I can still remember the pie that was my grandmother’s rules of the rhubarb. We called her Grandma’s pie and we barely waited for spring to this plant is ripe for the picking and the grandmother of us cheer their succulent cake.
Rhubarb is a plant that is a bit of a forgotten but slowly returns to our gardens and in our kitchen. Stem reaped the first year, rather than only at the two-year-old plants. The leaves are not used in the diet because they are poisonous.
Rhubarb is one of the least kaloričnih of vegetables; 100 grams of fresh stalks has only 21 of the calorie. Has a positive effect on the digestive system of humans, and studies have shown favorable gastrointestinal function, reduce bloating and increase tolerance to food. This special plant also has the expressed antioxidative and anti-inflammatory properties, and along with vitamin C, such properties give her antioxidants such as lycopene and antocijanina which have a positive effect on the health of the heart and the eyes, and thereby strengthen the immune system. This year, and nature has given to me and a lot of Rhubarb Strawberry. I decided to make a more modern and healthier version of Grandma’s pies and I loved the flavor. Pie is juicy, citrusy and sweet blend of Strawberry and rhubarb has proved to be perfect. I served it with Greek yogurt. Folks were enthusiastic, and the pie is gone for the moment.
For the pastry:
- 1 ¼ cups Was the integral wheat flour
- 1 ¼ cups flour of type polubijelog Was 850
- 2 soup spoons of Xilita (brezinog of sugar)
- ½ TSP Himalayan salt
- 4 soup spoons of cold coconut butter
- ¼ Cup cold yogurt
- 3 soup spoons of olive oil
- 6 tablespoons cold water
For the filling:
- 4 cups sliced strawberries
- 1 cup sliced rhubarb the stems
- 2/3 cup honey
- 2 ½ soup spoon tapioca
- 2 soup spoons of coconut flour
- 1 teaspoon cejlonskog cinnamon
- a pinch of Himalayan salt
- a pinch of nutmeg
* 1 cup = 2, 5 dl
In a bowl mix the flour, salt and sugar brezin. Add the sliced coconut butter (it must be cold). With your fingers, rub the dry ingredients and butter until you have the mrvičastu structure. Add the yogurt, oil and water and gently mijesite it all together until a compact mass. If necessary, add a little yogurt or flour. Divide the dough into two parts, one part make it twice the size of the other. Format resulted from the dough into smaller circles, wrap them in foil and place in the refrigerator for at least one hour.
In the meantime, while the batter in the refrigerator, wash strawberries and dry them. Rabarbari cut off leaves and throw them and peel with dried. Slice the strawberries and rhubarb into pieces, put them in a bowl and pour over the honey. Add the tapioca, coconut flour, nutmeg, cinnamon and salt, and mix everything well.
Preheat the oven to 220 ° C.
Remove the dough from the refrigerator and the greater part of the roll out into a circle that will be sufficient for covering round baking pan in which to bake a pie. Cover the baking pan dough.
Finished stuffing evenly around the dough.
The rest of the dough also roll out in a circle and cut strips of width about 1, 5 cm. Sliced ribbons of cover the filling in a way that half the ribbons put in one direction and the other half perpendicular to them.
Put oven in the oven at 220 ° C for about 20 minutes. Then reduce the temperature to 160 ° C and bake for about 30-35 minutes.
Remove from the oven and allow to cool for at least 2 hours before serving.
After cooling and slice the pie before serving and, if desired, sprinkle with ground sugar from birch. I served with Greek yogurt.
Enjoy a juicy and delicious pie!