Last year we planted a rhubarb plant in the garden before realizing we wouldn’t be able to harvest it for 2 years. I regretted the decision at the time and almost took it out to make room for other plants (because it’s huge), but now it’s paying off!
This recipe is sweet, crisp, and delicious. The lemon gives it a refreshing summer quality that is amazing.
The crust is so fluffy, crispy, most people would be shocked that it’s vegan. We’re not of course because we know how great plant based meals are, but this is a great treat to make for doubters to show them that they can can be satisfied and bake great dishes without eggs or dairy.
- 1 cup almond flour, plus additional flour as needed - up to 1/4 cup
- 1 cup coconut flour
- 3 tsp sifted powdered sugar
- 1/2 cup palm shortening
- 1/4 cup butter
- 1 pinch salt
- 1 egg
- 2 tsp vinegar
- 1/4 cup ice cold water
- 2 1/2 cups chopped red rhubarb (fresh)
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 1/2 cups sugar
- 1 tbsp almond flour
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp butter (cubed, small)
- 1 egg
- large granule sugar
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.
- Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough.
- Toss the additional flour over the ball of dough and chill if possible.
- Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Mix the rhubarb, strawberries, sugar, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.
- Dot the top of the filling with the butter. Brush edges of pie crust with egg wash.
- Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor.
- Let cool before serving.