Vegan Strawberry-Rhubarb Pie

Name: Strawberry-Rhubarb Pie
Yield: makes 8 slices
Ingredients: 3 cups dried rhubarb (1/2-inch dice); 1 cup hulled and sliced strawberries; 2/3 cup agave nectar; 3 tablespoons arrowroot; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; Whole spelt flour, for dusting; BCNYC pie crust; Coconut oil, for the pan and for sprinkling; Agave nectar, for brushing

December 9, 2011

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Photo by Chelsea Kyle

Hey, Dad! Remember those surprise outings Team McKenna took to Knott’s Berry Farm in the early 1980s? When we piled into the station wagon for a two-hour voyage with one seatbelt stretched over three kids? The trips that got you significantly more amped than they did anyone else? I do. Will you admit now that the real reason for those trips was that you were in thrall to the Knott’s Berry Farm restaurant’s strawberry-rhubarb pie? Twenty years later I’ve finally come around, and I now understand the overwhelming allure of this delicious pairing. This one’s for you, Dad.

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