By Natalia Gill, from An Appetite For Joy
Luscious strawberries and snappy rhubarb are lightly sweetened with stevia and poured into a salted pecan crust. A bit of pear (undetectable to the taste) bridges the gap between rhubarb and stevia, creating a well balanced pie that is both satisfying and simple – a treat for everyone, not only those who steer clear of grain, sugar and dairy.
This strawberry-rhubarb filling is very fresh tasting since the raw berries are stirred into a hot rhubarb-pear glaze, then poured into a prepared crust and chilled.
The most exciting part? You can use this method to create just about any fabulous fruit combination you dream up! How about raspberry-lemon, ginger-peach or just good old-fashioned blueberry? Simply adjust the amount of stevia you use.
Here are some grain/gluten-free crusts that would make a perfect base.
- The honey-almond crust from this amazing Banana Chocolate Freezer Pie.
- The date-sweetened nut & coconut crust from this beautiful Summer Berry Ice Cream Pie.
- The almond-rice crust from these adorable & scrumptious Cranberry Apple Mini Pies.
- And the one pictured here, 5-Minute Grain-Free Nut Crust.
This is the first time I have tried making this pie with stevia. I was pretty sure it would work well since this herb shines in tart, fruity recipes. But I was surprised to discover that I actually prefer the stevia version.
While I’m not a proponent of stevia morning, noon and night, I do think this is a great dessert option for those who are sensitive to sugar (like me.) The protein and healthy fats in the crust help to further curb the natural sugars in the fruits.
I used (affiliate link) Wholesome Sweeteners Organic Stevia and was very happy with the result.
This recipe is approved by and dedicated to my dad…musician, luthier, diabetic and strawberry-rhubarb pie aficionado.
- ¾ cup rhubarb, diced
- ½ pear, peeled and diced
- 1 pound strawberries, washed and stems/leaves removed (about 3.5 cups)
- 4 teaspoons arrowroot
- 2 - 2½ teaspoons powdered stevia sweetener (the equivalent of 4-5 teaspoons sugar)
- your favorite crust (I use this grain-free nut crust)
- Dice two medium-sized strawberries and place in a saucepan with the rhubarb, pear and ½ cup water. Simmer, stirring occasionally, until the pear is soft (about 10-12 minutes).
- Meanwhile, quarter the remaining strawberries. Also, combine the arrowroot, 2 teaspoons stevia and 2 tablespoons water in a small bowl.
- When the pear is soft, add the arrowroot mixture to the fruit in the saucepan, keeping the heat on very low. Gently stir for 1-2 minutes, allowing the mixture to thicken and become more translucent (it won't be a fully translucent glaze because the rhubarb has disintegrated into the mixture.)
- Take the pan off of the heat. Taste and add a little more stevia if you'd like. Immediately stir in the fresh strawberries. Pour into your baked pie crust. Refrigerate for at least 2 hours, then slice and serve. Or eat it sooner and let it be a little messy.
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