Springtime and Strawberries go hand in hand, no doubt. There are endless ways to enjoy these tasty little fruits. I so enjoy pairing them with rhubarb, and this pretty pink pie makes great use of the combo!
This is sneak preview recipe from the upcoming
500 Vegan Recipes cookbook by myself and
Celine...enjoy!
The strawberry rhubarb mixture used to make this pie also makes an amazing topping for ice cream!
1 Vanilla Cookie Pie Crust or Graham Cracker Pie Crust
12 ounces (340 g) sliced fresh strawberries
8 ounces (227 g) chopped fresh rhubarb
1 cup (235 ml) water
1 cup (200 g) granulated sugar
1/4 cup (60 ml) lemon juice
1/4 cup (32 g) cornstarch mixed with 1/4 cup water to make a slurry
1 pound (454 g) nondairy cream cheese
2 cups (240 g) powdered sugar
To a pot, add strawberries, rhubarb, sugar, and lemon juice.
Bring to a boil, and reduce to a simmer. Simmer uncovered for 15 minutes.
Add cornstarch slurry and stir to thicken.
Remove from heat and allow to cool.
Stop here and you have your ice cream topping.
Reserve one cup of the mixture for topping at service.
Using an electric mixture, beat in cream cheese until smooth.
Beat in powdered sugar, adding one cup at a time, until smooth.
Pour into pie crust and freeze for a few hours before serving.
Top with reserved strawberry rhubarb glaze.
Yield: 8 servings
