Strawberry-Rhubarb is usually one of the first pies of the produce season. Strawberry and rhubarb get paired up because they have similar growing seasons and of course, because their flavors and textures are so compatible. They have a certain magic together that the two of them lack separately.
Rhubarb is easiest to find at farmer's markets and some health food stores. The stalk is the only edible part; do not try to eat the leaves or anything else--some parts of the rhubarb plant are not only inedible but poisonous. Another name for rhubarb is "Pie Plant," and there's a reason for it: the distinct tang and jam-like texture of cooked rhubarb makes an exceptionally good pie filling, both alone and in combination with a variety of other fruits, particularly sweet ones that could use some extra tanginess.
|Vegan Strawberry Rhubarb Pie with Crumble Topping|
Vegan Strawberry Rhubarb Pie
1 prepared pie crust, either crumb or pastry style
3 cup chopped rhubarb
2 cups fresh or thawed frozen strawberries, halved
1 cup sugar or sweetener
1/3 cup flour
½ tsp cinnamon
dash of cardamom
¾ cup whole wheat pastry flour
¼ cup ground almonds or walnuts (other nuts okay too)
½ cup sugar or sweetener
1 tsp cinnamon
½ tsp nutmeg
3 Tbsp olive oil
1 ½ Tbsp water
Preheat oven to 350 degrees F.
Make topping: Stir together flour, ground nuts, sugar/sweetener, spices and salt. Drizzle in oil and water. Mix into crumbs with fingers; set aside.
|Strawberry -Rhubarb Filling|
Mix together dry ingredients for the filling; stir in fruit. Pour filling into pie crust. Sprinkle topping evenly over top.
|With nutty crumble topping|
Bake pie for 45 minutes, covering with foil halfway through if the topping starts to brown too much.
Let cool for 30-60 minutes before slicing.
If strawberries aren't an option for some reason (availability, allergies, etc.) you could substitute an equal amount of diced ripe mango for a really delicious variation.
|Now the only trouble is waiting to slice into it...|