Strawberry-Rhubarb Pie Recipe: A Delicious Summer Treat

Name: Strawberry-Rhubarb Pie Recipe: A Delicious Summer Treat
Ingredients: 2 tablespoons tapioca flour; 1/2 teaspoon lemon juice; 1/2 teaspoon cinnamon; 1 teaspoon vanilla; 1 to 1.5 cups sugar, depending on the sweetness desired; 2c rhubarb, 1c ripe strawberries, chopped; 1 tablespoon cassava flour; Water

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Author:

Tonomi Super Foods

There's nothing quite like a delicious strawberry-rhubarb pie in the summertime! This recipe is gluten-free, so everyone can enjoy it. It's also easy to make, so you'll be able to whip it up in no time.

The strawberry rhubarb pie has become a classic American dessert. The combination of sweet strawberries and tart rhubarb is a perfect balance, and the crunchy crumble topping adds a delicious touch of texture. Whether you enjoy it with a scoop of ice cream or a dollop of whipped cream, this mouth-watering pie is sure to please.

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Ingredients

2 tablespoons tapioca flour
1/2 teaspoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 to 1.5 cups sugar, depending on the sweetness desired
2c rhubarb, 1c ripe strawberries, chopped
1 tablespoon cassava flour
Water

Directions

Chop strawberries and rhubarb, removing stringy bits as necessary.
Mix in a bowl with lemon juice, cinnamon, vanilla, and sugar.
Sprinkle in tapioca and cassava flour.
Add water as needed, depending on how juicy you like your filling.
Bake covered with foil at 475 degrees Fahrenheit for 20 minutes, then uncover and lower heat to 350 degrees Fahrenheit for 30 minutes.
Let cool before serving.