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Strawberry Rhubarb Pie – The Healthy Version

The sweetness of ripe strawberries and the slightly tart rhubarb with pecan crust, some maple syrup and a crunchy quinoa topping describes this scrumptious pie.

Makes one 9 inch pie or serves 8

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  • 1. Preheat oven to 375 F and place rack in the middle of the oven
  • 2. For the crust ~ Add all the pie crust ingredients into a food processor and process until smooth, pat the mixture into 9 inch pie dish and with a fork make holes through out, bake for 5 minutes
  • 3. For the filling ~ toss all the filling ingredients together and evenly pour into the pie crust after the crust has finished baking for 5 minutes
  • 4. For the topping ~ combine all the pie crust ingredients until it becomes crumbly, using your hands works best. Then sprinkle on top of the filling
  • 5. Place pie in the oven and bake at 375 for 35 - 40 minutes or until the topping becomes slightly golden