STRAWBERRY RHUBARB PIE
(Scroll down for recipe)
If fruit died and went to heaven, this pie is where strawberries and rhubarb would go.
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!
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.
Indulgence at its sweetest without the guilt!
almond flour crust
1 1/2 cup almond flour
1/3 cup sugar
1/4 tsp sea salt
1/4 cup melted butter
Preheat oven to 325F.
In a medium bowl, whisk together almond flour, sugar and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
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.
Allow to cool before filling. Note, the crust will be soft when removed from oven but will harden when cooled.
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)
Add the rhubarb, strawberries, agave, cornstarch, salt and lemon juice to a heavy bottomed sauce pan or Dutch oven. Combine well.
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.
The Whipped Cream
1 cup heavy whipping cream, cold
1 - 2 tbsp cassis or raspberry liqueur
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
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.
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.
Garnish with sliced strawberries and mint if desired.
Serve with whipped cream,