• Hana Kovac

Simple Rhubarb and Strawberry Pie (gluten free and lactose free)

Rhubarb and Strawberries are the ultimate spring combination. While some people consider rhubarb to be very sour, these stalks are so healthy that it would be unwise to ignore them on the farmer market's shelves. Rhubarb is also incredibly easy to grow. Just remember that rhubarb leaves are toxic, due to high levels of oxalic acid.

Some facts about rhubarb: Every serving provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain, even to the point of Alzheimer's prevention. It contains vitamin C and A (powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung and mouth cancers), folate, riboflavin, niacin, B-vitamins, and pantothenic acid. Good mineral sources include 32% of the daily value in manganese per serving, along with iron, potassium, and phosphorus. It is also very rich in calcium. [1]

Rhubarb and Strawberries Pie


150 grams gluten-free flours (I use 50/50/50 ratio with sorghum, arrowroot and buckwheat flour)

1 tbsp coconut sugar

1 egg

40 grams walnuts or almonds, ground

80 grams ghee

pinch of salt

cold water, about 2 tbsp

3 tbsp strawberry jam (homemade or store bought - check the label for the amount of sugar)


1. Sprinkle rhubarb with one tablespoon of coconut sugar. Let stand for 10 minutes.

2. Prepare the dough. Mix the flours, nuts, ghee, salt, egg and water. Let sit for 1 hour in the fridge.

3. Preheat the oven to 180 C/350 F.

4. Cook the rhubarb with 1 tbsp of water to soften it a bit.

5. Roll out the dough on a baking pan and with the help of a fork, make a few holes in the dough. Pre-bake the dough for 10 minutes. This technique, called blind baking, ensures you will not end up with a soggy pie crust.

6. Remove the dough from the oven, spread the strawberry jam on top, add rhubarb and strawberries. Bake for another 10 minutes.


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