Summer is in full swing here in Bozeman, and part of what grows so well at the higher altitude is rhubarb. Although traditional, this Gluten Free Strawberry Rhubarb Pie recipe is a classic favorite that graces your tastebuds with all the flavors of Summer.
Most fruit pies use flour in the filling to help thicken the juices as it bakes. I have created a Gluten Free Strawberry Rhubarb Pie that is bursting with flavor but omits the flour by using tapioca instead. The tapioca pearls slowly absorb some of the liquid as the pie bakes and produces a much better consistency than using cornstarch, as many gluten free fruit pies do.
Paired with this Ultimate Gluten Free Pie Crust, you have a pie with a tender flaky crust, and full body fruit flavor that anyone can enjoy, gluten free or not.
Growing up in a small ski community where the nights were cold all through summer, gardening was always a bit finicky. The one thing that I always remember coming back effortlessly, year after year, was the rhubarb that surrounded my parents back porch.
We always knew Summer had arrived when the rhubarb showed its face.
As kids we would pick stocks of rhubarb and fill dishes with sugar. Between running through the sprinkler or building sage-brush forts we would dip the end of the rhubarb stock in the sugar, each bite producing a sour-sweet burst! The giant leaves of the rhubarb stocks became imaginary palm fronds, each sibling alternating whose turn it was to be fanned by the other.
Though it may not be my favorite summer fruit (I guess technically a vegetable) by itself, rhubarb will always hold a special place for all the memories that it brings. Throw some sugar and strawberries into the mix and it’s pretty darn delicious.
Sometimes, you just can’t go wrong with the classics.
- 1 double crust recipe of Gluten Free Pie Crust chilled and ready to roll
- 3 1/2 C. Fresh Rhubarb, cut into 1inch pieces (see note if using frozen rhubarb)
- 2 C. Sliced, Fresh Strawberries
- 1 Tbsp. Lemon Zest
- 3 Tbsp. Fresh Squeezed Lemon Juice
- 1/2 C. Brown Sugar
- 1/4 C. Granulated Sugar
- 1/4 tsp. Coarse Sea Salt
- 1/4 tsp. Ground Ginger
- 1/4 C. Instant Tapioca Granules
- Roll out bottom crust as specified in crust recipe, and place in freezer to chill while you prepare filling.
- Combine rhubarb, strawberries, and remaining filling ingredients in a large bowl.
- Stir until well mixed and the sugar and tapioca are evenly distributed throughout.
- Remove bottom crust from freezer and pour filling into prepared crust.
- Roll out top crust and place over filling, crimping edges all around and cutting slits in the top for steam to escape. You can also make a lattice top if preferred.
- Chill one final time in the freezer for 15 minutes to re-harden any softened butter in the crust.
- While Crust is chilling, position oven rack to lower middle position and preheat oven to 375°F
- Remove Pie From Freezer and bake for 45-50 minutes, rotating crust half-way through, until juices are thick and bubbly.
- If crust edge begins to get too dark before filling is fully cooked, then loosly cover crimped edges with strips of tin-foil until pie is finished cooking.
- Let cool at least 30 minutes.
- Serve warm, and enjoy!
- Leftovers can be covered and saved up to 2 days.
You can use frozen rhubarb in this recipe if you really need to. However be sure to completely thaw and drain any liquid from the frozen rhubarb first. Using frozen rhubarb produces way more liquid than using fresh. If using frozen rhubarb, then after pie filling has been mixed, drain off any sugary fruit liquid into a small saucepan. Boil on medium heat about 10 minutes until slightly thickened. Return thickened liquid back to the bowl of fruit and proceed with recipe and bake as normal.
Serving Size:1 Slice
Amount Per Serving: Calories: 208Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 168mgCarbohydrates: 38gFiber: 3gSugar: 21gProtein: 2g
*Nutrition information is automatically calculated and may not always be accurate.