Strawberry Rhubarb Pie With Coconut Crumb Topping

Recipe for Strawberry Rhubarb Pie With Coconut Crumb Topping
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FILLING:

Ingredients

3 cups hulled and halved fresh ripe strawberries
2-1/2 cups rhubarb stalks cut crosswise into 1/4-inch pieces
2/3 cup sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1/4 cup quick-cooking tapioca

Instructions

Preheat the oven to 400°F. Mix the strawberries, rhubarb, sugar, lemon juice, orange zest, and tapioca in a large bowl. Set aside for 15 minutes, to juice. Once it has juiced, turn the filling into the pie shell and smooth the top with a spoon. Bake on the center oven rack for 30 minutes. While it bakes, make the topping.

TOPPING:

Yield: 

Makes 8 servings

Course

Reader Comments

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Why not just use 1/3 cup of

Why not just use 1/3 cup of Almond flour rather than pluverizing 1/3 c of Almonds?

Hi, Kim. ⅓ cup of pulverized

Hi, Kim. ⅓ cup of pulverized almonds will not equal ⅓ cup of almond flour. If you would like to try a conversion, we can tell you that 1 cup of almonds weighs 5 ounces and ¼ cup of almond flour weighs 1 ounce.

Gotta try this

Gotta try this