It’s that rhubarb again. This time featured with luscious strawberries and more strawberries and basil. I’m starting to find that rhubarb is kind of amazing. For its bitter raw flavor and snappy texture, when baked with just about anything, it is the perfect compliment. Especially, when that compliment is something sweet. My favorite.
Like most of my recipes, this one was inspired by a fellow yogi and friend that I completed my 200 RYT training with and his love of rhubarb. I find that one of my biggest inspirations is recreating some of the most beloved recipes for others despite certain food allergens or other dietary preferences. My recipes are gluten free, sweetened with what mother nature gave us, and free of harmful radicals. See what I did there?
And lest you forget, no matter the circumstance, pie is always a must. I hope by now, there’s some glimmer of hope in your life that cookies, pie, brownies, you name it, may actually make there way back onto your plate. Just with a little more thought, a little more natural, and a little less weird stuff.
So my point.
Yay.
This pie is super simple, sweet, and tart. The tones of ginger and cinnamon give it that warm comfort of fall with the unexpected but delightful hint of basil.
If you are gluten intolerant or gluten is high on your list of avoiding, crust options are endless. You are not bound to Pillsbury roll outs any longer, however delicious they may be. Feel free to play with some bases. Maybe there is a really simple nut based crust you love. Go ahead and try that one and have an open face pie. I love seeing the vibrant red that pops and all the plump strawberries. If you are looking to do more of the lattice or braid work, “I wish you good fortune in the wars to come.” Ha, Game of Thrones nerd moment. Just kidding. Nothing should literally be a war in your kitchen. It’s all a learning experience, a place of growth, positive vibes, and health…
Seriously, though, if you are holding out on us and have a wonderful, malleable, friendly, gluten free crust that you can actually roll out, shape, cut, then literally braid or make a full lattice – please share. Just post a comment below with your recipe. After all, sharing is caring.
Here are a few links to some of my favorite gluten free crusts that are the perfect compliment to this strawberry-basil and rhubarb pie:
- A simple blended nut crust, sweetened with dates and coconut from the Nourishing Gourmet and The Summer Berry Ice Cream Pie
- This teff flour crust is my go to for any savory or sweet pie. I substitute the vegetable oil for homemade ghee or coconut oil depending on whether I want a vegan or dairy free crust and par-bake the crust for about 10-15 minutes before filling. From Bob’s Red Mill, Teff 5-Minute Pie Crust
- This on is just about the only gluten free crust I have admittedly been able to create a lattice. It’s a hearty grain crust with that simple flaky crumb and nutty flavor, Ancient Grain Pie Crust
Happy Baking Friends.
homecooked with love
Yields 8 servings
25 minPrep Time
1 hr, 20 Cook Time
1 hr, 45 Total Time
Save RecipeIngredients
- 1.5 lbs. (about 3.5 cups) rhubarb stalk
- 1 lb. strawberries (about 3.5 cups), hulled and halved
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon freshly ground ginger
- 1/4 cup freshly chopped basil leaf or 2-3 drops Young Living Essential Oil
- 1/4 teaspoon salt
- juice of 1 lemon
- 1 cup soaked Medjool Dates, pitted or 1/4 cup date syrup
- 4 Tablespoons arrowroot powder, tapioca or cornstarch all work well
- 1 egg yolk + 1 teaspoon water (crust wash)
Instructions
- Preheat oven to 400 degrees F
- Wash and chop the ends of the rhubarb then cut into 1/2" pieces
- Wash, hull and half the strawberries
- In a mixing bowl, combine the first 8 ingredients
- In a high speed blender, blend pitted and soaked dates until creamy. If you do not have a good blender then using about 1/4 cup date syrup works great. Just add more to taste if needed depending on preferred sweetness.
- Add date syrup to mixing bowl along with the 4 tablespoons arrowroot powder and combined
- Set aside
- When you are ready to fill your pie, make your favorite crust (par-bake according to crust instructions if needed) then place marinated pie filling into prepared crust
- Brush your pie crust topper (if you are using) with egg yolk and water mixture to allow a nice golden brown when baking
- Bake at 400 degrees F for 10 minutes then reduce oven to 350 degrees and continue baking until filling becomes thick, fragrant and crust starts to brown, about 1 hour to 1 hour and 10 minutes.
- If the edges of the crust start to brown too quickly or crust seems to be drying out, place a foil rim around the edges of the pie to protect the crust.
- Remove from oven once baked through and filling is set
- Let cool for one hour before serving
- You can serve with dairy free ice cream, coconut whipped cream or with a few simple fresh basil leaves.
- Enjoy
Notes
If there is any leftover, place in an airtight container in the refrigerator for up to one week... if it lasts that long.
2 Responses