Vegan MoFo 24: Rhubarb. Who knew?

I recently joined our local CSA, and we received our first box on Friday.  It contained an ingredient that I have never worked with before:  rhubarb.  Determined to put everything in the box to good use, I decided to do the obvious and make a strawberry-rhubarb pie, specifically the strawberry-rhubarb pie in Pies and Tarts with Heart by Dynise Balcavage (aka The Urban Vegan).  I only recently got this book, and this is the first recipe I’ve made from it, so it was a double gamble.  All I can say is:  jackpot!!  The pie was exquisitely delicious, much easier than I would have imagined (why did I think rhubarb was difficult to work with?) and a huge hit around here.  Bonus:  the cinnamon-rich crumble topping makes the baking aromas extra divine.

Step one:  make the crumble topping by combining brown sugar, flour, oats, margarine, cinnamon, nutmeg and salt.  Mix it together and set aside.

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Next, make the filling by mixing together granulated sugar, flour, cornstarch, baking soda, cinnamon, ground ginger, rhubarb and strawberries.

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Fill a prepared pie crust with the filling, and then sprinkle on the crumble topping.

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Balcavage suggests covering the pie edges with foil to prevent over-browning.

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Remove the foil after about 20 minutes, and then continue baking until the top is nicely browned.

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I served the pie with a bit of “Vanilla Island” Coconut Bliss by Larry & Luna, and it was perfection.

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Can’t wait to try more recipes from this book and see what else may present itself in our next CSA box!

Enjoy!  xo

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4 thoughts on “Vegan MoFo 24: Rhubarb. Who knew?

  1. Oh my gosh, I grew up with rhubarb growing in the yard. LOVE it. I tried to grow it in my high desert yard and it collapsed. I never get enough of it to get past using it as pie filling or just as a sauce that I end up eating with a spoon.

    I wonder if coconut oil would work rather than margarine, even though I have some presumably heart healthy margarine.

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