Strawberry & Rhubarb Pie

Serves: 12|Prep: 10 mins (+30 mins refrigeration time) minCook: 40-50 mins min

Looking for a classic rhubarb pie recipe that the whole family can eat? The mix of rhubarb, orange zest plus juice, and vanilla comes together in a delicious oatmeal and almond meal based crust. It’s the perfect pie for any special occasion.

Ingredients

Method

Pie crust
1 Cup (110g) Oatmeal
1 Cup (120g) Almond Meal
1/3 Cup (40g) Arrowroot
½ Tsp Sea Salt
½ Cup (75g) Unsalted Butter, Cold And Cubed
½ Cup (125ml) Ice Cold Filtered Water

Filling
3 Cups (6-8 Stalks) Rhubarb, Sliced
2 Cups Strawberries, Sliced
½ Cup (75g) Coconut Sugar
1 Tsp Vanilla Extract Or Powder
Zest And Juice Of 1 Organic Orange
1-2 Tbs Arrowroot

1.	Preheat oven to 180°C and grease a 20-25cm pie dish with butter.
2.	Place all crust ingredients in a high-speed food processor and process until the dough comes together.
3.	Wrap dough in cling wrap and place in the fridge for 30 mins.
4.	For the filling, place rhubarb, strawberries, coconut sugar, vanilla, orange juice and zest and arrowroot in a bowl and combine with a spoon.
5.	Remove dough from fridge and dust a clean working surface with a little oatmeal.
6.	Roll out dough until ½ cm thick, and wrap around the rolling pin, then carefully unwrap over the pie dish.
7.	Pre-bake the dough for 10 mins.
8.	Cut out heart shapes or letters using the remaining dough and set aside.
9.	Remove the pre-baked dough from the oven and gently pour in the rhubarb filling.
10.	Top with hearts or shapes and brush dough with the egg wash.
11.	Reduce heat to 170°C and bake for 40-50 mins or until filling is soft and pie crust is golden brown.

Tip:

If your child doesn’t like the texture you can pre-cook the filling in a saucepan and blend until smooth before pouring into pie dish. Serve with homemade coconut custard or macadamia nut ice-cream. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.