Rhubarb season is almost here, which means it’s time for a new take on everyone’s favorite pie. This paleo-friendly crust, made from gluten-free flours and honey, is the perfect home for the slightly tart and satisfyingly sweet pink filling. Nothing is dolled up or over-complicated – this treat gets all the flavor it needs (and more) from honest ingredients that are close to their true form. Sometimes simple really is best.
Paleo Strawberry-Rhubarb Pie
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 182.89 kcal
Ingredients
Crust
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 cup coconut oil melted
- 1 Tbsp. unprocessed organic cocoa flour
- 1 tsp. raw honey
- 1/4 tsp. salt
- Water as needed
- 1 bottle coconut oil spray
Filling
- 1 Tbsp. coconut oil
- 1 cup chopped strawberries
- 1/2 cup chopped rhubarb
- 2 Tbsp. honey
- 1/4 tsp. coconut vinegar
- 1 lemon zested
- 1 Tbsp. arrowroot powder
Instructions
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Preheat oven to 375 degrees F. Spray 9” pie pan with coconut oil spray.
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In large bowl, mix together crust ingredients, adding water 1 tablespoon at a time until mixture becomes partially wet. Spread evenly into prepared pie pan.
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In saucepan over medium heat, heat coconut oil. Cook rhubarb 8 to 10 minutes, till soft.
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Mix in lemon zest, vinegar and honey; continue cooking 2 minutes. Mix in strawberries; continue cooking 2 minutes.
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Mix arrowroot flour with 8 to 10 tablespoons ice cold water to create slurry. Remove rhubarb mixture from heat; slowly add slurry to thicken filling. Let cool 2 minutes.
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Pour mixture into crust; bake 20 minutes.
Recipe Notes
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Nutrition Facts
Paleo Strawberry-Rhubarb Pie
Amount Per Serving
Calories 182.89
Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 10.21g51%
Sodium 65.04mg3%
Potassium 51.77mg1%
Carbohydrates 11.9g4%
Fiber 4.13g17%
Sugar 5g6%
Protein 2.86g6%
Vitamin A 5.18IU0%
Vitamin C 12.23mg15%
Calcium 23.33mg2%
Iron 0.62mg3%
* Percent Daily Values are based on a 2000 calorie diet.