Some links may be affiliate links. You can read our full disclosure here .
Strawberries and Rhubarb just remind me so much of summer and go perfect together in a pie. The tartness of the rhubarb goes great with the sweet strawberries for a perfect dessert!
Rhubarb is a unique vegetable that you don’t always see a lot. It kind of looks like some type of reddish celery! It is crispy and crunchy and quite sour but goes great in desserts!
When I was a kid we lived near some Amish farmers in PA who would give us fresh rhubarb. My mom used to made a strawberry rhubarb crisp that my siblings and I would quickly devour! I hadn’t had rhubarb in years but I felt nostalgic so I asked for something with rhubarb this year for my birthday.
My sweet husband went to four different places just to get me some fresh rhubarb! Together we made a delicious pie for my birthday that was exactly what I was hoping for! It was just as I had remembered and more!
This pie turns out amazing with this gluten free pie crust from A Saucy Kitchen. I just half the recipe because I generally only make the bottom shell. I used Bob’s Red Mill One to One Baking Flour and it turned out great!
When I bake the pie I make sure to cover the edges with a pie crust saver or some foil so the crust doesn’t burn!
This filling recipe works best for a large pie plate.
Let me know what you think! Have you tried rhubarb before? What do you like to do with it?
Gluten Free Strawberry Rhubarb Pie
Ingredients
- 4 cups fresh strawberries cut
- 3 cups fresh rhubarb cut
- ½ cup coconut sugar
- ¼ cup tapioca starch (can sub arrowroot starch)
- ½ tsp. cinnamon
- 1 tsp. vanilla extract
- 1 par baked gluten free crust
Instructions
- Wash and cut the fresh produce. Cut up the strawberries into chunks. Cut up the rhubarb into ½ inch pieces.
- Add the fruit to a bowl and combine with the rest of the ingredients.
- Spoon into a par baked pie shell.
- Bake at 375 for 45 minutes with the crust covered.
- Bake for an additional 15 minutes at 400 uncovered to brown crust.
- Let cool so the filling sets and serve with whipped cream! Enjoy!
- Keep in the fridge covered and best eaten in 3 days if it lasts that long!
Pin to save the recipe for later!
