Strawberry Rhubarb Pie with Gluten Free Pie Crust

People often ask me how I have time to come up with so many new recipes. The answer is simple. This is just the way we eat. Every day. I make most of our meals at home, from scratch, and I photograph the best ones for you :-) Sometimes I make the same thing three days in a row, to make sure it’s perfect before I share it, but that’s all there is to it.

Yesterday I went to our local health food store with the girls and as I was browsing the frozen aisle I saw rhubarb. Hmm… rhubarb. We haven’t had strawberry rhubarb pie since going gluten-free… six years ago! Haha! So I bought two packages (and now I have to go back to stock up on more!). I was feeling very impatient about waiting for the frozen rhubarb and the frozen strawberries to defrost. Also I was researching recipes online and seeing that they all called for OVER a cup of sugar. Oh, boy. You know I never use more than half a cup of sweetener.

Then I got this idea. It was one of my best ideas ever. I thought, “Rather than defrost the strawberries and rhubarb, I’ll put them in a pot with coconut sugar and heat them up. Then I’ll scoop out the hot strawberries and rhubarb and reduce the sugar and juice, like a simple syrup. It will get really sweet and thick. This could work.”

So I did. To thicken it I added agar powder and a little arrowroot to the syrup at the end. I can’t even tell you how excited I am about how it came out. You are going to love this easy recipe :-)

Strawberry Rhubarb Pie with Gluten Free Pie Crust

Gluten-Free Pie Crust

Follow my Spunky Gluten-free Pie Crust recipe, but bake for only 5 minutes.

Strawberry Rhubarb Pie Filling

Add to medium size pot:

About 2.5 cups frozen rhubarb (If you use fresh rhubarb add about 1/2 cup of water.)
About 2.5 cups frozen strawberries
Note: Do not defrost them. We’re going to use their liquids and coconut sugar to make a syrup.
1/2 cup coconut sugar (which is low glycemic index)
1/8 tsp sea salt
1/8 tsp vanilla liquid stevia
1.5 tsp cinnamon

Bring to simmer over medium heat. Continue to simmer for 10 minutes. After 10 minutes, strain the strawberries and rhubarb from the liquids and add them to a bowl.

Note: You may need to pour the strawberries and rhubarb through the strainer again (over the pot) to get as much of the liquids in the pot as possible.

Simmer the liquids for another 10 minutes. At the end of the 10 minutes, whisk 2 teaspoons agar powder into the bubbling liquids. Turn off the heat and whisk in 2 tablespoons arrowroot (tapioca flour would probably work also).

Add the thickened syrup to the strawberries and rhubarb in the bowl (they should still be hot so the agar doesn’t start to harden). Add the filling to the partially baked crust. Bake at 350 degrees for another 7 minutes only. Let cool on the counter for half an hour, chill in the freezer for half an hour more, then serve. (It’s meant to be room temperature—the freezer just speeds up the process :-) Top with coconut cream (the solids at the top of a can of full-fat coconut milk) or dairy-free vanilla ice cream.


photos by Zoe B

On a completely different topic, I’m six months pregnant now—woohoo! In keeping with our lifestyle I’m having a natural home birth. Those of you who are foreign to the idea of home birth—Don’t panic! :-) There are two excellent hospitals just minutes away if I need one. We are planning to have the baby at home though, in the water. Home births are extremely common where we live. Two of my closest friends here have had three babies (each) at home. My midwife has been a midwife for almost 30 years, and I adore her. She’s bringing another midwife (it’s common to have at least two midwifes present), and one of my best friends, who is almost a midwife herself, will also be here. The baby and I are going to be pampered with love and attention :-)

This birth, like this pregnancy, is going to be awesome, but I wanted to read about pregnancy and birth to get even more inspired. I started with a book on the Bradley Method, and I liked it, but it wasn’t quite what I was looking for. So then I read an Ina May book. I think Ina May is the most famous midwife in the world, and that book was a nice read too. But I still wanted something more, so now I’m reading A Holistic Guide to Pregnancy and Childbirth, by Deepak Chopra, David Simon and Vicki Abrams. I’m loving this book so far. It’s exactly what I was craving. As far as “preparing” for the baby’s arrival, I’ll save that for next time. I don’t want to write you a novel here today :-)

♥, Kelly
PS I wanted to remind you about the gluten-free expo (coming up in just over a week!), which I’m attending, in case you missed that post. Click here to get the info on that.


  1. says

    What an amazing thing to have a home birth! I also HIGHLY (I can’t say HIGHLY enough) recommend the book called Well Adjusted Babies. Check it out!

  2. says

    That recipe looks awesome. I can’t wait to try it!

    I’m all for home births as I had my first child at home in the water too. It’s quite nice!

  3. says

    I’m so excited for you!

    I had my first baby all naturally, but in the hospital. They were all amazed. None of them had seen a natural birth before. I just had my second baby at home in a birthing tub on Feb 3. Initially, I was very scared, but our finances required it. The more I learned about midwives, giving birth at home and how giving birth at the hospital is almost set up for C-sections, the more excited I got about giving birth at home. One of my friends recommend watching the movie “The Business of Being Born”. I have a couple reasons for being nervous, I have hypertension and I’m 41! I was blessed to have an amazing midwife and would do it all over again in a second! I also read about the Bradley Method. I tried really hard to relax, but it was challenging. I really wanted to look into hypnobirthing, but learned about it too late. If I were to have another, I’d definitely investigate that route more.

  4. says

    I had a home/water birth with my daughter and I plan to have the same for my second who is due in November. I personally could not imagine having it any other way, it was such a wonderful experience. I do recommend Ina May’s Guide to Child birth as a good read. It is a collection of home birth stories and was very inspirational. The pie looks fabulous by the way!

  5. says

    That really is the best way to create recipes … food you eat! I find that is why some cookbooks fall short, they are people trying to make recipes specifically for cookbooks rather than just sharing great food from their kitchen!

    I have never, ever, bought rhubarb. Geez, so many things to try!

    Cute, cute pictures Kelly.

  6. says

    Hi, I’m 65 years old and back when I was having babies, well, we were ex-hippies in California and that’s just what you did. I had 3 babies at home and each one was an amazing experience that I wouldn’t trade for anything. I had a dr with the first 2 who only did home births. And a midwife with the last one, a 9 lb boy with a very large head! I was 40 at the time, too.
    My babies were alert from the get-go, because of no drugs and I was up and around in a flash. I learned how to pant and breathe which got me through. I don’t know if panting and breathing is done the way I did it anymore but it sure worked for me. So I’m all the way behind you and am sending you GREAT VIBES for a wonderful and sweet home birth that you will remember for the rest of your life, like I do mine. A magical and glorious and spiritual experience!
    Love, Karen

  7. says

    We had a homebirth with our daughter. Amazing experience–such a peaceful way to bring a child into the world. You’ll do great! Our doula was feeding me home-canned applesauce after the birth–maybe you’ll have some of your lovely GF treats on hand for spoon-feeding. Ha ha!

  8. says

    I realized who your midwife was when I saw your cookbook on her table- I LOVE having her as a midwife as well- she is amazing! I am 39 weeks now- can’t wait for my little one to come- which should be any day now!
    I’ll have to look out for you at VC- since we both seem to frequent there so much :)

  9. says

    Oh my goodness this looks amazing! I have been following your blog for some time and I’m so happy I found you! I have been wanting to ask you about the vanilla creme liquid stevia that I notice you use a lot. I can’t find information on it. Can you tell me anything about it? Thanks for all you do and congrats on your pregnancy! So exciting for you and your family!

  10. Anonymous says

    I made this pie for our extended family Easter dinner. Typically anything I bring that falls under the gluten free or even just “healthy” category is passed over due to the difference in texture and taste compared to the “usual” versions. However, this was an absolute hit. Thank you Kelly! Your delicious and creative recipes have helped me turn my health around :)

  11. says

    Wow this version of a strawberry rhubarb pie sounds so easy and looks absolutely amazing!! I am going to have to give this a try soon. I have frozen rhubarb but am currently out of frozen strawberries!

  12. says

    I love that you’re choosing to have a home birth. Yay!! I had our first two in the hospital, and our last two at home, and would never have another hospital birth again if I could help it. LOVE HOME BIRTHING!!! Wishing you the best with the pregnancy and birth :)

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