Strawberry Rhubarb Pie

Originally I was setting out to create a berry crumble. I have seen so many versions on IG and thought of creating my own. But while grocery shopping I kept noticing rhubarb in the produce section and I thought it might be fun to play around with a new ingredient, so I some how ended up making this fruity pie instead. And this pie did not disappoint. Truthfully, I have only had rhubarb once in my life and it was in a hummus that I ordered at a restaurant (which was amazing). FUN FACT! Rhubarb is actually a veggie not a fruit. Surprisingly very sweet but it is in fact a veggie. Anyone else shocked when they hear certain fruits or veggies are the opposite of what you thought they were?!? This veg has some amazing benefits. Rhubarb has lycopene which helps to protect against sun damage, and helps support detoxifying of the liver and digestion. Strawberries are the other main ingredient in this recipe and they too have some amazing beauty benefits, like boosting collagen. So while this recipe is a seet one, it is Paleo and keto friendly.

I think the star of this dish is the crust. This is the best paleo pie crust Ive ever had. I always say “ever”, but this might be true. This crust is gluten free, grain free, and egg free. It does however contain nuts. At some point I may try out a nut free crust, but for now this one will be a go-to especially when fall rolls around.

Ingredients:
Crust
1tsp coconut sugar
1/4 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup cashews
1 tsp chia seeds
1 tsp flaxseeds
1/4 cup maple syrup
1/4 cup coconut oil
pinch of sea salt or himalayan salt

Filling
1 Stalk rhubarb blended
1 Carton strawberries sliced or diced
1/4 cup coconut sugar

For the pie you can use any pie dish or a loaf tin. I happened to use an 8×4 dish. Start be preheating the oven to 350 degrees. Pour Filling ingredients into the pan and mix together. Depending on how sweet you prefer the pie to be you may adjust how much coconut sugar you use for the filling. I don’t recommend more than 1/3 cup of sugar as it will be too sweet. Once combined, set aside. In a blender or food processor, blend all the crust ingredients together until you get to a dough like texture. Remove from blender or processor and roll into a ball. Place dough in between to pieces of parchment paper and roll out with a rolling pin. Roll into the shape of the dish you chose. Remove the top piece of parchment paper. For this step I took both ends of the bottom parchment paper and flipped the crust onto the pie dish (it makes it easier and keeps the crust together in one piece this way instead of trying to peel it off the paper). once the crust is on the pie, press the edges down on the edges of the dish. Place in oven and bake for 25-30 minutes. Let cool and enjoy!

I cant wait to hear what you guys think!

xoxo
Kimmy

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