As Carl Sagan said, “If you want to make a rhubarb pie from scratch, first you have to create the universe.” Lucky for us, the universe is up and running and we get to reap the rewards along with the rhubarb. But while rhubarb exists in the universe, it’s not around all year, so grab it when you can and bake a pie!
This recipe makes a sweet pastry crust with naturally gluten-free buckwheat flour, cornmeal and coconut sugar. The filling combines cinnamon, cardamom and vanilla with sweet-tart rhubarb, coconut sugar and lemon zest. Are you a rhubarb pie purist, preferring to enjoy its distinct flavor as is? Or do you like to sweeten it under a cloud of ice cream or whipped cream? We suggest trying it both ways to find out.
