Pick your rhubarb stalks or buy them fresh. Remove the leaves, rinse and slice … easy as pie!
There have been about four versions of this pie in the past month, because it’s so good! Including a vegan version, replacing the butter with olive oil and using more flax seed instead of the egg, but personally I prefer this version the best. Either way the flavour and texture of the hazelnuts make it spectacular.
With this recipe you add the raw sliced rhubarb and strawberries straight into the pie, with just a couple of other ingredients.
100 g ground hazelnuts
40 g Quinoa flour
40 g white rice flour
60 g oat flour
1/2 teaspoon baking powder
1/4 tsp salt
1 tablespoon ground flaxseeds
3 Tbspn water
60 g brown sugar
tapioca starch for rolling out the dough
3 cups of rhubarb
1 cup strawberries
3 tablespoons minute tapioca
100 g brown sugar
Wash and slice the rhubarb and strawberries.
Mix the water and flax seed together, whisking well to prevent lumps. Let this mixture sit while preparing the rest of the ingredients.
Blitz the hazelnuts in a blender.
Cream the butter and sugar, add the egg and the flaxseed mixture and finally the dry ingredients. Mix well.
Chill the dough for 20 to 30 minutes.
Sprinkle tapioca starch over parchment paper and roll out half the dough with a rolling pin. Add as much tapioca starch as necessary to prevent sticking.
Place the dough for the base still on the parchment paper and press into the edges of the plate with your fingers. You may need to trim the paper a little
Roll out the other half of the dough for the top and chill for 10 minutes or so.
Bake blind at 400°F for 6 minutes
Bake at 400°F for 20 minutes
In 375°F for 10 -12 mins
Let the pie cool for about an hour to thicken and set a little