If fruit died and went to heaven, this pie is where strawberries and rhubarb would go.

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It is absolutely scrumptious. Light, fruity, creamy, a little sweet, a little tart AND it's wheatless and sugar-free.  If that's not heaven I don't know what is!

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Of course the whipped cream is optional but I highly recommend it. It not only adds a round, beautiful flavor to the pie, but brings a cloud-like experience to your mouth. I like to use a little liqueur to slightly sweeten it as there is enough sweetness in the pie.

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Indulgence at its sweetest without the guilt!

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Components

• pie filling

• almond flour crust

• whipped cream

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The Crust

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Ingredients

• 1 1/2 cup almond flour

• 1/3 cup sugar

• 1/4 tsp sea salt

• 1/4 cup melted butter

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Preheat oven to 325F.

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In a medium bowl, whisk together almond flour, sugar and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.

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Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.

 

​Bake unfilled until edges are golden brown, about 20 minutes.

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Allow to cool before filling.  Note, the crust will be soft when removed from oven but will harden when cooled.

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The Filling

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Ingredients

• 3 cups rhubarb - chopped in 1/2-inch pieces

• 3 cups strawberries - chopped in 1/2-inch pieces

• 3/4 - 1 cup agave or 1 cup sugar

• 1/4 cup cornstarch

• 1/2 tsp sea salt

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1 tbsp butter (salted is OK - I use it - if not too salty although common practice is unsalted)

• 2-3 strawberries for garnish (optional)

• a few mint leaves for garnish (optional)

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Add the rhubarb, strawberries, agave, cornstarch, salt and lemon juice to a heavy bottomed sauce pan or Dutch oven. Combine well.

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Cook over medium heat for about 5-10 minutes, stirring often as this mixture can burn if not attended.

 

Reduce heat to simmer and continue cooking, while stirring for another 5-10 minutes or until the rhubarb is soft. 

 

Allow mixture to cool before filling pie shell.  Alternatively, this filling can be stored covered in refrigerator for up to 5 days.

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The Whipped Cream​

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Ingredients

• 1 cup heavy whipping cream, cold

• 1 - 2 tbsp cassis or raspberry liqueur

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Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

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Add whipping cream to bowl and whisk (electric whisk is great) until the cream reaches stiff peaks.  Add the cassis and stir in.  If cream becomes too liquid-y briefly whisk some more until 'peaking'. ​ If not using right away, you can store in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds. if necessary.

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The Assembly

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When both crust and filling have cooled, fill the crust with the fruit filling.  You want to allow both to cool so the crust remains crisp.

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Garnish with sliced strawberries and mint if desired.

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Serve with whipped cream,

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