This Gluten Free Strawberry Rhubarb Pie Recipe was passed on to me by my good friend Lorraine H.
Lorraine does a lot of baking and cooking of gluten free recipes, and thanks to her for sharing this one with visitors to Rhubarb-Central.com!
This is a perfect recipe to make in the summer when both the rhubarb and the strawberries are ready in the garden at the same time!
Note - Using frozen rhubarb and frozen strawberries should work as well, however if there is a lot of ice with the frozen berries or rhubarb, allow the fruit to thaw a little and attempt to remove some of the ice crystals.
I would also add a little more than the 1/3 cup gluten free flour to the rhubarb/strawberry/sugar mixture to ensure the pie filling thickens.)
gluten free pastry for double crust pie (purchased or homemade)
3 cups chopped, *fresh rhubarb (about 1/2" - 2" pieces)
2 1/2 cups *fresh strawberries
1 cup granulated sugar
1/3 cup gluten free flour
1 1/2 tbsp. butter
1 tbsp. milk
1 or 2 tsp. granulated sugar, or raw sugar
Add the chopped rhubarb and the strawberries to a bowl.
Add the sugar and the flour to the berries and rhubarb and toss to coat.
Allow mixture to stand while assembling the pastry.
Roll the dough between two floured layers of parchment paper.
Place the bottom pie crust in the pie baking dish/pan.
Transfer the rhubarb and strawberry mixture to the bottom pie crust.
Dot with top of the fruit/rhubarb with the butter (divided into several pieces).
Roll out the dough for the top pie crust in the same manner as the bottom pie crust.
Cover the pie filling with the top crust.
Brush the entire top (including the edges) of the pie crust with the milk, and sprinkle with 1 or 2 tsp. sugar.
Bake at 400° F for 15 minutes.
Enjoy this gluten free rhubarb recipe and be sure to SHARE THIS with people whom you know require a wheat-free diet!
THANKS for Sharing!
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