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I know that strawberry rhubarb pie is more of a summer dish, but Lilah, my 3-year-old, checked out a book called “Pinkalicious” from the public library. It’s about a little girl who turns pink from eating too many pink cupcakes. Now, she keeps asking for pink and red cakes so I have been making lots of stuff with strawberries and raspberries. She is also asking me to make her a healthy pink bubble gum… Now that is a challenge!
This was her first time trying any kind of pie and was also my first attempt at making anything with rhubarb except for adding them to smoothies. I’ve recently learned that rhubarb is one of the lowest calorie vegetables; 100 g of this vegetable has only 21 calories while being rich in antioxidants, vitamin A, K, and B complexes.
Strawberries are another nutrient dense food. Did you know that one cup of strawberries contains 136% of the RDA of vitamin C? Whenever I think of vitamin C, oranges always come to mind but never strawberries…They also have anti-inflammatory properties and are known to help whiten teeth
For the Crust
Ingredients:
1 1/2 cup of walnuts
1 cup of almond flour
2 tbsp of coconut oil
1 egg
6 dates
1/2 tsp of cinnamon
Preparation:
-Preheat oven to 350
-In a food processor blend all ingredients together, except the egg, until a flour is formed.
-Add the egg and pulse in until is well mixed
-Using your hands press this mixture onto the bottom and sides of a pie mold, forming an even layer
-Bake for 10-12 minutes
For the filling
Ingredients:
1 lb of sliced strawberries
2 cups of chopped rhubarb
1/2 cup of fresh orange juice
1 cup of pitted dates
4 tbsp of arrowroot powder
1/2 tsp of cinnamon
Preparation:
-Using a blender or food processor, blend dates, arrowroot powder, and 1/2 cup of strawberries until smooth.
-Transfer mixture to a bowl; mix in the rest of the ingredients.
-Pour into the pie crust and bake for 45 to 55 minutes at 350 or until the rhubarb is soft, if the top of the pie starts to look too dry, sprinkle a couple of tablespoons of orange juice on top
-Chill and serve
-Add whipped cream or dairy-free vanilla frosting (optional)
edibleharmony.wordpress.com 
I have to tell you how much I love your site!!! I found your first post, your very first week, and I have been following you ever since. Such great recipes. I’m so impressed with all you share and all you have done. Even when I don’t use your recipes, they make such an awesome jumping off point for me to research other things that you put in my brain to follow up on. Thank you, thank you! I can’t wait to try your pumpkin cheesecake recipe, made with the nut crust. You, my dear, are my hero! 🙂
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Thank you Marilyn and thanks for following the blog
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I used my Vitamix to mix the first part of the filling. It turned into a rubbery mass and it was difficult to get the Vitamix clean after that. Any advice there? It’s still in the oven, but it smells oh, so good! The kids are looking forward to it.
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If you run the vitamix for too long it starts to heat up and cook things, could that be it? how did it turn out?
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Can this be easily frozen to eat later? And should it be frozen before or after baked?
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I’ve never tried freezing it, but I Sm guessing that it would work either way.
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