Gluten-Free Rhubarb Pie

I decided to make some rhubarb pie the other day since I had this rhubarb craving going on. Adding something with coconut was essential since I have been on this coconut binge for some time now, I even eat coconut cream by the spoonfuls from jars; maybe a bit strange, but this is something that I can not explain, I just give into it.

As I gave into my current passion combined with some rhubarb I decided on a pie with shredded coconut and quinoa flour as a base. You can of course substitute the quinoa with something else, but I would not say that it tasted bitter or strange here. I didn’t use any xanthan gum or psyllium husk as a binder; I left the pie to cool before cutting it and at least when cool it holds together nicely without added binders.

The taste was very good, I ended quite happy with the end result; I especially loved the crumbly coconut topping. As something negative I would have to say that with all the fat and sugar used in this it is heavy to eat, so I wouldn’t recommend going on a pie binge with this one. I served this with some thick coconut cream which I really recommend trying if you don’t eat dairy. Some ice-cream would also be lovely combined with this pie. This is dairyfree if you substitute the butter with some dairyfree margarine.

Gluten-free rhubarb pie recipe

-150 grams butter

-0,4 cup or 1 dl sugar

-1-2 tsp vanilla

- 1 egg

- 0,2 cup or 0,5 dl shredded coconut

-3 dl or 1,2 cup flour (I used quinoa)

- 1 tsp baking powder

The filling

-7 dl or 3 cups chopped rhubarb, or berries, or fruit

-1 tbls flour

-1 dl or 0,4 cup sugar

-1 tbls cinnamon (don’t use this with berries, use it only with apples and rhubarb)

The topping

-100 grams butter

- 2,4 dl or 1 cup shredded coconut

-1 dl or 0,4 cup flour

-1 dl or 0,4 cup sugar

Preheat the oven to 200 C or 400 F.

Make sure all your ingredients are room temperature.

Measure the soft butter and sugar into a mixing bowl and beat them until they are creamy and pale. Add the egg. Measure all of the dry ingredients and combine them. Mix everything together.

This will be quite runny and you can spoon it into a greased pie form. Make sure it is evenly spread.

Mix the filling ingredients together and fold them into the chopped rhubarb gently. Pour everything on top of the pie.

Mix the topping together and spread it on top of the rhubarb.

Bake for approximately 40 minutes. Quinoa is notorious for never baking if there is a thick layer of it, so the time will depend on the thickness of the quinoa base and also on the flour you used, rice flour will probably be done faster so keep an eye on your pie.

Let it cool before cutting or I am almost sure it will not hold together.

Another way to eat rhubarb is to make some rhubarb “candy”.

Chop some rhubarb into thin slices and take a jar and some sugar.

Make layers with the rhubarb and sugar- one layer of rhubarb, then a layer of sugar etc. Let it sit in the fridge for 24 hours and it will end up almost like candy.

My aunt used to make “candy” a bit like this for us, but she used garlic cloves and honey. Just peel the garlic cloves and stick them into a honey jar, make sure they are totally covered with honey and leave everything to sit for at least 2 months, half an year would be ideal. Garlic candy doesn’t sound all that delicious, but it really is very good.

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