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Vegetarian Raisin Rhubarb Pie

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Your Vegetarian Kitchen’s Vegetarian Raisin Rhubarb Pie takes us back to your Great Grandmother’s girlhood when it was slowly baked in a wood burning oven. Luscious with tender rhubarb and plump juicy raisins, it is another perfect sweet tart delight for hot summer evenings sitting on the porch in the moonlight. Team this pie up with our Homemade Vanilla Ice Cream and oh my! That’s just an amazing time machine.

*Preheat oven to 425 °


  • Cut 4 Cups of ½” slices of Rhubarb stems
  • (Avoid any and all parts of this
  • vegetable’s leaf as it is poisonous. They
  • use it to make Oxalic Acid which is used to make a paint thinner!)
  • 2 Cups Raisins
  • ⅛ tsp. Sea Salt
  • Juice of ½ Fresh Lemon
  • 1½ Cups Vegan Organic Sugar
  • 4 tsp Tapioca Flour
  • 4 pats Butter
  • ½ Cup Currant Jelly Melted to coat the top of the pie

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Place the cut rhubarb and raisins in a bowl. Toss lightly with the lemon juice. Add the tapioca flour and the sugar covering evenly. Turn the mixture into a prepared, prebaked pie crust. Place on a parchment covered cookie sheet and pop into the preheated oven 450° for 10 minutes; then reduce heat to 350°. Bake for an additional 30 minutes until the rhubarb is tender and cooked. Remove from the oven. Cool on a wire rack.

Melt the jelly in the top of a double boiler. Carefully spooning the hot jelly over the berries, coat the top of the pie with a thin coat of the melted jelly. Chill before serving. This pie loves whipped cream and adores our Eggless Vanilla Ice Cream!

Recipes by Chef Bette

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