Why A Gluten-Free Strawberry Rhubarb Pie Recipe?

Strawberry rhubarb crumble is something I absolutely LOVE to make, especially with fresh rhubarb from our community garden. However, my sister has some dietary restrictions, and one of the reds happens to be oats. So when it came time to put together a dessert plan for my husband’s birthday, I had an idea. Gluten-free strawberry rhubarb pie!

In May, I tried my hand at a gluten-free crust from A Saucy Kitchen, for pecan pie, and it turned out really well and was approved by all. My sister was breaking the rules to eat that pecan pie, but it was totally worth it, according to her 🙂 If you want to try her pecan pie recipe, give it a go.

I used fresh strawberries and rhubarb, but neither were from our rooftop garden, unfortunately. But, local produce from Whole Foods is always a good backup.

Strawberry Rhubarb Crumble Is Way Different, Isn’t It?

Nope! The only difference is that you coat the top with an oat brown sugar butter mixture when it’s a crumble, but the heart of the recipe is the same. However, because my sister can’t have refined sugar or wheat I used coconut sugar I had on hand and some almond flour, making this gluten-free.

There is never anything wrong with whipping up a crumble, but as this was for Jason’s birthday, I thought I’d take it up a notch. Plus, then we celebrated #NationalStrawberryRhubarbDay a few days early. Nothing wrong with that!

Now, I last did this crust with a pecan pie, so there was no top crust, and I felt very confident. But trust me when I say that a gluten-free crust for the top of your pie will test your patience more so than your standard pie crust.

If strawberries and/or rhubarb are not in season, you can totally use frozen so you can enjoy this year-round.

Gluten-Free Pie Crust

I used a gluten-free and paleo-friendly recipe that is already perfected by another food blogger – A Saucy Kitchen. I highly suggest you head over there to get this recipe. There is nothing that I removed or added, however, I may change the ratio of coconut oil the next time I do a double crust.

Her Almond Flour Pie Crust is perfected and approved by the dessert lovers in our core family. Take note of her notes for making a double batch – definitely important!

I par-baked the bottom crust in the pie pan and let it cool before making the rest of the pie.

Strawberry Rhubarb Filling Ingredients

Here’s what you’ll need:

1-1/2 pint strawberries (preferably fresh, but frozen definitely works)
2 stalks of rhubarb. If on the smaller side, use 3 stalks. If gigantic, use 1 or 1-1/2 stalks.
1/4 cup coconut sugar
3/4 cup maple syrup
1 tsp vanilla extract
1 tbsp tapioca or arrowroot powder

Making the heart of the pie

Cut up your strawberries and rhubarb, and set them aside. Whisk together your maple syrup, vanilla extract, and your arrowroot powder over medium heat.

Add your strawberries and rhubarb and bring to a light boil and reduce heat to low. Add the coconut sugar, mix in with the fruit mixture and let simmer for 15-20 minutes. If you find that the mixture is still a little runny, simmer for a little longer before pulling off the heat and letting the sauce cool and thicken for about 5-10 minutes.

Pour the filling into your bottom gluten-free crust, and place your top crust over the top of the mixture, poking holes with a fork to let the steam out.

Place the pie in your oven, at 325 degrees Fahrenheit convection, or 350 degrees Fahrenheit without convection for approximately 20-25 minutes. Put your pie crust on a baking sheet to avoid any coconut oil drips from the crust.

Keep an eye on your crust as you don’t want it to burn. Pull the pie out of the oven and let cool.

If you’re planning on serving soon after making the pie, don’t let it cool all the way. Nothing beats a warmed strawberry rhubarb pie with either ice cream or whipped cream (or both – I am absolutely not judging). If you’re not serving that day, store in the fridge. When ready to serve the pie, warm it in the oven first at a low temperature as to not burn your crust and top with ice cream and/or whipped cream.

I get a coconut whip from Whole Foods when using whipped cream. But when using ice cream, I always, always get it from a local ice cream shop – Earnest Ice Cream. If you’re located in Metro Vancouver and you haven’t had their ice cream, you’re missing out. Go, Go, GOOOO!

Gluten-Free Lifestyle – Get Creative

Gluten-free doesn’t have to be boring. And while my sister doesn’t have celiac disease, she does have several dietary restrictions to basically put her in a paleo and gluten-free category. We have done a really good job at incorporating these elements into our meals when we have her over.

Honestly, she’ll break the rules here and there – again because she’s not celiac. So if I make a strawberry rhubarb crumble, or an apple crisp, she will indulge sometimes. Old habits die hard 😉

My sister got a battery of tests done for food sensitivities, including celiac disease which she doesn’t have. I’ve also been tested for celiac and I also don’t have it. However, sensitivities to things like wheat do happen. So if you feel like some foods given you issues, go ahead and get tested so you know for sure.

Gluten-free baking can be expensive, but when dietary restrictions play a part, it’s well worth the splurge. Because I don’t make a ton of gluten-free recipes, I don’t keep a lot of almond flour – or coconut flour – on hand but rather purchase as I need. But if you see something on sale, I strongly suggest purchasing then.

I could’ve just made my husband his own batch of chocolate chip cookies and he would’ve been sufficiently happy, but I’m happy with how this gluten-free pie turned out.

If you make this, make sure to tag me on Insta and/or Twitter, and you should also tag A Saucy Kitchen if your crust is her recipe.