Strawberry Rhubarb Pie

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I hesitate to call this pie. Or cheesecake. Maybe we can just settle on delicious awesomeness???

I made this for Terry’s birthday that passed a few weeks ago. I couldn’t decide what to make and then practically skipped home from the market as I had found some FRESH RHUBARB!

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It’s one of his favourite things ever. And we hardy see it fresh at the market in California. When we lived in Canada, we saw it far more regularly in the spring in summer. I’m much more of a chocolate person, but he adores rhubarb. I like it too, especially in a dessert like this, topped with homemade coconut whipped cream.

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I even brought the leftovers to my co-workers as they were intrigued by this strange sounding raw dessert thing. They thought it was pretty good. Vegan dessert for the win!

Strawberry Rhubarb Pie
Crust
1 cup of pecans
1 cup of almonds
1.5 cups of dates, pitted
a splash of water

Filling
1.5 cups of cashews
1 cup of fresh or frozen strawberries
1 cup of fresh or frozen rhubarb
the juice of a large lemon
1/4 cup of maple syrup (less if your rhubarb is less tart than mine)
a splash of almond milk

Start by soaking your cashews for 4-8 hours. Lightly grease a 6-inch spring form pan with coconut oil (or line a pie plate with parchment paper). Add the almonds and pecans into your food processor and process until they break down into crumbs. Then add your dates and process. Only add a splash of water if the mixture is dry. It should stick together easily, but shouldn’t be wet. Transfer the crust mixture to your prepared pan/plate and press in firmly. It is quite a bit of crust, so you should have enough to press into the sides.

For the filling, drain your cashews and add them the your blender with all of the other ingredients and slowly and carefully blend until it’s smooth and creamy. Add a bit of almond milk to help the process along, ensuring you keep it thick, but smooth – you don’t want it watery. Pour the filling onto the crust and cover with plastic wrap or foil and allow to set at least 8 hours. Remove from freezer about 15-20 minutes before enjoying.

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10 thoughts on “Strawberry Rhubarb Pie

  1. YUMMMMMMMM!!!
    I was excited when I saw the title of this, but then cautiously read through waiting to be foiled by coconut oil. But there is none! Hurrah!
    Rhubarb is in the supermarkets at the moment, and strawberries are coming into their best season, so I will keep this in mind.

  2. OMG OMG OMG – Kimmy, I honestly do not use OMG that often, but OMG. I am so going to make this. I have both rhubarb and strawberries growing in the garden. I will freeze soem rhubarb, but the strawberries are a few weeks away from being ready, so will pick up a punnet and freeze. Just a question though, I note that you picked up fresh rhubarb, is it not feasible to make this with fresh strawberries and rhubarb?

    Such a lovely Birthday idea too from traditional cake! my husband likes more rhubarb more than i do, so I hope he appreciate this when I make it :)

    1. Aw thanks Mary Ellen! It was pretty yummy. You could probably make it just all strawberry actually. Or strawberry & raspberry? Blueberry? Be creative =)
      Oh thanks for the note about the pictures as I was a little disappointed with them… I should know not to be so hard on myself 😉

  3. I thought this was going to be a traditional pastry pie so was excited to see your creative and delicious looking variation! (Not that I don’t like pastry ones too :) ) Happy birthday to Terry – what a great cake to celebrate.

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