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Celebrating summer with a strawberry rhubarb pie is a treat that I'll never tire of. A few years ago I tried it with lime instead of lemon juice and loved it heaps. Strawberries and lime make a lovely duo. Recipe slightly modified from original
Ingredients
  • subheading: Bottom Crust:
  • 6 tbsp white rice flour
  • 2 tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt
  • subheading: Filling:
  • ⅔ cup chopped strawberries
  • ⅔ cup chopped rhubarb
  • 3 tbsp maple syrup
  • 2 tbsp tapioca flour
  • 1 tbsp lime juice
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • subheading: Top Lattice Crust:
  • 6 tbsp white rice flour
  • 2 tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt
Steps
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