Years ago my neighbors brought over a Strawberry Rhubarb Pie. Never having tasted one before, I was blown away by the combination of tart rhubarb and fresh sweet strawberries. How had I been missing out on such a treat for 30+ years?! Ever since, Strawberry Rhubarb Pie has climbed, and maintained a spot at, the top of my favorite pie list.
Now, once a year, when the rhubarb and strawberries are ripe and ready, I make a Strawberry Rhubarb Pie. It’s become somewhat of a tradition that ushers in summer with it’s rosy reds and beautiful flavors. It’s also one of the last times that I know I’ll be able to comfortably turn on my oven!
Last year tradition was broken, as I realized that along with wheat and gluten, pie was no longer on my list of foods that I was able to eat. Never one to let reality hold me back, I worked and experimented until I had perfected my gluten free pie crust recipe. Once again, I was able to usher in the bounty of summer with a Strawberry Rhubarb Pie (gluten free this time!). Hallelujah!
Look at those gorgeous deep reds, and that light, flaky crust. It’s gluten free!
This is what I call a delicious “mess o’ pie.” It happens more often than not in my household, as patience is not a virtue that children (and husbands) are especially good at. Not only is the whole cooling process painfully slow, then there’s the never ending plight of a poor food bloggers child…. the photo shoot! I’ve got to say it somehow tastes better when the ice cream melts into the pie and it all becomes one luscious, well…. mess!
Notes on Strawberry Rhubarb Pie
Please note that the ratio of rhubarb to strawberries is never exactly the same. If I have a smaller stalk of rhubarb and more strawberries to use up, I’ll use more strawberries and less rhubarb. If it’s vice versa, then I use more rhubarb, and hence, more sweetener.
Speaking of sweeteners, you’ll notice that I use a combination of organic cane sugar and stevia. I find that too much stevia becomes bitter and has a chemical type of taste, but when combined with sugar, and used to simply “up” the flavor profile, I find that I cannot taste it. That being said, if you are not a fan of stevia, feel free to use about 1/4 cup more sugar, xylitol, erythritol/Swerve, or a sweetener of your choice.
Please read the notes in the actual recipe as well as I go into more detail as to ratio, sweetness level, and ingredients used.
Want to make it Paleo? Simply use my Paleo Pie Crust Recipe, here.
If you need a little reminder as to how a double crusted pie goes together, simply click here for my gluten free apple pie recipe which has a step by step picture tutorial.
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