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.
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.
- one 9 inch pie shell (bought or homemade)
- 4 cups rhubarb pieces
- 2 cups sliced strawberries
- 1 cup sugar
- ¼ cup corn starch
- 1 Tablespoon lemon juice
- ½ cup sorghum flour
- 3 Tablespoons brown sugar
- 2 Tablespoons butter
- Wash the rhubarb and cut it into pieces that are ¼ – ½ inch thick.
- Wash and slice the strawberries.
- Put the rhubarb and strawberries in a large bowl. Add the sugar, corn starch, and lemon juice. Toss to coat. Let it sit about 15 minutes.
- For the topping, combine the sorghum flour and brown sugar in a bowl.
- Cut in the butter.
- Put the strawberry rhubarb mixture in the prepared pie shell.
- Sprinkle the topping over it.
- Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft.
- Let it cool before cutting.