Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Chilled Strawberry Rhubarb Pie Gluten Free

Prep Time: 40 min + 20 min to bakeMakes: 8 servings

Sweet strawberries and tangy rhubarb in a gluten-free almond flour crust


  • ¾ cup maple syrup or honey
  • 3 tbsp tapioca flour
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • 3 cups chopped/peeled rhubarb
  • 1 cup sliced strawberries
  • Gluten-free pastry ingredients:
  • 3 cups almond flour
  • ⅓ cup butter (cold and cut into pieces)
  • 2 tbsp honey
  • ¼ tsp baking soda
  • ½ tsp salt
  • Optional toppings:
  • Whipped cream with rum
  • Vanilla ice cream


  • Combine maple syrup, tapioca flour, salt and nutmeg
  • Mix with chopped rhubarb and strawberries
  • Add to a saucepan and bring to a boil on medium heat, stirring constantly.
  • Reduce heat to low and let simmer until rhubarb is stewed.
  • Let cool and add to cooked pie crust
  • Refrigerate and serve chilled
  • Pastry:
  • Preheat the oven to 300°F.
  • Process all the crust ingredients in the bowl of a food processor (or soften butter to room temperature and mix by hand) until the mixture starts to form a ball
  • Flatten dough into a round disk between to large sheets of plastic and roll out crust to size of pie plate
  • Put dough (still between plastic wrap) on cookie sheet in the fridge for 10 min
  • Remove from fridge, and remove plastic. Invert the crust into the pie plate
  • Crimp edges of the pie
  • Bake for 15-20 minutes, until just begining to brown. Remove from the oven and cool.
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