Paleo Strawberry Rhubarb Bare Bottom Pie

   Did you know there was such a thing as National Strawberry Rhubarb Pie Day?!?! Well, there is, and it's today! Who knew?!
   Well, truth be told, I don't really like pie that much. I also don't liked baked fruit....but, did you know rhubarb is a veggie? Whacko. Also, did you know rhubarb has laxative properties? So, basically I'm going to talk to you about a pie that is made with vegetables and can make you poop. I know, you can hardly wait! :)  Hahaha...oh my goodness, what's up with me today?

   Seriously though...ok, not too seriously because it is still me after all, we have a jumbo patch of rhubarb that grows in one of our fields, and I've never, in the 4+ years I've lived in this house, used it for anything! I have occasionally pulled a stalk out to eat raw (it's crazy sour, but if you peel the 'skin' back, it's only moderately sour, and somehow refreshing!), but that was all it ever did.
   Until I heard there was a National Strawberry Rhubarb Pie Day! 
   If there was ever a time to decide to walk the 40 ft out my back door and pick some fresh rhubarb for something, it was for today! 
   This paleo, bare bottom pie is really very simple to make, and it's 'bare bottom' because I didn't think a paleo crust could stand up to the juiciness of the fruit (...um, and veg), so I just made it a top! I could have also just crumbled it on top, but it isn't national Strawberry Rhubarb Crumble Day now is it?

Paleo Strawberry Rhubarb Bare Bottom Pie

Ingredients

For the filling

• 2 cups Rhubarb, diced
• 2 cups Strawberries, diced
• 1 Tsp lemon juice
  
• 2 Tbsp maple sugar (or coconut sugar)
• Pinch of salt
• 1 1/2 Tbsp arrowroot (or tapioca) flour

For the crust

• 1/2 cup shredded coconut
• 3/4 cups almond flour
• 2 Tbsp coconut flour
• 1 tsp cinnamon
• 1/4 cup maple syrup (or honey)
  
• 1/4 Cup coconut oil

Method:

1. Preheat the oven to 350 Degrees
2. Put the strawberries and rhubarb in a  bowl with the  lemon juice, maple sugar (or coconut sugar), salt, and arrowroot (or tapioca) flour and mix well. Dump this mixture into a pie pan
3. Mix the shredded coconut, almond and coconut flour, cinnamon, salt and maple syrup (or honey) together in a medium mixing bowl
4. Roll out a piece of parchment or wax paper onto the counter (you'll need this for the crust). Mix the coconut oil into this dry mixture with your hands or a spoon until the mixture is all stuck together and well combined, then pick the dough up out of the bowl and plop onto the paper you prepared
5. Flatten the 'dough' into a circle, the size of your pie pan. Now lift the paper up, and gently fold it so that the dough is on the outside. Place the dough onto the pie, then lay the other side down, so that you now have the top on your pie, and the paper facing up. Carefully peel the paper off your pie
6. Cut a few slits into the pie, and open a little hole in the centre. This will help the steam get out of your pie
7. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit and vegetables :) are bubbling, remove from oven and allow to cool before serving.It doesn't have to completely cool or anything, you just don't want to burn your mouth!

   I've actually never seen rhubarb at the grocery store or even a farmers market...I suppose it must be somewhere though! If anyone lives close to me, feel free to come and collect some of mine for free! 

   So, on this National Strawberry Rhubarb Pie Day, I bid you farewell!  :)  
   Do you have any rhubarb stories to tell? Any yummy or different ways to prepare it? Do share!