Easy and Delicious Zero Waste Vegan Rhubarb Pie

May 29, 2018 Off By Sandra Maki

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