Strawberry Rhubarb Pie

By anonsouthernbell

Ingredients

• one 9 inch pie shell
• 4 c. rhubarb pieces
• 2 c. sliced strawberries
• 1 c. sugar
• 1/4 c. corn starch
• 1 Tb. lemon juice
• 1/2 c. sorghum flour or brown rice flower
• 3 Tb. brown sugar
• 2 Tb. butter

Details

Adapted from glutenfreehomemaker.com

Preparation

Step 1

Wash and cut the rhubarb into pieces that are 1/4 – 1/2 inch thick. Wash and slice the strawberries. Put the above amounts of each in a large bowl. Add the sugar, corn starch, and lemon juice. Toss to coat. Let it sit about 15 minutes. While it sits, prepare the topping. Put the mixture in the prepared pie dish, and sprinkle the topping over it.

Crumb Topping: Combine the sorghum flour and brown sugar in a bowl. Cut in the butter.

Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool. If it cools completely, the pie pieces will hold together. We couldn’t wait that long. There was some leftover, and we found that it is also very good eaten cold out of the refrigerator