The following recipe addresses the special diet considerations for: dairy-free, vegan, vegetarian, low-fat, cancer, cardiovascular disease.
Succulent and savory apple-rhubarb-pie made with rolled oats and honey without any added fat. The pie contains plenty of fiber and tastes absolutely heavenly. But be warned: It is addictive and very filling. Try substituting the apple slices with pears or ripe mango.
Use a small electric coffee mill for grinding the rolled oats into flour. The dough is rather tough to mix at first, so a foodprocessor might come in handy. Use a 10 inch (26 cm) springform pan with a 3 inch (7.5 cm) high edge for baking the pie.
- 2 vanilla pods
- 1 1/3 cup (3 dl) honey
- 1 1/3 cup (3 dl) water
- 10 large rhubarb stalks (approx. 1 lb/ 500 gr), cut into 6 inch (15 cm) pieces
- 8 cups (18 dl) rolled oats, ground into fine flour
- 1 stick of cinnamon, roasted and ground finely
- 4 green cardamom pods, roasted and ground finely
- 1/4 cup (1/2 dl) honey
- 3 cooking apples, such as Baldwin, Cortland or Winesap
1) Slice the vanilla pods open longitudinally and scrape out the seeds inside. Save both for later.
2) To make thin honey-vanilla-rhubarb syrup, combine honey and water in a saucepan together with vanilla pods, bring to a simmer, and leave for 15 minutes with a lid on before removing the vanilla pods.
3) Add rhubarb pieces and simmer for another 15 minutes or so until they are very tender (almost falling apart). Stir at first, to cover all the rhubarb slices in the honey-vanilla syrup. This helps them to cook evenly.
4) Mix oat flour and vanilla seeds thoroughly in a large bowl.
5) Take the saucepan off the heat once all the rhubarb pieces are tender. Scoop the tender rhubarb pieces out of the syrup and strain them over the saucepan. Leave them for 10 minutes or so until all the liquid has dripped back into the saucepan.
6) Pour 2 2/3 cups (6 dl) of the honey-vanilla-rhubarb syrup from the saucepan into the oat flour little by little while constantly stirring; mix any remaining syrup with the tender rhubarb pieces. Mix the dough thoroughly, divide into 4 smaller portions, and place these in the refrigerator for an hour or so, until the dough has cooled thoroughly and become firm.
7) Recombine the dough and knead for a few minutes.
8) Grease the pie mold with a bit of butter or extra virgin olive oil and cover the bottom of the pie mold with half of the dough.
9) Combine cinnamon, cardamom, and 1/4 cup (1/2 dl) honey in a bowl and mix thoroughly. Remove stems and seeds from apples, cut into thin slices, add to the bowl containing the honey mixture, and toss gently to cover thoroughly.
10) Place half of the honey-covered apple slices in the center of the dough, and place the other half of the dough on top. Press gently to flatten the surface and join the two halves along the outer edges.
11) Pre-bake the pie for about 15 minutes in the center of a 350° F (180° C) hot oven until the crust turns a creamy white with a few golden brown spots.
12) Spread the tender rhubarb pieces on top of the pie in an even layer, arrange the other half of the apple slices on top, and drizzle the leftover honey on top of these.
13) Bake the pie for another 20 minutes in a 430° F (220° C) hot oven until the apples turn soft and golden brown.
Note: Measurements are provided in both U.S. and European/metric units.