Summer Rhubarb Pie with a Crunchy Oat Crumble

The sweet-tart flavor of rhubarb evokes fond memories of summer days. This Rhubarb Pie recipe delivers all that classic flavor with a delightful crunchy oat topping. Perfect for family gatherings or a simple treat to enjoy the season.

Ingredients:

• Filling:

  • 4-5 cups chopped rhubarb stalks (about 1 pound)

  • 1 cup strawberries, sliced (optional but delicious!)

  • 1/2 cup raw honey or maple syrup

  • 3 tablespoons tapioca flour or cornstarch

  • 1/2 teaspoon ground cinnamon

  • Pinch of ground nutmeg

  • Pinch of sea salt

• Crumble Topping:

  • 1 cup rolled oats

  • 1/2 cup almond flour

  • 1/4 cup chopped pecans or walnuts (optional)

  • 1/4 cup coconut oil, melted

  • 2 tablespoons honey or maple syrup

  • 1/4 teaspoon ground cinnamon

Equipment

• 9-inch pie dish

Preparation Instructions:

1. Make the filling: In a large bowl, combine rhubarb, strawberries (if using), sweetener, tapioca flour (or cornstarch), cinnamon, nutmeg, and salt. Toss gently until evenly coated.

2. Prepare the crumble: In a separate bowl, combine oats, almond flour, nuts (if using), melted coconut oil, sweetener, and cinnamon. Mix until a crumbly texture forms.

3. Assemble the pie: Preheat oven to 375°F (190°C). Pour the rhubarb filling into the pie dish. Sprinkle the crumble topping evenly over the filling.

4. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the filling is bubbly and the crumble topping is golden brown.

5. Cool and serve: Let the pie cool for at least an hour before serving. Enjoy at room temperature or slightly warm, with a scoop of vanilla ice cream if desired!

Tips:

• Adjust the Sweetness: Depending on the tartness of your rhubarb, you may want to adjust the amount of sweetener. Taste the filling and add more if needed.

• Flavor Variations: Add a teaspoon of grated ginger for a spicy kick, or try a splash of vanilla extract.

• Thickening Power: If the filling seems too watery, add an extra tablespoon of tapioca flour or cornstarch.

• Storage: The pie can be stored at room temperature for a day, or in the refrigerator for up to 3 days.