Some say the best things in life are free.
But I also think some of the best things in life are unplanned. Of course, some of the worst things in life can be unplanned too, but I prefer to focus on the positives! This past Saturday my husband and I awoke at the crack of dawn to make it into downtown Minneapolis for a doctor’s appointment. (I’ve had some weird pain/burning/numbing sensations in my leg and foot and we wanted to get that checked out.) Unfortunately on the way there the doctor had to canceled.
Although I was frustrated at first it ended up working out because we were able to go to the St. Paul Farmers Market together — something we do maybe once a year because 1) it’s a hike and 2) my husband likes to sleep in.
This unplanned trip was just what the doctor ordered, for the soul at least. It was so wonderful to be around local vendors and learn about some of the things that they grow/make. Because we hadn’t planned on stopping at a farmers market that morning, we were short on cash. But we had just enough to get one bunch of fresh rhubarb.
And that’s when I knew I had to make strawberry rhubarb pie. Let me tell you just how delicious this pie is. The smell alone was so enticing that I wanted to take it out of the oven before it was finished just to dig in. But I decided that would be silly because then the crust wouldn’t be done and the fruit wouldn’t be as juicy … So I pushed my impatience aside and I waited.
If I thought the smell was good then that paled in comparison to the taste. I don’t know which was better: the gluten-free crust that was almost a disaster that turned out just fine, the juicy filling that is so sweet you can’t help but smile, or the cashew coconut crumble on top. But it was all good.
As I type this blog post up I am about to go savor my second slice. Who’s with me?
- 1 9-inch homemade or store-bought pie crust, unbaked
- [br][b]Filling[/b]
- 3 cups strawberries, hulled and quartered
- 2 cups rhubarb diced into 1/3-inch thick slices
- 1 tablespoon fresh lime juice
- 1/4 cup cornstarch
- 3/4 cup sugar
- [br][b]Crumble Topping[/b]
- 3/4 cup oats
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 2 tablespoons cashew pieces
- 3 tablespoons shredded sweetened coconut
- For the filling:
- Preheat the oven to 425˚ F. In a mixing bowl, use a large spoon to mix together strawberries, rhubarb, lime juice, cornstarch and sugar. Set aside.
- For the crumb topping:
- In a mixing bowl, combine oats, coconut oil, vanilla, cashew pieces and coconut and stir until oats are evenly coated with oil.
- To assemble pie:
- Press prepared pie crust into 9-inch pan. Pour strawberry rhubarb mixture into crust and sprinkle top evenly with cashew crumble mixture. Bake at 425˚ for 15 minutes. Reduce oven temperature to 350, tent pie with foil and continue to bake for another 45 minutes until crumble is golden brown and filling is bubbling. Remove from oven and let sit on a cooling rack for 30 minutes before serving.[i](Inspired by [url href=”http://www.cookingclassy.com/2014/07/strawberry-rhubarb-pie-almond-crumble/”]Cooking Classy[/url].)[/i]
This pie looks so fresh and flavorful, Lauren! So I can, like, eat the whole thing for breakfast, right? 😉
Haha, thanks Stephanie! Remember those brown butter blondies you had on your blog last week? This pie had a similar effect on me. I had to stop myself from eating it all! Of course, that didn’t stop me from putting a scoop of coconut ice cream on top of my slice. 😉
Ooh, me, me! I’ll help you eat that pie! It looks marvelous! I’m so glad your weekend ended up turning around for the best. Bummer that you have to reschedule your appointment but the farmer’s market sounds like it was a lot of fun! And farm fresh rhubarb? Can’t beat it!
This is definitely a dessert that should be shared and eaten with others. Virtually sending a slice your way, Julia! 😉 Luckily I was able to reschedule for tomorrow! In the end, things always work out. And you’re right — nothing beats farm fresh produce! The farmers market makes going to the store so sad.
Lauren this is beautiful! Looks delicious, I need to try making something with rhubarb (I’ve never even tried it). Thanks for sharing! 🙂
Thanks Sam! 🙂 You are in for a real treat. Rhubarb is wonderful — especially when it’s fresh from the farm!
My husband and I are never able to go to the farmers market together for the same reason – he likes to sleep in and I like to go early! Luckily the Fulton Farmers Market is close and convenient for us 🙂 This pie looks incredible – rhubarb is one of my favorite things about this time of year!
They miss out on so much! Oh well. This also gives us ladies the perfect opportunity to get work done or grab breakfast with friends. 🙂 Thanks Taylor! Looking forward to meeting you in person soon.
I HEART rhubarb! And now I can eat it for breakfast too!