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Strawberry-Rhubarb Icebox Pie (grain, dairy and sugar free)

June 24, 2014 by Natalia Gill Leave a Comment

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Strawberry Rhubarb Icebox Pie (Grain, Dairy and Sugar Free)

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.

 

Strawberry Rhubarb Icebox Pie

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.

Strawberry Rhubarb Icebox Pie
 
Author:
Natalia Gill
Recipe type: Dessert
Serves: 8
Print
 
This pie is a sweet and tangy summer treat - free of sugar, grain & dairy.
Ingredients
  • 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)
Instructions
  1. 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).
  2. Meanwhile, quarter the remaining strawberries. Also, combine the arrowroot, 2 teaspoons stevia and 2 tablespoons water in a small bowl.
  3. 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.)
  4. 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.
Notes
For a special touch, top it with a dollop of this paleo-friendly coconut whipped cream. Or the chocolate version - even better!
3.2.2708

 

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Natalia Gill

Hello! My name is Natalia and I live in the “City in a Forest” (Atlanta, GA) with my husband and two children. I’ve been drawn to nutrition and natural healing since I was a child, growing up in a Russian and Dutch home. I remember my dad theatrically convincing me to love head cheese (with horseradish and lemon!) and learning to make herbal tinctures with my mom. Formerly a project engineer in corporate, I've been working in health and wellness since 2001 as a Pilates and yoga teacher, content developer for a functional MD and nutritional consultant for "The 21-Day Belly Fix". You can follow me at AnAppetiteForJoy.com

Latest posts by Natalia Gill (see all)

  • “Busy Day” Asian Veggie Noodle Soup (Gluten & Grain-Free Options) - December 1, 2016
  • Greek Sweet Potato Hash – $15 Meal from Trader Joe’s - March 31, 2016
  • Apple Pastila (A Honey-Sweetened Confection) - December 9, 2015

Filed Under: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian

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