Rhubarb Pie Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Experience a delightful "spring" pie infused with the subtle flavor of coconut milk for a creamy treat. Perfect for dairy-free diets too!
Ingredients
- 1 9-inch (23 cm) uncooked pie crust
- 360 g (3 cups) rhubarb, cut into 3/8-inch (1 cm) slices
- 185 g (3/4 cup) regular, canned coconut milk
- 210 g (2/3 cup) maple syrup
- A pinch of salt
- 45 g (1/3 cup) all-purpose flour
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