Behold: the freshest Strawberry Rhubarb Pie you’ll ever eat. (And if you’re squirming about raw rhubarb and potential toxicity ... it’s the leaves of the plant that we shouldn’t eat raw. We’re using the stalks. Promise.)
I’ll keep this short and, well, sweet--kinda like the 5 item ingredient list below. Visit www.meamoeba.com for additional raw food recipes and personal development tips.
I simply must have some nice bright Rhubarb in the spring. It’s tanginess tempered with sweetness is the best way to appreciate the unique flavor of the stalks. Do not be afraid of the raw rhubarb- I did the research and everything I could find indicates that it is only the leaves that are toxic. That being said, raw rhubard is extremely sour, thus, it is usually cooked down with a ton of sugar to render it edible. So I was searching for a way to prepare raw rhubarb and I ran across the recipe for this Rhubarb Compote on Culinate.com. So I took it from there to create a raw version of the delicious memories of Rhubarb pies and crumbles.