One of my family’s all-time favourite desserts is Strawberry-Rhubarb pie, but it turns out that rhubarb combines well with lots of other fruits and berries too. In this recipe, I’ve blended two stocks of rhubarb with a handful each of blueberries, blackberries and raspberries, and I tossed in one medium-sized mango just for fun.
The first step is to soak one cup each of almonds and pecans in one bowl, and two cups of cashews in another bowl, for at least a few hours (but preferably overnight) to remove as much of the phytic acid and enzyme-inhibitors as possible. After straining the water that’s filled with anti-nutrients, you’ll be left with just the best part of the nuts: healthy fats and protein, with vitamins and minerals.
The next step is to toss the almonds and pecans in a food processor with about a cup of pitted dates and maybe a half-cup of shredded coconut and process for about twenty seconds. Take the sticky, grainy mixture out of the food processor and push it into a glass pie plate.
Next, squeeze out about half a cup of lemon and lime juice, separating the seeds for planting if possible. Pour the juice into a Vitamix or Blendtec blender along with the rind of half a lemon and half a lime. Add in two stocks of rhubarb, three handfulls of berries and one mango, minus the seed. Add the strained cashews and two heaping spoonfulls of coconut oil… blend until smooth, and pour it into the crust.
Decorate your pie with a few extra berries and refrigerate for a short while… the coconut oil will quickly firm up the creamy filling in the fridge. Your pie is ready. Enjoy sharing it with loved ones.