This one was a challenge, but I got there in the end! And now, I think this might be one of the easiest pies I’ve ever made. And it’s also crazy tasty. So strawberry rhubarb for everyone!
- 1 1/2 cup Blanched Almond Flour
- 1/4 tsp Celtic Sea Salt
- 1/4 tsp Baking Soda
- 1/4 cup Grapeseed Oil
- 1 tsp (Gluten-free) Vanilla Extract
- 1/4 cup Agave Nectar
- 3-6 Rhubarb Stalks
- 1 pint sliced Strawberries
- 1/3 cup Agave Nectar
- 2 Tbs Arrowroot Powder
- 2 Tbs Water (to mix with the Arrowroot)
- Preheat the oven to 350 degrees F
- Mix the Blanched Almond Flour, Celtic Sea Salt, and Baking Soda in a bowl.
- Pour the Grapeseed Oil, (Gluten-Free) Vanilla Extract, and Agave Nectar in the same bowl
- Press the dough into the pie pan
- Bake for 10-15 minutes at 350 degrees F (I baked the crust for 11 1/2 minutes and it was perfect)
- Let the crust cool
- Wash, cut and split the Rhubarb
- Put the cut Rhubarb in a pot on the stove on medium-low
- Pour the Agave Nectar in the pot with the Rhubarb (the liquid in the Agave will help the Rhubarb begin to cook down)
- Stir occasionally to make sure that the rhubarb isn’t burning.
- When the Rhubarb has cooked down enough, put 2 tablespoons of Arrowroot in a small bowl and mix with 2 tablespoons of Water until it’s a watery paste.
- Pour into the pot
- Let it cook down for a few more minutes
- Turn off the stove
- Mix in the cut Strawberries
- Pour into the pie crust
- Let the pie settle and cool for 30 minutes
FYI, What & Why
-Oops- My big mistake was that you don’t need to add water to the rhubarb (especially if you use a liquid sweetener like agave nectar). Other than that, It’s one of the easiest and quickest pies to make.
-Crust- This crust recipe is my go-to for any pies that I make (thank you, Elana!) The only adaptation that I make is that Elana calls for 2 tablespoons of Agave Nectar and I use only 1 tablespoon (which is an adaptation suggested by The Messy Chef).
-Arrowroot Powder- Arrowroot Powder is a a great vegan thickener. All it is, is a ground up arrowroot.
-Round 2 vs Round 3- Okay, the first time I made this, (round 1) I added around a cup of water to the rhubarb and so of course is was a soupy soup. The second time, (round 2, which I taped) I added 1/4 cup of water and then emptied about half of that (so I had probably 1/8 cup of extra water in the pot.) And still, it was too watery, even with the thickening power of the arrowroot. The third time around (round 3), I added no water to the rhubarb. The only other difference is that I added the agave nectar and (gluten-free) vanilla extract earlier because I think that you do need some liquid to help break the rhubarb down. And despite not putting water in the rhubarb I still needed to give it time to burn off some water as it cooked down. But that was easy enough, and the end result was tasty tasty!
The crust recipe is from Elana Amsterdam’s book “The Gluten-Free Almond Flour Cookbook” and you should definitely check out her blog: www.elanaspantry.com
I highly recommend trying this pie out. It’s delicious when it’s done right. To be honest, it’s even delicious when it’s down slightly wrong. So, give it a go!