low carb open strawberry rhubarb pie!

13 Jul

strawberry rhubarb pie urbanpocketknife

Mmmm, fresh rhubarb made it’s way to the farmer’s market in the spring and I managed to snatch a few stalks before they ran out!  In all honesty, I’ve always loved the pinkish red celery-like colour but have never actually cooked it!  Of course the classic strawberry rhubarb pie came to mind and I figured I’d give it whirl with the almond crust that I’ve come to favour.

Tart, sweet and oh some summery!  If only Vancouver would cooperate and give us some sun!

Here’s the recipe….

What you need!
Almond Pie Crust
2 1/4 cups almond meal/flour
1/2 cup shortening or oil or butter or lard!
2/3 cup sugar or substitute
1/2 tsp almond extract
1/2 tsp cinnamon

Filling:
2 cups of sliced rhubarb
2 cups of sliced strawberries
1 cup of erythritol
1/4 tsp stevia
1/2 tsp xanthan gum

What to do!

1.  Preheat oven to 350 degrees.  Whisk the almond flour, sugar and cinnamon together to get rid of any lumps.  Add the almond extract and your fat of choice.  Mix by spatula or hand until it forms a dough.

2.  Spread your crust on a greased pie pan and bake for 20 minutes or until golden.  Take out of oven and cool.

3.  Turn your oven up to 400 degrees.  Slice your rhubarb and strawberries.  Save some strawberry slices to decorate for later.  Dump the slices into a big bowl and add the erythritol and stevia.  Mix to combine.  Sprinkle the xanthan gum and mix again throughly.

4.  Once the crust is cooled (it will get firmer), put the filling in the middle and spread evenly.  Decorate the top with the remaining strawberry slices and a pretty pattern.

5.  Bake the pie for 15 minutes and then turn it down to 350 degrees and bake for another 30-35 minutes or until the filling begins to set.  Cool and enjoy!

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