Rhubarb & Red Currant Pie

This lovely rhubarb red currant pie is filled with fruit and has a crunchy crumble top. It is gluten, lactose and refined sugar free and vegan, so everyone can enjoy it!

The rhubarb season is always very short here in the Netherlands- maybe that’s why I love it so much! I make the most of our short season by making several different rhubarb dishes. One of them is this rhubarb red currant pie, aka crumble.

You can use rhubarb in savoury dishes as well as sweet. I tend to make only sweet dishes with rhubarb because I like them better, so this recipe is a sweet one.
I make this pie every year, when rhubarb is in season and the red currants are ripe and I make a very big pie so we can eat from it for several days. If you want to make a smaller version of this pie (e.g. in an 18cm springform tin), simply divide this recipe by 3 and shorten the baking time to 45 minutes.

The red currants also have a very short season, and they were so beautiful this year. Although the birds had a feast on the berries, there was still more than enough left for us to eat. What a joy!

This rhubarb and red currant pie is gluten-free, lactose/milk free and refined sugar-free, so people with intolerances and vegans can eat this pie too.
The crumble on top gives it a little crunch and it’s the same dough as the base, so you only have to make one dough. Super handy, right?

So let’s get into the kitchen and make this lovely pie!

Rhubarb & Red Currant Pie

This lovely rhubarb red currant pie is filled with fruit and has a crunchy crumble top. It is gluten, lactose and refined sugar free and vegan, so everyone can enjoy it!
Prep Time 45 mins
Cook Time 1 hr 15 mins
Course Dessert, Snack
Servings 12 to 14 people

Equipment

  • Cutting board
  • Knife
  • Scale
  • Measuring spoons
  • 2 Big bowls
  • Big Pie dish (or springform of 24CM)
  • baking paper

Ingredients
  

  • 750 grams buckwheat flour
  • 300 grams coconut oil (soft)
  • 150 grams oatmeal or rolled oats
  • 3 tsp baking powder
  • 18 tbsp agave syrup (about 275 ml)
  • 3 pinches salt
  • 500 grams rhubarb
  • 500 grams fresh red currants (Or less, if you don't want as much)
  • 2 apples
  • coconut sugar to taste (I used about 6 tbsp)
  • 2 handfuls white raisins (If you don't have white raisins, use more sultanas)
  • 2 handfuls sultana raisins

Instructions
 

  • Make the dough by mixing buckwheat flour, baking powder, oats, salt and soft coconut oil together in a bowl. Press the coconut oil into the flour mixture with your fingers until it has a texture resembling coarse or crumbly sand.
  • Add the agave and knead that through until the dough sticks together easily, but also crumbles apart when you press on it. Set aside.
  • Make the filling by cutting the apples into little cubes, slicing the rhubarb, picking the red currants (no stalks left if you can) and adding that to a bowl together with the 2 kinds of raisins and the coconut sugar to taste and stir. Everything should have a light coating of sugar.
  • Preheat your oven to 180 degrees celsius (355F), convection setting, and line your pie dish with baking paper.
  • Take 2/3 of the dough and press it into the base of your pie dish to form the bottom of the pie. It should be about 0.75 to 1cm thick and push it up the sides a bit.
  • Put the fruit filling on top and spread it out evenly.
  • Take the rest of the dough and crumble that on top of the filling.
  • Bake at 180 degrees celsius for about 1 hour and 15 minutes or until the crumble is golden brown and the filling is bubbling.
  • Let it cool down well before eating, as you will burn your mouth badly (as I have done, because I was too impatient…)
  • It is a very filling pie, so take small pieces and enjoy!

Notes

This is a very big pie. If you want to make this pie smaller, say for 4 to 6 persons, use an 18cm springform pan, simply divide this recipe by 3 and reduce the baking time to 45 minutes at 180 degrees celsius. Enjoy!
Keyword Crumble, gluten free, lactose free, Pie, Red currant, Refined sugarfree, Rhubarb, vegan
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