Playing with Rhubarb

One of my co-workers brought in a lot of rhubarb from his garden for people to take home. I don't know if I've had rhubarb as an adult, so I was excited to grab myself a good amount of it to make a pie. I was going to a potluck that weekend as a part of Try Vegan PDX, so I decided to share. I had no idea if the pie worked out until I tried it and I loved it! I will definitely be playing with rhubarb some more. Often times there are people at the potluck who are gluten free, and I have another friend who is soy and cane sugar free as well, so I ended up making two pies.

Rhuberry Pie

Crust:

2 cups Unbleached White Flour

1/2 tsp Salt

1/2 cup Margarine

8-10 Tb Ice Water

Filling:

3 cups Rhubarb, cut

1 cups Strawberries, sliced

1/3 cup Unbleached White Flour

1 Tb Lemon Juice

1 cup Unrefined Cane Sugar

Combine the flour and salt in a bowl. Cut in the margarine with a pastry cutter to pea sized pieces. Slowly add the water a tablespoon at a time to the desired consistency. The dough should not be sticky, but it should also hold together in a ball. Divide the dough so one ball is 2/3 of the dough and the other is 1/3 of the dough.

Roll out the 2/3 part dough to be a bit larger than a 9-inch pie pan. When the dough is placed in the pie pan, it should slightly hand off the sides.

For the filling, combine all the ingredients in a medium bowl. Place the filling inside the pastry crust and set aside. Roll out the reserved dough to a circle just a little larger than the circumference of the pie pan. Place carefully over the pie filling and side. Combine the top and bottom crusts with your fingers and design as desired, or just leave plain. Bake at 400 degrees for 45 minutes.

Gluten Free, Soy Free and Sugar Free Rhuberry Pie

The insides of this pie were good, except it needed a little more thickener which I have already added to the recipe for you. the crust held the pie fine, but it was a bit tough and wanted to stick to the pie pan. I would recommend greasing the pie pan well.

For the dough, I used 1 1/4 cups Sweet White Rice Flour, 1/4 cup Organic Coconut Flour and 1/2 cup Tapioca Flour instead of the flour. I also used Spectrum Shortening instead of margarine so it would be soy free. The directions are mostly the same for the dough except that I used wax paper to roll out the dough.

For the filling, instead of sugar I used 2/3 cup Agave Nectar and Tapioca Flour instead of white flour. The dough pieces was harder to form together but it worked out fine.