Great Meals for a Change

Chilled Strawberry Rhubarb Pie

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

Ingredients:

• 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

Instructions:

• 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.