How to make it

  • In a small pot, combine strawberries, rhubarb, honey and 3 tbsp water. Bring to a simmer.
  • Cook 10 minutes, until falling apart and thick.
  • Whisk together remaining water and tapioca flour in a small dish, then stir into the strawberry mixture and cook until mixture thickens.
  • Remove from heat, stir in zest and juice and allow to cool 30 minutes.
  • Preheat oven to 375F.
  • In a bowl, combine flour, oats, sugar, salt, baking powder, baking soda and cinnamon.
  • Cut the butter into the mixure with a pastry cutter or your fingers until crumbly.
  • Press half into a lined 8" pan.
  • Top with cooled strawberry puree and cover with the remaining crumbled mixture, pressing down gently.
  • Bake 35 minutes on the bottom rack of the oven.
  • Let cool completely before cutting.

Reviews & Comments 7

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  • ladychablis 8 years ago
    I love the sounds of this, but I'm not sure what "tapioca flour" is. Do they sell it near the regular flour?
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  • chuckieb 8 years ago
    Oh yum! Strawberries, rhubarb, brown sugar and oats....what a nice combination. Kudos as always Jo jo ba!
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  • windy1950 8 years ago
    I LOVE good strawberry rhubarb pie, but this is a lot more portable!! NOMMMMM
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  • lauries 8 years ago
    Me too, can't wait to try this one
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  • fluffy24 8 years ago
    This looks good. Can't wait to try this recipe.
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  • valinkenmore 8 years ago
    Love it!
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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 239.2
    Total Fat: 12.4 g
    Cholesterol: 30.7 mg
    Sodium: 172.5 mg
    Total Carbs: 33.8 g
    Dietary Fiber: 3.2 g
    Protein: 3.8 g
    Was this review helpful? Yes Flag

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