this is a perfect pie for the hot summer, cool and crisp!
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.
this was just an idea i had cuz my dad loves nanner puddin pie.. the kind with vanilla puddin and nilla wafers on top.. but this is what i came up with (i love chocolate!!) and i took it over to the parents house on easter when we all got together.. didnt say a WORD about it being raw.. it was great!
The cooked version of this is a very popular pie in the Northeastern United States: blackberries, blueberries, raspberries, and strawberries jumble together in a riot of flavour.
This is the pie I am rushing home from Hot Yoga to gulp down on!!! I have maid this pie for a few people including my yoga instructor and they all love it! This is a very energizing pie and will allow you to get rolling throughout the day!