top of page
Search
  • Writer's pictureThe MS Cookbook
    • Jul 4, 2020
    • 1 min read

Strawberry-Rhubarb Pie (Filling)

This is the recipe I use to make all my fruit pie fillings. I use spices and vanilla extract for the basic flavor and sweeten the pie with maple syrup or honey. INGREDIENTS 2 cups walnuts 1 cup almonds 8 large pitted dates 1 tbsp coconut oil

2 cups strawberries 1⁄2 tsp cardamom powder

4 tbsp honey or 1⁄2 cup maple syrup 4 fresh rhubarb stalks or 2 cups cut fresh rhubarb



1) Put the walnuts, almonds, dates, and coconut oil in a blender and blend into a paste, set aside.

2) In a small bowl mix strawberries, rhubarb, cardamom and honey or syrup, mix thoroughly

3) Preheat the oven to 375 degrees

4) Take the nut paste and gently pat it into a pie pan so the entire pan is covered with the nut paste

5) Cook pie crust for 10 minutes or until it turns a tiny bit golden in color Spoon the fruit mixture into the pie crust

6) Bake for 45 minutes

7) Serve hot or cold

8) Enjoy!

1 view0 comments

Recent Posts

See All

Almond Cake is a staple in our house. I prepare it often and it gets eaten up in a few days. It has a great flavor and texture and it’s even though you have to beat the egg whites its easy and fast to

A variation on almond cake this version has a strong tangy taste of lemon. INGREDIENTS 1 1⁄2 cup Almond flour 1 tsp Baking powder 4 Eggs

Compote is a fancy word for stewed stone fruit. It’s my father’s favorite dessert and it brings back a lot of good memories from my childhood. It’s easy to prepare and you can use whatever stone fruit

bottom of page