Cooking with food intolerances

Strawberry Rhubarb Dessert May 23, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 12:04 pm
Tags: , , , , , ,


I used to like strawberry rhubarb pie, but you know, trying to make a gluten-free crust is just a pain. So I thought I’d make a custardy strawberry rhubarb bottom and a meringue top. I’ve eaten half of it and still haven’t taken a picture.

1 c. beet or cane sugar

2 Tbs. tapioca starch

2 eggs, beaten

1/2 c. vanilla coconut or rice milk

3 c. chopped rhubarb

1 1/2 c. fresh strawberries

juice of half a lemon

Combine all these ingredients in an 8 x 11″ pyrex dish. Bake at 400F for 45 minutes. Take out dish and cool while making meringue.

3 egg whites

6 Tbs. sugar

1 tsp. vanilla

1/4 tsp. cream of tartar

Whip egg whites until frothy. Add cream of tartar. Keep whipping while adding the sugar one tablespoon at a time, until stiff peaks form. Spread on top of strawberry rhubarb and put in oven at 350F for 15 minutes, until golden brown.


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