June 13, 2010
Strawberry Rhubarb Glaze Pie
What did I do with my strawberries this week? Many of them did get frozen, but we eat as much as we can while they are in season and fresh. We'll have strawberries in most of our breakfast smoothies this week. Then there are the strawberry goodies. This semi-raw pie is very simple.
I made a strawberry rhubarb glaze with about two cups chopped rhubarb, two cups sliced strawberries, the juice of an orange, and about 1/4 cup raw agave. I just let them simmer on a medium low heat until they are tender and saucy, about 3-5 minutes at most. Remove from the heat and add to the fruit sauce 1/4 tablespoon powdered Agar dissolved in a 1/4 cup of boiling water. I added about a teaspoon of chopped orange zest to the mixture after it was removed from the heat.
For the crust I used one cup raw almonds, seven med jool dates, and a dash of salt. Soak the almonds in water for an hour or so and pulse them with the dates in the food processor until the mixture can be shaped into a ball. Sprinkle about 2-3 tablespoons of raw coconut shreds at the bottom of a glass pie pan. Press the almond and date mixture in the pie pan to form a crust on the bottom and up the sides.
Then I just layered sliced fresh strawberries in the crust and poured the strawberry rhubarb sauce over the strawberries. I kind of mixed them a little to get the sauce distributed. This will chill in the refrigerator for about an hour to set. I garnished it with orange zest and a couple cantaloupe flowers from my garden.
I think I will serve it with some cashew lavender creme sauce. I'll try to remember to post a picture of a slice when I cut it later.