Ingredients:
2 c. 1" thick rhubarb slices
2 c. strawberries, cored and quartered
3/4 c. cane juice sugar
4 T. all purpose flour
2 T. lemon juice
1 t. salt
CRUST:
1 1/2 c. sifted all purpose flour
1/2 t. salt
1/2 c. vegan butter (smart balance)
3 T. cold water
CRUMB TOPPING
1 c. all purpose flour
1/2 c. sugar
2 T. vegan butter
2-3 T. fresh lemon juice
VEGAN CREAM TOPPING
1c. raw cashews
1/2 c. water
1/4 brown rice syrup (or agave, or both)
1 t. vanilla extract
1/2 t. almond extract (optional but yummy)
1/4 c. safflower or sunflower oil (or veg. oil is fine too)
Crust:
Combine flour and salt in a small bowl. Add butter and blend with a fork, then mix with fingers until it resembles coarse crumbles. Add water 1 T. at a time, gently mixing dough until it forms a ball. Place on a lightly floured surface. Using a rolling pin, roll dough into a 10-11 inch circle. Place in a 9 inch pie plate and chill while making other parts.
Preheat oven to 425 degrees.
Filling:
Combine rhubarb, strawberries, sugar, flour, lemon and salt until thoroughly mixed. Spoon into pie crust and bake for 30 minutes. While this is baking prepare crumb topping. Simply combine all ingredients together and mix with hands until large crumbs form.
When pie is done baking, sprinkle crumbs on top and bake for an additional 15 minutes more or until crumbs start to brown and pie is bubbly. Cool on rack.
Vegan cream topping:
Place cashews in a blender or food processor fitted with an S blade and process until finely ground. Add water, agave, vanilla, almond extract and process for one minute.
Scrape down sides with a rubber spatula. While the machine is running on low, slowly drizzle oil and process for 2 minutes or until mixture is very thick and resembles whipped cream.
Chill for 30 min. or more in the fridge before serving. Enjoy!
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