It’s rhubarb season! My little crop of rhubarb has done very well this year, shooting up thick strong red stalks that make perfect sauce or pies!

Ingredients

For the crust

• 1.5 cups nut flour (almond, cashew, etc)
• 1/2 cup coconut flakes, unsweetened
• 6 dates, pitted
• 2 Tbsp coconut oil
• 1/2 tsp almond extract and/or 1/2 tsp vanilla extract

For the filling

• 2 cups chopped fresh rhubarb
• 1 Tbsp water
• 1-2 cups berries, fresh or frozen (raspberries, strawberries)
• 4-6 dates, pitted
• 1 tsp vanilla
• Agave syrup (optional, to taste if more sweetness is desired)

Directions

• Place all crust ingredients in a food processor and blend until a dough forms and everything is thoroughly mixed
• Place all filling ingredients in a pot and bring to a boil, let simmer until fruit is soft, then process with a hand blender until it turns into a smooth puree
• Pat crust down into a glass pie dish until you get an even and consistent thickness
• Pour filling over crust and chill in fridge until ready to serve
• Garnish with fresh berries, mint leaves or edible flowers
• Enjoy with fresh coconut milk, or ice cream for a non paleo treat! 🙂