Hi Friends!
Rhubarb is finally in season! this pie is so light, simple and easy to make. It is so pretty and delicious! We going to make it PINK with strawberries.
Crust
1 1/2 Cups flour
1/2 Teaspoon salt
1 Tablespoon coconut sugar
1/2 Cup coconut oil (solid)
60-90 ml ice cold water
- Mix all the dry ingredients and the coconut oil, then add water according to needs.
- Remember to use ice cold water so the coconut oil can stay solid and not melt.
- Afterwards, roll the dough between two baking sheet into the shape of your pie pan and place it in the pan
Filling
400ml vanilla flavored quark
1 Tablespoon potato starch
1/2 Teaspoon Vanilla extract
1/4 lemon juice
Mix all the ingredients well and pour it inside on the crust
Top
There is two ways of make this, either use raw Rhubarb and place it in the oven for full pie to bake or cook the rhubarb with strawberries to make them more pink.
Method 1
Cut rhubarb into cubes and place on top of the filling and place it in the oven’s lower shelf on 180C for 30-35min. if needed cover with baking paper to not burn depending on the oven
Method 2
Place the pie in the oven and meanwhile cook the rhubarb separately. Place the pie in a lower shelf on 170C for 35-40min
- Use a peeler to shred the rhubarb
- Use about 300ml water
- add frozen or fresh strawberries
- 1-2 Table spoons sugar of choice
- Bring the water, strawberries and sugar to boil and then set it a side
- When it stops boiling add the rhubarb shreds and leave them to sink for couple of minutes
- when they are soft and more pink take them out and place them on top of the bakes pie
You can use the strawberries to your oatmeal later, the you can drink the water as juice. don’t throw anything away
Decorate with almonds and powder sugar
Hope you enjoyed this recipe and found it easy to make 🙂
Br,
The Vegan KoalaBear
The Vegan KoalaBear 