STRAWBERRY RHUBARB PIE!


based on a recipe at goneraw.com--submitted by cathy hayward

The pinch of cayenne in the crust adds nice depth..

INGREDIENTS

CRUST

2 C almonds, soaked

1 C dates, (or less, to taste)

2 T agave syrup

1 t cinnamon

pinch cayenne

dash sea salt, (optional)

handful shredded coconut

FILLING

4 C rhubarb, peeled and chopped to 1? pieces

1/4 C agave

2 C strawberries, chopped

1/4 C psyllium husk

whole strawberries for garnish

PREPARATION:

CRUST:



In a food processor, process ingredients to a coarse mixture which sticks together easily when pressed..

Sprinkle shredded coconut into pie pan to prevent crust sticking.

Press crust into pan.

FILLING:



In a food processor, process rhubarb to a slushy consistency.

Add agave and continue processing until well mixed..

Remove rhubarb mix to a large bowl add chopped strawberries and psyllium husk, and mix by hand.

Spoon filling into crust and chill 6 - 8 hours, or overnight, to allow sweetness to develop. (Pie is tart at first, but, as it sits, the flavors meld, and the sweetness develops.)