Recipe: Gluten-free Strawberry Rhubarb Pie
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Jun 25 2011

Recipe: Gluten-free Strawberry Rhubarb Pie

Strawberry rhubarb pie before the crumble topping is put on.

With summer here and fresh fruit in abundance, the possibilities for fruit-based desserts seem endless.  I like to host regular cook-outs and get togethers, and I try to mix it up and try different desserts… some of my past favorites have been strawberry shortcake and peach cobbler.  Someone mentioned rhubarb to me the other day and I realized, I have never cooked with rhubarb and had no clue what to do with it. The word brings me back to when I was little and buying desserts from the weekly bake sale at the nighttime summer concerts where I grew up.

I had seen it at the store, I knew it existed, but it was one fruit (or as some like to call it a vegetable) that I have never tackled. So, after some research, talking with friends and reading lots of recipes, I came up with my own for strawberry rhubarb pie.  Very easy and very delicious! I had no idea that rhubarb  was so easy to use. Or for that matter that fruit pie was so simple to make.

I love to make my meals, and especially baked goods from scratch, but pies are the one thing I cheat on.  I like to use pre-made pie crusts (for pies and quiches), and thankfully there are some gluten-free crusts that I really like.  I usually use Whole Foods Gluten-Free Bakehouse crust, but the day when I went they were out, so I settled on Gillian’s gluten-free pie crust, and I actually think I liked this one better!

I have divided the recipe into two sections.  One for the filling, and one for the crumble topping.

Recipe

Pre-heat oven to 375′

1 gluten-free pie crust

2 cups of rhubarb (cleaned and trimmed),  chopped into 1/2-inch pieces

2 cups of strawberries (stems removed), chopped into 1/2-inch pieces

3/4 cup of sugar

2 tablespoons of cornstarch

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1/2 cup of your favorite gluten-free flour mix (I used Pamela’s)

1/4 gluten-free rolled oats (I used Bob’s Red Mill)

1/3 cup packed light brown sugar

3 tablespoons sugar

6 tablespoons cold butter, cut into small pieces

Combine the rhubarb, strawberry, sugar and cornstarch in a bowl until well combined, and pour into the pie crust.

In another mixing bowl, combine the flour, oats, sugars and butter, and mix with your (clean) hands until the butter is in small clumps.

Place crumble on top of fruit filling, in the pie crust.

Place pie on a foiled, covered, baking sheet (in case there is overflow), and bake for about 1 1/2 hours.  Cool completely before serving.

It tastes great on its own, but I also like serving it with a spoonful of plain greek yogurt on the side.

 

Article Written by:

Anne is a self-proclaimed foodie who loves eating out as much as cooking for friends. Since being diagnosed with celiac, she has been determined to not let it put a damper on her food adventures, and to raise awareness among the general public. Anne recently moved from Chicago to Atlanta and is enjoying exploring the gluten-free wonders in her new city. Follow Anne on Twitter and Google+!

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