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Vegetarian Strawberry Rhubarb Pie

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Nothing says summer to me quite the way Your Vegetarian Kitchen’s Vegetarian Strawberry Rhubarb Pie does. Luscious strawberries and tender rhubarb are the perfect sweet tart delight for hot summer evenings sitting on the porch listening to the cicadas and bullfrog’s chorus and fugue. Team this pie up with our Eggless Strawberry Ice Cream and oh my! That’s just amazing.

*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!)
  • 3 Cups sliced fresh ripe
  • Strawberries
  • ⅛ tsp. Sea Salt
  • Juice of ½ Fresh Lemon
  • Enough Whole Perfect Strawberries for the top of the pie
  • 1½ Cups Vegan Organic Sugar
  • 4 tsp Tapioca Flour
  • 4 pats Butter
  • ½ Cup Strawberry or Currant Jelly Melted

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Place the cut rhubarb, sliced strawberries in a bowl. Toss lightly with the lemon juice. Add the tapioca flour and the sugar covering the berries and rhubarb evenly. Turn the mixture into a prepared, prebaked pie crust, top with the perfect berries in a pattern of concentric circles. Place on a parchment covered cookie sheet and pop into the preheated oven 425° for 10 minutes; then reduce heat to 3500. 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 melted 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 Strawberry Ice Cream!

Recipes by Chef Bette

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