Hello lovelies, it’s been awhile and I’m all up in a spring tizzy. My how time flies as the days get longer, along with the to-do list. My mom and grandma are visiting right now, gigi is meeting her great grandson for the first time!
As a lovely surprise I made them this decadent raw pie, oddly reminiscent of a pink creamsicle. The rhubarb in our garden is off the hook, it’s the gift that keeps on giving. The more you pull, the more springs up. I find myself searching for new ways to use rhubarb, aside from pie there are few ideas out there. Any ideas?
The new moon just passed so we took the opportunity to plant seeds in the garden. In biodynamic gardening, planting and harvesting is planned according to the lunar cycles. Which makes good sense, as the moon affects the ebb and flow of all H2O containing life. As the moon grows so do the plants, hopefully, fingers crossed, it’s the first year I’ve had a garden in awhile.
More about this pie. Roasted rhubarb is the way to do rhubarb, this roasted rhubarb + vanilla cream raw pie is healthy and light yet super satisfying. You’re going to love it, even if you hate rhubarb. I tricked my mom, who claims she hates rhubarb, but when I gave her a slice she unknowingly bit into it and thought it was oh so delicious. This brings to light a lot of misconceptions about rhubarb. Many folks think it’s too sour or stringy or bitter. I beg to differ, especially when roasted as it caramelizes the natural sugars. Do give this pie a chance, I wouldn’t lead you astray.
Ingredients
- 1 C raw almonds (soaked for 6-8 hrs)
- 3/4 C raisins or dates (soaked for at least 30 mins)
- 1/2 C + 1/2 C + 3 Tbs coconut oil
- 2 C raw cashews (soaked 4-8 hrs)
- 1 C coconut milk
- 3/4 tsp vanilla extract or 1 vanilla bean, scraped
- 1/3 C raw honey or maple syrup
- pinch sea salt
- 4 large rhubarb stalks
- 1/3 C raw honey or coconut sugar
Instructions
- Preheat oven to 400F and roast rhubarb on a baking sheet for 20 minutes.
- Using a food processor or high powered blender, combine raw almonds, rainsins or dates and 1/2 C coconut oil until smooth. Press this crust into the bottom of a 12 inch springform pan. Set in the freezer while making the filling.
- Clean out the blender or food processor. Add the drained cashews, 1/2 C coconut oil, coconut milk, honey or maple syrup and vanilla and blend on high until super smooth and creamy. Pour over the set crust and place back in the freezer while making the topping.
- Clean out the blender or food processor and add rhubarb, 3 Tbs coconut oil and honey or coconut sugar. Pour topping evenly over the vanilla cream and allow to set in the fridge or freezer for at least 2 hours before serving.
