When I was growing up, I loved rhubarb. I don’t remember eating it in pies or desserts, though I might have. I remember picking a stalk from a plant in our back yard, and just munching on it. I loved it that way!
I haven’t eaten rhubarb much as an adult, but I’ve seen so many recipes including it recently that I had to find some. When the farmer’s market didn’t have any, I found some at the grocery store. I of course, ate some raw, but I also made a pie. I don’t enjoy it raw as much as I used to, but I like the nostalgic feel it gives me.
This was my first time trying a Whole Foods frozen pie crust. I was pleased with the way it turned out. I decided to put a crumb topping on the pie which worked well. So here is my version of a gluten-free strawberry rhubarb pie.
Strawberry Rhubarb Pie
Ingredients
- one 9 inch pie shell
- 4 c. rhubarb pieces
- 2 c. sliced strawberries
- 1 c. sugar
- 1/4 c. corn starch
- 1 Tb. lemon juice
- 1/2 c. sorghum flour
- 3 Tb. brown sugar
- 2 Tb. butter
Instructions
Wash and cut the rhubarb into pieces that are 1/4 – 1/2 inch thick. Wash and slice the strawberries. Put the above amounts of each in a large bowl. Add the sugar, corn starch, and lemon juice. Toss to coat. Let it sit about 15 minutes. While it sits, prepare the topping.
Crumb Topping: Combine the sorghum flour and brown sugar in a bowl. Cut in the butter.
Put the strawberry rhubarb mixture in the prepared pie dish.
Sprinkle the topping over it.
Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool.
If it cools completely, the pie pieces will hold together. We couldn’t wait that long. There was some leftover, and we found that it is also very good eaten cold out of the refrigerator.
mmmhh, that looks very yummy. I will have to go on the hunt for a pie crust recipe or find one at the store.
Although I've been 'wheat-free' for 8 years now (wheat, tomatoes & palm oils trigger migraines), my teen son was just diagnosed 'gluten-free'. It's a bit overwhelming trying to find enough inexpensive food to feed a teenager. He said the
Erewhon Strawberry Crisp Flakes, Erewhon Crispy Brown Rice with Mixed Berries and Erewhon Corn Flakes sounded the best to him. He's been very open to experimenting different gluten-free foods.
I like the Whole Foods Pie crusts too, and I love rhubarb. Your pie looks so yummy!
Cheers!
Cinde
I have been seeing rhubarb everywhere, too and now I'm adding it to my list to pick up today.
I have never even tasted rhubarb, but seeing this recipe, I must try it!
That looks beautiful, Linda! Especially before you put the topping on with those lovely colors. I'd probably make this pie the same way I made my apple pie or do a press-in gf crust. (No Whole Foods nearby.) Of course, like others, I have to confess I've never eaten rhubarb. Just not something you see much around here.
Thanks,
Shirley
I made this a few days ago and it was delicious! (I also made my own pie crust as I am cheap
Thank you so much for posting such a wonderful recipe.
You’re welcome, Danielle. Thanks for letting me know you enjoyed it.