Vegan Strawberry-Rhubarb Pie

Name: Strawberry-Rhubarb Pie
Yield: makes 8 slices
Ingredients: 3 cups dried rhubarb (1/2-inch dice); 1 cup hulled and sliced strawberries; 2/3 cup agave nectar; 3 tablespoons arrowroot; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; Whole spelt flour, for dusting; BCNYC pie crust; Coconut oil, for the pan and for sprinkling; Agave nectar, for brushing

December 9, 2011

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

Hey, Dad! Remember those surprise outings Team McKenna took to Knott’s Berry Farm in the early 1980s? When we piled into the station wagon for a two-hour voyage with one seatbelt stretched over three kids? The trips that got you significantly more amped than they did anyone else? I do. Will you admit now that the real reason for those trips was that you were in thrall to the Knott’s Berry Farm restaurant’s strawberry-rhubarb pie? Twenty years later I’ve finally come around, and I now understand the overwhelming allure of this delicious pairing. This one’s for you, Dad.

Recipe notes

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