Nutrition Facts

Serving Size: 1 slice

Calories: 151 • Total Fat: 3g • Total Carbohydrate: 32g (Fiber: 4g • Sugars: 15g) • Protein: 3g • Vitamin C: (46%) •  Iron (7%) • Manganese (11%) • Potassium (256mg)

Nutritional Highlights

Low Calorie • Low Fat • 100% Whole Grain •  Vegan Option • Immunity Booster • Rich in Potassium

My grandma was one of the most beautiful and poised women I knew.  I learned so much in the 7 short years I got to spend with her. Life lessons like kindness is the ultimate key to happiness, love will win any battle, and never leave the house without mascara are some of them, just to name a few. I have countless memories of my grandma, but the ones I remember most include standing on her kitchen chair (I was short even as a young child haha) helping her cook everything from chocolate chip cookies to her famous homemade mac ‘n cheese. Like many grandmas, she rarely wrote down her recipes, something I still wish we would have done before she passed.

My mom recently told me my grandma used to make an unbelievable strawberry rhubarb pie. She only made it once or twice a year since rhubarb is only in season for a short time, but it was without a doubt everyone’s favorite. After sorting through the few recipes she happened to write down we still have yet to find it. This was all I needed as inspiration to re-create her famous pie the best I could (with a few healthy spins like whole-wheat crust instead of a traditional pie crust and a simple swap of coconut oil for butter ). My grandma would probably say hers is still the best but I like to think she would be proud of my creation and know it was made with all of the love she showed me every second I had with her.

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Strawberry Rhubarb pie with brown sugar oat crumble

Servings: 8

For the crust:

• 1 cup white whole wheat flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg yolk (or 1 tbsp ground flaxseed + 2 tbsp water for vegan version)
• 3 tbsp + 2 tsp milk of choice (I used unsweetened almond milk)
• 1/2 tsp pure vanilla extract
• 1/4 cup brown sugar

For the Filling:

• 3/4 lb fresh strawberries, diced
• 1/2 lb fresh rhubarb, diced (about 2-3 stalks)
• 1/4 cup brown sugar
• juice of 1/2 lemon
• 1/2 tsp pure vanilla extract
• 2 tbsp cornstarch

FOR THE Oat Crumble:

• 1/2 cup of prepared dough used for crust
• 1/4 cup old fashioned rolled oats
• 1 tbsp coconut oil

METHOD

1. Preheat oven to 350ºF. Grease an 8″ pie dish with cooking spray.
2. First make the crust. Combine flour, baking soda, and salt in a medium bowl. Add remaining crust ingredients and stir until combined. It will be a drier dough than expected but do not add any extra liquid. Using a measuring cup, set aside 1/2 cup of the dough in a separate bowl. Press the remaining dough into a very thin layer in the pie dish. Use parchment paper or the bottom of a large measuring cup sprayed with cooking spray to keep it from sticking to your hands as you press into into the pie dish.
3. Partially pre-bake the crust in pre-heated oven for 3-4 minutes. Remove from the oven and set aside while you prepare the oat crumble.
4. With the reserved 1/2 cup of dough, break it apart so it resembles the consistency of slightly dry sand. Add oats and coconut oil and stir until it forms a crumble. Set aside while you prepare the filling.
5. Add the filling ingredients to a large bowl and stir until all of the fruit is evenly coated. Add the filling to the partially baked crust and top with oat crumble.
6. Bake for 25 minutes or until sides of pie are bubbly and oat crumble is slightly browned. Allow to cool for 5-10 minutes before cutting into 8 equal slices. Serve warm.