Strawberry Rhubarb Pie with Granola Crust

Jason and I get a box that contains a different medley of farmer-grown groceries every week from a company called Farmer Fresh to You.  We’ve been dong this for about two years now and it’s great because, not only do we eat fresh, local and organic, but we also get introduced to all kinds of new fruits and vegetables we weren’t likely to buy if we were grocery shopping on our own. This week rhubarb came in our box–a vegetable I have never cooked with. I decided to try my hand at a strawberry-rhubarb pie using whatever ingredients we had in the kitchen–and that meant making the pie without flour, corn-starch or tapioca.
The pie came out so friggen declicious (*she says with a pat on her own back*). and was so easy to make, that I thought to share the recipe here with you.

Take two cups of granola, 1/2 cup of instant oatmeal, 1/4 cup of melted butter and juice from 1/2 orange and blend it in a food processor until well blended.
This is your crust.
Butter the pan and press crust mixture into the pan so that it is spread out evenly.
Let sit for 1/2 hour.
Preheat oven to 400 degrees.
Wash and cut rhubarb into 3/4″ pieces. (I used 5 ‘sticks’ of rhubarb)
Wash and cut strawberries in half. (I used about 10 normal-sized strawberries)
Place rhubarb and strawberries in a bowl with juice from the other half of the orange, 2 tbsp. of raw sugar, 1/2 tsp. cinnamon, and a bit of orange zest. Mix.
Add half cup of instant oatmeal. This is your pie filling.
Add pie filling to crust.
Sprinkle some granola and a pinch of raw sugar on top.
Bake for 40 min.

Let cool and…

Photos and Recipe by Justina Blakeney