Strawberry Rhubarb Pie
Ingredients
The pie crust
-
1
crust
gluten-free pie crust
The filling
-
2.5
cups
frozen rhubarb
-
2.5
cups
frozen strawberries
-
½
cup
coconut sugar
-
⅛
tsp
sea salt
-
⅛
tsp
vanilla liquid stevia
-
1.5
tsp
cinnamon
-
2
tsp
agar powder
-
2
tbsp
arrowroot
Instructions
- Preheat the oven to 350°F.
- Prepare the gluten-free pie crust and bake it for 5 minutes.
- In a medium pot, combine frozen rhubarb, frozen strawberries, coconut sugar, sea salt, vanilla liquid stevia, and cinnamon.
- Bring the mixture to a simmer over medium heat and simmer for 10 minutes.
- Strain the strawberries and rhubarb from the liquids into a bowl.
- Simmer the remaining liquids for another 10 minutes.
- Whisk in the agar powder into the bubbling liquids, then turn off the heat and whisk in the arrowroot.
- Add the thickened syrup to the bowl with the strawberries and rhubarb and mix well.
- Pour the filling into the partially baked crust.
- Bake for an additional 7 minutes.
- Let the pie cool for 30 minutes at room temperature, then chill in the freezer for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
5g
Total carbohydrates
50g
Total protein
2g
Sodium
10mg
Cholesterol
0mg
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