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Gluten Free Strawberry Rhubarb Pie

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 8

Ingredients
  

  • 4 cups fresh strawberries cut
  • 3 cups fresh rhubarb cut
  • ½ cup coconut sugar
  • ¼ cup tapioca starch (can sub arrowroot starch)
  • ½ tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 par baked gluten free crust

Instructions
 

  • Wash and cut the fresh produce. Cut up the strawberries into chunks. Cut up the rhubarb into ½ inch pieces.
  • Add the fruit to a bowl and combine with the rest of the ingredients.
  • Spoon into a par baked pie shell.
  • Bake at 375 for 45 minutes with the crust covered.
  • Bake for an additional 15 minutes at 400 uncovered to brown crust.
  • Let cool so the filling sets and serve with whipped cream! Enjoy!
  • Keep in the fridge covered and best eaten in 3 days if it lasts that long!