WHEATLESSNESS
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!
​
​
Components
-
pie filling
-
almond flour crust
-
whipped cream
​
The Crust
​
Ingredients
-
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.
​​
The Filling
​
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)
​
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​
​
Ingredients
-
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.
​
The Assembly
​
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,
​
​