It’s rhubarb season! Gluten-free Rhubarb, Orange, Ginger and Almond Pie

It’s rhubarb season! Gluten-free Rhubarb, Orange, Ginger and Almond Pie

As I recently shared, my taste after getting COVID has been a little off. I enjoy sour and salty, and when I eat something sweet, sometimes, I do have quite a bitter aftertaste. In the last few weeks all the local market started selling rhubarb stalks, so I thought of embracing my search for sour and bitter flavors and find a recipe that would use this seasonal vegetable.

The recipe originally comes from Australia and blends ginger, almonds and rhubarb. I had seen a few combinations of rhubarb and orange, so I decided to add orange zest to the filling. For the pie crust I used my gluten-free go-to recipe, which never fails. The result was a delicious marriage of sweet and tart, with a citrusy and spicy filling.

ENJOY!

It’s rhubarb season! Gluten-free Rhubarb, Orange, Ginger and Almond Pie

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

40

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 1 gluten-free pie crust – 1/4 recipe

  • 113 g unsalted butter, softened – 1/2 cup

  • 100 g granulated sugar – 1/2 cup

  • 90 g crystallized ginger, finely chopped – 1/2 cup

  • 225 g almond meal – 2 1/4 cups

  • 4 large eggs, separated

  • 1 medium orange zest

  • 2 Tablespoons Simona’s Flour Mix

  • 2 teaspoons vanilla extract

  • 4 rhubarb stalks, cut into 1/4u0022x2.5u0022 lengths

  • as needed demerara sugar

Directions

  • Prepare the crust and chill for at least one hour before using. Preheat oven to 350°F, and grease a pie pan. Set aside.
  • For the filling, beat butter and sugar in a stand mixer with the paddle attachment until pale. Beat in ginger, almond meal, 3 eggs, orange zest, flour and vanilla to a thick paste.
  • Roll out the pie crust between plastic wrap and transfer onto the greased pie pan. Crimp the edge as you like, and put in the freezer for 15 minutes before adding the filling.
  • Spread the ginger mixture evenly in the crust. Arrange the rhubarb on top, lightly pressing it in. I ended up making a couple of layers, so I tried to rotate the layers, slightly. Beat the remaining egg and brush over the edge. Scatter the demerara sugar over the edge and the rhubarb.
  • Bake the pie for approximately 1 hour 10 minutes or until the pastry is deep golden. Cool slightly before serving.

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2 Comments Add yours

  1. Rachel says:

    I will have to try making this. I’m not sure I’ve ever even had rhubarb!

  2. It’s so easy to make, Rachel! Let me know if you end up baking it

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