Recipe Directions

Thinly slice rhubarb and strawberries. Place in a bowl and drizzle with honey. Stir well, loosening any honey that has adhered to the bowl. Set aside.

In a Magic Bullet (preferred for small quantities), or food processor, grind almonds into a flour. Add a pinch of sea salt if desired. Coarsely chop dates and add. Pulse to mix. The crust mixture will be crumbly.

Press crust into the bottom of two ramekins or one 4 inch pie dish. Top with strawberry-rhubarb filling, using discretion with the amount of juice you include.

Serve ... for breakfast even!

If preparing to serve later, add strawberry-rhubarb filling just before serving. Crust will keep in the fridge for several days, prepared strawberries are best within a day.

FawnM's Thoughts

By FawnM

Behold: the freshest Strawberry Rhubarb Pie you’ll ever eat. (And if you’re squirming about raw rhubarb and potential toxicity ... it’s the leaves of the plant that we shouldn’t eat raw. We’re using the stalks. Promise.)

I’ll keep this short and, well, sweet--kinda like the 5 item ingredient list below. Visit www.meamoeba.com for additional raw food recipes and personal development tips.

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My friend just gave me a whole bunch of organic rhubarb she grows, and having recently gone mostly raw I wasn't sure I could find much to do with it. Yay for online recipes!!

I just made a few of your little pies for dessert, and they were dellllllllicious! I added a few blueberries with the fruit, as well as some sunflower seeds in the crust (which I made after soaking everything, so it required a couple hours of dehydrating to get crunchy again). Totally worth the effort!

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FawnM's Review

Rawberry Rhubarb Pie
5
5 out of 5

Gorawonabudget, rhubarb is tart. Hard to compare it to anything, really, but maybe like the flavor of an under-ripe kiwi. Thanks for asking. And thanks for commenting ... TheBajan, thank you too!

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This looks so good... thanks for posting. ;)

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Looks delicious, can't wait to try it. I've never had rhubarb, what is it's flavor similar too?

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Thanks bitt!! That's interesting. And thanks for sharing the tip about freezing.

I don't have any trouble digesting raw rhubarb nor has anyone I've served this pie to--of course, a whole pie only contains 1/3 cup of rhubarb, less than the 1/2 cup that gave you trouble. Also ... if you let the filling mixture in this recipe sit for awhile the rhubarb softens considerably, likely making it easier to digest.

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I had about a half a cup of raw rhubarb and had a bad stomachache. Then I read that freezing it is better for digestion. I froze the same amount for a smoothie and used it and I was fine. Be careful!

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