June 8, 2009
Strawberry Rhubarb Pie
When I was growing up, I loved rhubarb. I don’t remember eating it in pies or desserts, though I might have. I remember picking a stalk from a plant in our back yard, and just munching on it. I loved it that way!
I haven’t eaten rhubarb much as an adult, but I’ve seen so many recipes including it recently that I had to find some. When the farmer’s market didn’t have any, I found some at the grocery store. I of course, ate some raw, but I also made a pie. I don’t enjoy it raw as much as I used to, but I like the nostalgic feel it gives me.
This was my first time trying a Whole Foods frozen pie crust. I was pleased with the way it turned out. I decided to put a crumb topping on the pie which worked well. So here is my version of a gluten-free strawberry rhubarb pie.
- one 9 inch pie shell
- 4 c. rhubarb pieces
- 2 c. sliced strawberries
- 1 c. sugar
- 1/4 c. corn starch
- 1 Tb. lemon juice
- 1/2 c. sorghum flour
- 3 Tb. brown sugar
- 2 Tb. butter
Wash and cut the rhubarb into pieces that are 1/4 – 1/2 inch thick. Wash and slice the strawberries. Put the above amounts of each in a large bowl. Add the sugar, corn starch, and lemon juice. Toss to coat. Let it sit about 15 minutes. While it sits, prepare the topping. Put the mixture in the prepared pie dish, and sprinkle the topping over it.
Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool. If it cools completely, the pie pieces will hold together. We couldn’t wait that long. There was some leftover, and we found that it is also very good eaten cold out of the refrigerator.
Erewhon Strawberry Crisp Flakes, Erewhon Crispy Brown Rice with Mixed Berries and Erewhon Corn Flakes sounded the best to him. He's been very open to experimenting different gluten-free foods.
I have never even tasted rhubarb, but seeing this recipe, I must try it!
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