Rhubarb and strawberry pie is a favourite treat during the spring and summer season! Our recipe is not just much easier than a traditional version, but also much healthier, moreover it suits for vegan and gluten-free diet.
Rhubarb is not just delicious, sweet and tangy addition for your desserts, it also has unique medical properties. It aids in digestion, strengthens bones and prevents osteoporosis. The season of rhubarb is short, so make sure to enjoy as much as possible while its available! We hope our healthy pie recipe will help you to make it a regular guest in your kitchen.
For the crust:
– 2 cups oats
– 1 cup dates
– 2 flaxseeds (to make 1 flaxseed mix 1 tbsp of ground flaxseeds with 3 tbsp water and keep in the fridge for 15 minutes)
For the filling:
– 200 gm strawberries
– 200 gm rhubarb
– 1/2 cup sweetener (we used coconut sugar)
Step 1. If you are using oats make oat flour – just process the oats in a food processor into fine powder.
Step 2. Make a smooth paste from dates: process them in a food processor together with several spoons of water. Dates paste should have a consistency of a thick, sticky puree.
Step 3. Mix all the crust ingredients and knead them into dough. Put aside until the filling is ready.
Step 4. Prepare the filling. Cur rhubarb into small pieces and heat it in a deep sauce pan. Add a sweetener and mix well. If it is too sticky, you can add a bit of water.
Step 5. Add chopped strawberries and cook together for about 5 minutes. You can make any consistency you like – we prefer to have it with whole chunks of berries.
Step 6. Roll the dough in a pie mould or fit into small cupcake moulds. Put the filling inside and cover with dough crumbles on top .
Step 7. Bake at 180C for 20 minutes.
Your delicious and healthy pie is ready, you can share it with your loved ones!