com)
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