I just happened across this recipe. I like strawberry-rhubarb pie, so I’m pasting it here where i can find it again. it’s from Lynn’s Gluten-free Gastronaut.
1 recipe gluten-free pie crust (see below or try something different)
4 cups rhubarb, sliced in 1/2 inch piece and peeled if thick and stringy (or for a less full pie 3 cups)
1 1/2 cups strawberries, sliced (for a less full pie 1 cup)
1 1/4 cup sugar (for a less full pie 1 cup)
1/4 cup cornstarch
1 tablespoon orange zest
1/2 teaspoon cardamom1. Preheat oven to 400 degrees.
2. Combine rhubarb, strawberries, sugar, cornstarch, orange zest and cardamom in bowl and let sit for 15 minutes.
3. Spray pie pan with Pam.
4. Place pie crust disc on parchment paper and cover with cling wrap. Roll out to 13 inch circle, repairing dough by pinching it back together through the cling wrap if it starts to separate. Flip and peel back parchment paper. Slide hands under cling wrap and flip into pie pan. Peel off cling wrap.
5. Roll out second pie crust disc to a 13 inch circle
6. Fill the bottom shell, and either top with the second round. Or cut the second round into strips and weave a lattice top. If you have problems with the second crust you can always make it open-faced, just cover with foil after the first 20 minutes of baking.
7. Bake for 20 minutes at 400 degrees. Turn heat down to 375 degrees, and bake for additional 40 minutes or until pie is done. You might want to put a drip pan under the pie.
There’s also a rhubarb & straberry compote with mint.
