Easy and Delicious Zero Waste Vegan Rhubarb Pie
Rhubarb is one of those vegetables that people love or hate. I fall into the love category (and my husband falls into the hate category). Growing up, our family garden had lots of rhubarb and I have fond memories eating my mom’s pie. Last spring, I finally got a rhubarb plant from a friend. It is not a beautiful plant, with large leaves that appear to be weed like:
However, it grows easily in sunny spot. This year, I can enjoy the fruits (vegetables) of my labor and make a pie:
To render my Mom’s pie more palatable to my husband, I adapted my Mom’s recipe and substituted 3 cups of rhubarb with 2 cups of strawberries and 1 cup of rhubarb. I cut the rhubarb into really small pieces.
Some people claim that you have to peel the rhubarb but since the stems I had were thin, this is not required.
I sprinkled half a cup of sugar, dash of salt and 1 tbsp flour on the cut strawberry – rhubarb mixture.
The crust is simple: oats, brown sugar and coconut oil. Since I can buy coconut oil in bulk, I use it to replace butter in all my recipes now. Plus it makes the recipe vegan! I use two thirds of the oats mixture to make the base crust. The only downside is that the coconut oil does not stick as well as butter but I use a glass to press the crust into the pan.
Then I add the strawberry-rhubarb blend and top with the remaining third of the crust mixture as a loose topping. I popped it into the oven at 350 F for 40-45 minutes. A delicious and healthy dessert! Yum.
I hope that this recipe incites you to plant your own rhubarb plant.
Vegan Rhubarb Strawberry Pie Recipe
Filling:
2 cups strawberries
1 cup rhubarb
½ cup sugar
½ tsp salt
1 tbsp flour
Crust:
2/3 cup brown sugar
½ cup flour
1 ½ cups rolled oats
½ cup coconut oil