Strawberry Rhubarb Pie with Cashew Sour Cream

In English only

Yesterday my sister and I made this wonderful rhubarb strawberry pie (my mom had both things in the freezer, but they are in season very soon), and it was amazing! Such a great afternoon "pick-me-up" or dessert for special occasions. Made a version only with rhubarbs for my birthday last year (last picture), but like this version better. The mix of rhubarb and strawberries makes a sweeter and more pleasent filling.

I have used the pie crust for several other occasions with fillings like apples and date caramel (recipe will follow). You can make it savory too by omitting the maple syrup, adding a bit more salt, and maybe some spices like rosemary or thyme, depending on the filling.

But now for the recipe:

Crust:

• 6 dl gluten free oats

• 1 tbsp chia seeds (blended flaxseeds works great too)

• 2 tbsp coconut oil

• 2 pinches of salt

• 6-8 tbsp maple syrup (adjust to taste - you can use dates or dry sweeteners as well, just add more water then)

• Lukewarm water until the dough forms a ball (around 1 dl added little by little)

Add all dry ingredients and coconut oil to a food processor and process until crumbly. Add water until the dough forms a ball. Save a small chunk of dough and press the rest into a pie mold. Use a fork to make small holes in the dough before pre-baking it (baking it without the filling) for 10 minutes at 180 degrees Celsius (360 Fahrenheit).

Filling:

• 150 g rhubarb

• 100 g strawberries

• 2 tbsp maple syrup (adjust to taste)

• A splash of water (just to cover the bottom of the pan)

• Vanilla powder (optional)
  

Cut the rhubarb into smaller pieces (the strawberries too, if not using frozen) and add everthing to a pan. Simmer at a low heat until tender. Puree the filling and season to taste before adding it to the pre-baked crust. Crumble the rest of the dough on top like on the pictures and bake for 10-15 minutes at 185 degrees Celsius (365 Fahrenheit). Let cool a bit before serving. Serve with cashew sour cream (recipe below) or whipped coconut cream.

Cashew sour cream:

• 100 g cashews (or as many as you like, if you like a bigger batch)

• The juice of half a lime

• 1 - 2 tbsp maple syrup

• Vanilla (optional)

• A tiny pinch of salt

• Water until desired consistency

Soak the cashews in boiling water for at least half an hour, but overnight for a smoother texture. Add all the ingredients to a food processor and process until smooth.

Bon appétit and happy baking!

- Nikoline