1 1/4 cup oat flour
1/2 tsp salt
1 tsp steviva blend
1/2 cup butter, chilled and diced
1/4 cup ice water
1 pound organic strawberries, sliced
1 pound organic rhubarb, peeled and chopped
1/2 cup steviva blend (or sweetener of choice)
2 tbsp of arrowroot powder
1 tbsp butter
Crust: Combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in water 1 tbsp at a time until mixture forms a ball. Wrap in plastic and refrigerate for 4 hrs or overnight. Roll dough out to fit 9″ pie plate. Cook per pie recipe. ( I rolled mine out between 2 pieces of wax paper and then transferred it to the pie plate.) You might have to pull it out of the refrigerator for 20 minutes before you roll it out. If the crust starts to brown to much during the cooking process, you might want to cover the edges of the pie crust with foil.
Filling: Slice strawberries up, and trim and peel the outer layer of the rhubarb and cut into small chunks. Put together in bowl, set aside. In another bowl mix together steviva blend and arrowroot powder. Pour over the fruit mixture and gently mix together. Pour into unbaked pie crust. Dot with butter. Bake at 425 degrees for 40 minutes or until rhubarb is tender. Sauce will be thin while hot, but will thicken as it cools. Allow to cool completely. Serve with a dollop of fresh whipped cream.
Serving Size: 1 slice or 1/8 of pie
Number of Servings: 8