Recipe Directions

Process soaked nuts, dates, agave or honey and spices in food processor until desired crust consistency is reached (a rough meal that sticks together easily when pressed). Sprinkle nut meal or shredded coconut into pie pan to keep crust from sticking. Press crust into pan.
Peel and chop rhubarb—can be used fresh or frozen—Blend in food processor until almost a slush (a few bigger bits can be nice). Add 1/4 cup agave or honey and mix. Chop about 2 cups of strawberries (if using fresh—if using frozen, let thaw and blend just enough to get medium-small pieces). Add chopped strawberries to rhubarb goop by hand, and stir in psyllium husk powder (or other thickener). I had to use more thickener because I used frozen fruit (juicier).
NOTE: This pie will taste quite tart at first, but I found that by sitting/chilling overnight, the flavors combined and by morning the rhubarb had sweetened up a LOT. So, if you’re going to eat it right away, add more sweetener to taste, otherwise, give it a night to sweeten on it’s own before you add more honey/agave, else you chase away that lovely rhubarb bite that we love so much!

Sunshinerose's Thoughts

After searching high and low for good raw strawberry-rhubarb pie recipe, I finally had to create my own! The results were lovely. The pinch of cayenne in the crust adds a really nice depth….

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This is exactly what I need as I discovered today that the garden of my new house has a rhubarb crown and strawberry plants in hanging baskets! It sounds lovely too and I bet you could use the filling and add a crumble type toppping and warm it through in the dehydrator. MMMMM. Thank you.

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This looks so good. I need to try it right away. Maybe it is the leaves of the rhubarb that are poisonous???

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YUM! I have this in my fridge right now...I keep sneaking little slivers! Even my non-raw dad LOVED it. He even liked the crust...asked what was in it and couldn't believe there were dates! haha...he normally hates dates! I didn't have any psyllium powder so I just heated up some agar-agar in some water and juice from the rhubarb, let it cool and mixed it in instead. So it's not 100% raw, I guess. I can't wait for my rhubarb plant to start growing more stalks!

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Wow... It feels so good to get feedback from the outside world on my in home creations/inspirations! A note on peeling the rhubarb-- Mostly it's to cut down on the tough fiber... (the strawberries can color the pie red if you blend some up with the rhubarb). There's so much fear of raw rhubarb out there, maybe because it's so sour on first munch, but I had to add lemon juice to one recipe I made because it wasn't tart enough! The thinner, redder stalks are going to be sweeter and the thicker greener ones, more tart. Much love to all you gorgeous raw-foodies out there! Peace...

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I made this last night and it is in the fridge now, waiting for tonight. I sampled a bit of the pie mixure while I was making it and I have to say it wasn't bitter at all, even before chilling! My strawberries were incredibly sweet, but I was still so surprised at how delicious and nostalgic it tasted! I didn't really peel much of the rhubarb, because I wanted that beautiful red color. There really is no cooked food craving I can't get raw - why does anyone eat cooked??? Thank you so much for this wonderful recipe!!!

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my god, fabulous! my grandma used to make rhubarb marmalade, and i hadn't thought of it in a few years. thanks for bringing rhubarb back to my table! :-D i already look forward to making this pie.

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oh you star! I used to think you couddn't do rhubarb raw, but I saw a TV chef munching away on raw rhubarb ;)))
This is perfect inspiration to get me in the kitchen with some, thank you!

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That's a nice picture. It sounds good. (:

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