Paleo Strawberry Rhubarb Pie + Kamikoto Giveaway ($1,570 Value)

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling. 

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Rhubarb is here, rhubarb is here! I’m so darn excited about it, I could do a happy rhubarb dance 💃

If you follow me over on Instagram, you may have seen me complaining and whining a loooot about how I couldn’t find any rhubarb ANYWHERE in San Diego. I had legit anxiety that I wouldn’t be able to find any and post any rhubarb recipes in time before rhubarb was gone again until next year.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

I was wistful for my days in Washington when, come early February, all the tables at the farmers market would be piled high with the gorgeous pink stalks. Turns out, rhubarb was a little late for everyone this year, and even though rhubarb isn’t nearly as plentiful here in San Diego as it was in Washington, I finally got my impatient little hands on some!

I wish I had a video of myself finding rhubarb for the first time this year. I was doing a little grocery shopping in Sprouts with my dad, and I legitimately GASPED, loudly, when I saw it sitting on the shelves. The gasp was loud enough to draw attention from the nearby produce guy, who asked if everything was alright. Oh yes, sir, everything was now VERY alright.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Of course when I got home, I then proceeded to have recipe fail after recipe fail with my beloved rhubarb – so tragic. This first round of this pie was one of the fails, but it was only a fail because after painstakingly working on the lattice, I whacked it with my oven mitt when I went to take it out of the oven. Luckily, the pie was still delicious, and round 2 turned out even BETTER.

This pie crust is one of my favorites – it’s gluten-free and grain-free, but I think it manages to taste just as ridiculously delicious as the gluttonous stuff. It’s the same as the one I use in my Paleo Apple Pie, and tends to be go-to for any pie crust needs. The combination of almond and tapioca flours makes a tender, flaky crust that tastes so good.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

It’s not as pliable and easy to work with as crust with gluten, but because you don’t have to worry about overworking the gluten, you can press it back to together with no problems. The lattice can be finicky, but it’s easily pressed back into place if pieces break, and it’ll taste delicious no matter how it looks :)

Now for the tart, sweet, delicious filling! Obviously, the stars here are strawberries and rhubarb. I don’t find they need too much adornment, because their combined flavors are out of this world. The sweet strawberries pair so wonderfully with the tart rhubarb – there’s a reason they’re a classic combination.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

However, a few more ingredients enhance them into greatness. Coconut sugar is there for added sweetness, and tapioca flour helps thicken things up – without it, your pie slices will be messy! Lemon juice and zest add some brightness, and a combination of cinnamon, nutmeg, and allspice add warmth. The spices are barely detectable, but add a little something extra to the pie.

After it all bakes together, you get one of the most magnificent pies I’ve ever had. That said, I’m also a strawberry rhubarb fiend, so I might be a little biased. It’s just too good!

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Also in the category of TOO GOOD, are the other subject I want to discuss real quick: Kamikoto Knives. Holy cow you guys, I’ve never used such amazing knives IN MY LIFE. I received the Kanpeki Knife Set and Floating Knife Block from Kamikoto around the first time I made this pie, and the first time I used them was slicing the strawberries and rhubarb for this pie.

The utility knife sliced through the rhubarb like it was butter, and rhubarb usually fights me when I’m cutting it with my older dull knifes. But not just rhubarb: everything I’ve cut with these knives have sliced like a dream. Meat, fruit, nuts…you name it.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Kamikoto knives are handcrafted, incredibly high quality knives made out of steel sourced in Honshu, Japan. The blades in incredibly sharp and the knives are very well-balanced, so they feel great in your hand and are easy to use. Oh, and they look so beautiful sitting on my kitchen island :) especially with the stunning wooden knife block! Isn’t it gorgeous?

The folks at Kamikoto were kind and generous enough to share the love with one lucky reader, too! One of you will win the same Kanpeki Knife Set and Floating Knife Block that I’ve been using and loving – I know you’ll love it too. The giveaway will be open until Sunday the 21st at 11:59pm PST. Must be 18 year old or older to enter. This is an international giveaway – thanks Kamikoto for being willing to ship to anyone in the world! :)

To enter, leave a comment on this post stating what you’d make first with the Kamikoto Knife Set. This giveaway is CLOSED – the winner has been contacted. Thanks for entering!

Earn additional entries for subscribing to my email list and following me on Instagram. Leave a new comment for each entry. Winner be be chosen randomly! Make sure to include your correct email address – I will be contacting the winner via email to get your address to ship out the product. If I don’t hear back within 48 hours, a new winner will be chosen. Good luck!

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Want more rhubarb goodness?!

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Remember to #bakerita if you try the recipe!
Paleo Strawberry Rhubarb Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 9" pie
Ingredients
For the crust
  • 3 cups (288g) almond flour
  • 1 cup (113g) tapioca flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter
  • 1 large egg, cold
For the filling
  • 3 cups fresh red rhubarb, chopped into 1" pieces
  • 3 cups de-stemmed, washed and quartered fresh strawberries
  • ⅔ cup coconut sugar
  • 3 tablespoons tapioca starch
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white beaten with 1 tablespoon water
Directions
  1. Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
  2. In a small bowl, whisk the egg and then add to the dry ingredients. Pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
  3. Divide the dough into two equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
  4. When you’re ready to bake, preheat oven to 425°F.
  5. Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Carefully lay dough into a 9-inch pie dish (not deep dish). If the dough breaks, that’s okay! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
  6. Mix together the rhubarb, strawberries, coconut sugar, tapioca starch, zest and juice of lemon, cinnamon, nutmeg, allspice, salt, and vanilla. Mix well in a large bowl and pour out into chilled crust.
  7. Roll out the second round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Use a pizza cutter or sharp knife to cut into even ¾” strips (you can also make them wider, depending on what sort of look you want). At this point, I recommend putting the cut strips back into the refrigerator about 10 minutes to firm back up - it will make them easier to work with and reduce breakage. Use your chilled dough strips to cover the pie with a lattice work crust - I used the method depicted here. Be extra careful when folding the strips - the lack of gluten in the crust makes the dough much more susceptible to breaking, but if it does, just press the strips back into place. Mine broke a fair bit but you can’t tell once it’s baked!
  8. Using a silicone pastry brush, brush the crust with the egg white beaten with water.
  9. Place the pie on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 50-60 minutes or until the pie is the pie is golden brown on top and the filling is bubbling. Tent with foil if the pie starts to brown too quickly!
  10. Let cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.

This post is sponsored by Kamikoto – as always, all opinions are my own! Thank you so much for supporting the brands that support Bakerita.

What you’ll need to make some pie…

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Comments

  1. GIRL! I remember when I lived in California and I had the hardest time finding rhubarb. It’s like not a thing there. So weird. Glad you finally got some and made this gorgeous pie. Those knives look amazing and that knife block is so cool, too! First thing I’d probably make is a stir fry – lots of chopping required!

    • I love all your recipes Rachel! This pie is just what I needed! I shared your recipe on all my media :) What gorgeous photos! Loved the Kamikoto knives!! As a savory and pastry chef I would immediately use the knives to make 1. This pie for sure 2. A spread of plant based dishes like a cauliflower steak and a veggie burger + an apple pie (which my husband would love!!) .. He has a thing for special knives so I would make this a date night party.

    • I love all your recipes Rachel! This pie is just what I needed! I shared your recipe on all my media :) What gorgeous photos! Loved the Kamikoto knives!! As a savory and pastry chef I would immediately use the knives to make 1. This pie for sure 2. A spread of plant based dishes like a cauliflower steak and a veggie burger + an apple pie (which my husband would love!!) .. He has a thing for special knives so I would make this a date night party.

    • While Orange Ginger Grain-Free Granola is my current favorite recipe to make from your site I would use the Kamikoto knives to make a nutty broccoli salad where I like to cut the florets into the smallest pieces.

  2. I follow on IG!
    Liz @ Floating Kitchen recently posted…The Best Blueberry MuffinsMy Profile

  3. What gorgeous knives and an even MORE gorgeous pie!! I currently have a TON of rhubarb ready to be picked and this recipe is most definitely going on my gotta-make list!!

  4. I’d make my favorite soup!
    Kayle (The Cooking Actress) recently posted…Something Saturdays (5/13/17)My Profile

  5. the first thing i’d make is a massive salad with lots of fresh veggies–chopping is the most important part!

  6. Yes! Dreaming about a recipe for paleo rhubarb upside down cake. Knives are such an essential kitchen tool both for ease and safety. Love the mindful design and quality of this Japanese set.

  7. Brenda Haines says:

    First, I would make beef tips and noodles.

  8. I just want to start by saying I LOVE your blog- I follow you on IG and your recipes are insane! Strawberry Rhubarb pie is my all time FAVORITE pie- and I haven’t been able to enjoy it for YEARS since going grain free. I can’t even begin to explain how excited I am to make THIS recipe with those gorgeous Kamikoto knives!

  9. Bianca T says:

    i’d make beef stroganoff!

  10. Trish PInes says:

    I would make a chopped salad full of fruit and nuts!

  11. Sarah P says:

    I would definitely break in the knives by chopping up some good quality dark chocolate and making some chocolate mousse :)

    I follow on instagram! @sarahontheseine

  12. Natalie R says:

    To start, I’d use the knives to chop up some of my favorite dark chocolate and add it into chocolate chunk cookies (because pools of chocolate are MUCH better than plain ol chocolate chips)!

  13. Natalie R says:

    I’m subscribed to your email list!

  14. Natalie R says:

    Following on Instagram :)

  15. carol clark says:

    id make some chicken and butterfly them and put some cream cheese in it and that is what id make

  16. carol clark says:

    subscribe to your email

  17. carol clark says:

    follow you on instagram

  18. Elizabeth says:

    I’d prolly vegetarian enchiladas with one of your desserts!

  19. Deborah W. says:

    I would make a veggie plate and salads with the knives. They look like quality made knives.

  20. Deborah W. says:

    I follow on Instagram @ssjmommy

  21. Deborah W. says:

    I get your emails at the one listed on this entry. Thanks!

  22. I too love your site and have tried a number of the wonderful recipes you offer. This pie sounds delish, just what I need now that I am totally gluten free. I am in Canada and so far have not seen rhubarb so I am sure this would work as a nice apple pie, for which the knives would come in handy!

  23. What a gorgeous pie!! I need to find some rhubarb and try it!! We are in need of a new knife set! The first thing I’d make is borscht!! Lots of chopping involved – beets, cabbage, carrots! Yumm!!! Thanks for hosting this giveaway!!! :)

  24. I already follow you on IG! Woohoo!!

  25. That pie looks amazing! And those knives do, too. ;) I bet they’d make chopping up stir-fry veggies super easy. :)
    Raia Todd recently posted…Eat Your Way to Healthier HormonesMy Profile

  26. I’d make some spring risotto with skin on salmon. Yum.

  27. I follow you on instagram

  28. I would make lemon lime chicken.

  29. I subscribe to your emails.

  30. Seriously such a fabulous recipe!

  31. Jean olaughlin says:

    I would make a chopped salad. I love them! I only eat them out because I couldn’t chop all those ingredients with my crummy knives.

  32. Vanessa Sanfilippo says:

    I’d love to make this pie or seriously any of your recipes that require slicing, dicing and chopping with these awesome knives.

  33. Jillian Too says:

    It looks delicious! I love that you shocked the produce guy.

    I would love to use the knife set for a summer salad loaded with goodies like fresh strawberries.

  34. Those knives look great!! I think I’d use them for some sort of baked good myself. Maybe scones or cake with finely chopped apples. Thanks for the giveaway chance :-)

  35. I would use the knives to chop up some strawberries, mangoes, pineapple, kiwi, and other fresh fruit for a refreshing fruit salad with basil, mint and a drizzle of honey!!

  36. Melanie says:

    Thank-you for all the recipes. I’ve made several and have loved them! What would I make first? Hmm… so many choices. I would probably make something with chopped carrots in it since I tend to have a hard time chopping carrots.

  37. Those knives are actually beautiful. I am going to make this pie with or without the knives. Looks sooo good.

  38. Joanna B says:

    Those Kamikoto knives sound perfect for rhubarb – I would use the knives to cut the rhubarb for this strawberry rhubarb pie recipe. Those rhubarb stalks are so fibrous it is hard to find a knife to cut them easily.
    Thanks for all your great recipes. They are not too hard to make and all the ones I’ve tried are delicious.

  39. Billie Bell says:

    What a fantastic prize. Firstly i would be making Bakeritas Cauliflower leek soup, vegan version.

  40. Kelly Harms says:

    A great recipe and a chance for fabulous knives! Wow! I would probably first use the knives to cut up a bunch of fresh veggies to grill – we are finally starting to get some decent weather up here in the Pacific Northwest and I can’t wait to start cooking outside!

  41. Caitlin says:

    I would use the knife to chop up a huge block of chocolate to make a delicious mousse!

  42. Corinne says:

    I would make something involving dark chocolate and almonds… maybe a bark or brownie. Yum!!!

  43. Corinne says:

    I’ve signed up to your emails ;)

  44. Corinne says:

    find me on instagram @cjwgurl!

  45. iamalighthouse says:

    I would make a shepherd’s pie!! Yum!

  46. iamalighthouse says:

    Following on insta as iamalighthouse!

  47. That is a beautiful tart and a STUNNING set of knives. I would first put them through their paces with intricate vegetable sushi, and from there, the sky is the limit!

  48. And I’m following you on Instagram! (@bittersweet__)
    Hannah recently posted…Silent Saturday: Macro Nutrients, Part TwoMy Profile

  49. I can’t believe those knives! What an amazing opportunity. Thank you. I cook for a living so they would be getting a good workout daily. The first thing I would make is my favorite spring slaw. It requires a lot of julienne veggies, like snap peas, asparagus, radish, carrots, & haruki turnips . Whatever looks fresh at market. With a snappy bite and a tangy vinegar based dressing, I eat this all the time. I switch it up for all the seasons. These knives would make short work of all that prep.

  50. I signed up for your email list and cannot wait for all the inspiration!

  51. I am so lad to be following you on Instagram. I visit there everyday and come away spinning with new ideas !

  52. I FINALLY found rhubarb the other day and was like hallelujah! Strawb-rhubarb pie is my dad’s favorite (he’s also on a diet lol), so he would love if I made this recipe for his b-day! It’s funny because my mom wants a new knife set for our new beach house, so this giveaway comes in clutch! The first thing I would use these knives for is to chop tons of veggies for a big one pan meal dinner!
    Bethany @ Athletic Avocado recently posted…Mint Chocolate Chip Raw Cheesecake Bars {Vegan & Paleo}My Profile

  53. Stephany Venuto says:

    Would love this set! Would use it for my first day after finishing whole 30

  54. Stephany Venuto says:

    Following you!

  55. Stephany Venuto says:

    Subscribed to your newsletter

  56. Mandy W. says:

    I love following you on Instagram! You are one of my favorites and your recipes are absolutely amazing! I would probably make a veggie stir-fry or a HUGE salad, something with lots of chopping for sure!

  57. This pie looks so yummy!
    Pamela (BrooklynFarmGirl) recently posted…Dairy Free Mini Pancake MuffinsMy Profile

  58. I’d make a smoothie with chopped frozen fruit!

  59. Kellie Keys says:

    Oh my goodness, Rachel, I’ve wanted to learn how to make rhubarb pie for so long! However, I would first use those awesome knives to make this dinner: #1 have my husband make his no-recipe, whatever-we-have-on-hand, always-turns-out-great stirfry, followed by #2 your chocolate mousse tart with fresh fruit flowers (the prettiest dessert I have ever seen). This would all be in honor of my daughter’s high school graduation in 2 weeks and my son’s successful completion of his first semester at FSU :)

  60. latanya says:

    I would make a potato salad

  61. Kelly D says:

    I would make an apple crisp.

  62. Kelly D says:

    I subscribe to your email.

  63. Kelly D says:

    I follow you on instagram(kellywcu)

  64. Hooray YOU! You found some rhubarb! Ohhh and I get it… the farms started pulling theirs last month, so I’ve been eating it up! I think I’ll make some quick jam today because I have a bit left from my last grab! hehe! Well done on this pie, Rachel. I saw you working on it in Stories. Patcience is good here, because look what came of it! Beautiful knives and such a generous giveaway! xo
    Traci | Vanilla And Bean recently posted…Lemongrass-Ginger Rhubarb SodaMy Profile

  65. Hooray YOU! You found some rhubarb! Ohhh and I get it… the farms started pulling theirs last month, so I’ve been eating it up! I think I’ll make some quick jam today because I have a bit left from my last grab! hehe! Well done on this pie, Rachel. I saw you working on it in Stories. Patience is good here, because look what came of it! Beautiful knives and such a generous giveaway! xo

    • Oooh rhubarb jam sounds fabulous – I made some last year! So glad you found some rhubarb too, Traci. Always the best in Washington! Thanks for the love.

  66. I would make this pie!
    Edye recently posted…Protect Your Lips with Balm Shot! {+giveaway}My Profile

  67. Oh, my, I’m in the kitchen all the time and never know what I’m going to make, so who knows what I’d make with the knives! Probably something involving chocolate. :)

  68. I am subscribed to your email.

  69. patricia says:

    Love the knives. I would definitely use them to make this pie. I am waiting for my rhubarb to get big enough to use. I would also use them to make my rhubarb jam. I make a lot of that and can it for the winter months.

  70. I’d use it to chop up some veggies for a delish buddha bowl :)
    Casey the College Celiac recently posted…17 Gluten Free Rice Free Recipes You Need to Make ASAPMy Profile

  71. Jennifer K says:

    Looks delicious! I’d use the knives to chop fresh pineapple, then I’d plant it and try to grow my own. My mother in law successfully planted and grew pineapple in her garden and it inspired me!

  72. Elizabeth Lester says:

    This looks so delicious! I’ve always been nervous to cook with rhubarb, but you’ve given me the confidence I need to go forward. As far as the knives go, I think the first thing I would make with it would be a nice Guinness stew. They look like they would go through the chuck roast like it was tissue paper. I also follow you on insta and am subscribed to your site!

  73. Stephanie Lentz says:

    Hoping to make this pie for a family birthday gathering this weekend. We’ve been eating mostly plants recently, and all of the veggie chopping is just so time consuming. Would love some new knives to make the process more efficient!

  74. Stephanie Lentz says:

    Just subscribed to the email.

  75. Stephanie Lentz says:

    I follow on IG.

  76. I would put some new knives to work to chop veggies for a summery pasta salad and a stone-fruit pie or tart once peaches and plums are in season!

  77. Love the grain free pie crust! I’ll be sure to give it a try soon. The first thing I would make is some roasted veggies. It’s such a simple meal, but there is so much chopping involved!

  78. Corisa Jubinsky says:

    knifes aer beautiful! I’d love to make a fresh arugula salad with chicken piccata!

  79. Erin M. says:

    Nice knives! I’d make roasted veggies :)

  80. Stephanie Y says:

    What a great prize! A good knife set is an essential in the kitchen. I would probably test these out by thinly slicing some meats for a stir fry

  81. KElly M. says:

    I would make a big pot of veggie soup!

  82. KElly M. says:

    I subscribed! n(khughes2@tiger.brenau.edu)

  83. KElly M. says:

    I follow on IG (@elizabethh0220)

  84. Carolsue says:

    I would use the knife to cut up lots of different vegetables to put on the grill

  85. Carolsue says:

    I am an e-mail subscriber
    Digicats {at} Sbcglobal {dot} Net

  86. Carolsue says:

    I follow you on Instagram as @Cezovski9

  87. ikkinlala says:

    The first thing I’d make is soup because it would give me the opportunity to test them on many different ingredients.

  88. Linda Burns says:

    I’d make a chickpea salad- I combine chickpeas with a TON of veggies that require the chop :) (celery, onion, parsley, heirloom tomatoes, etc)

  89. I would use it for chopping up all the goodies from my favorite farmers market. Probably a lot of fruit!

  90. So many things to make!! I think I would want to make fajitas–lots of veggies to chop!

  91. I follow you on instagram! @modernconley

  92. This looks delicious never had it before and the knives I’ll use them daily for my cooking since I don’t have good ones thanks for the chance sharing on my public media pages ty again

  93. Subscribing to your email list!

  94. Oh wow! I think I’d make a stir fry first–there is so much chopping involved, and it would be so much easier with these gorgeous knives!

    By the way, this pie looks absolutely perfect.
    Becky Winkler recently posted…15 Naturally-Sweetened Cocktails for Summer CelebrationsMy Profile

  95. I grew up with huge rhubarb plants in my back yard that produced the biggest stalks you ever saw. So when I moved to somewhere that rhubarb isn’t as popular, it was the worst discovery ever.

    I would definitely use the knives to cut some rhubarb for some rhubarb crunch. Or maybe for a glorious vegetable bake. Yum!

  96. I would for sure make this pie with those knives! Love your recipes :)

  97. I would make a big salad with lots of veggies and lots of cutting!

  98. Caryn Smith says:

    This pie looks SO good and make me SO excited for all the yumm dishes that summer brings! If I won these knives, I’d be doing some serious veggie chopping and meal prep!

  99. I would make peach cobbler first!
    Megan – The Emotional Baker recently posted…Chocolate Tahini Thumbprint CookiesMy Profile

  100. Melanie says:

    I would totally make this Rhubarb pie first – I’ve always wanted to make one but it’s hard to find Rhubarb where I live in South Carolina! As well as use them to chop all my veggies for Whole 30 next month!

  101. Michelle Martens says:

    I would make Chinese chicken salad from my mom’s family recipe! Slicing cabbage and cutting up the chicken would no longer be so arduous with the new knives! Love you blog and these new recipes taking advantage of summer produce!!!

  102. Love your blog! And this strawberry rhubarb pie looks amazing… which makes it the first thing i’ll make with the knife set! I’ve always wanted to bake with rhubarb but cutting them makes me nervous… i don’t have the best knife skills :( Hopefully a brilliant knife set will help :P

  103. Lisa Alexiou says:

    With a set of Kamikoto knives I would make caprese salad and pico de gallo…..just some things to start. You can never cut tomatoes without bruising, unless you have an excellent, sharp set of knives.

  104. BTW i follow on IG which is how i ended up here!
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  105. I’d make a sandwich with thinly sliced tomatoes!

  106. Agi man says:

    Ohhhh! I would love o nderise the meat with the meat cleaver one (like some chinese ppl do ☺) and the i would chop ginger and garlic finely with the smaller knife to marinate the meat with! The smallest knife i would use for fruits as desert!

  107. Great post!! I’d make guacamole – these knives would be perfect for finely chopping red onion, jalapeños, cilantro and slicing open those avocados!

  108. I would chop up a block of my favorite Trader Joe’s chocolate to try out your blondies and cookies recipes! And I would meal prep some veggies to balance out the sweets :)

  109. I’m following you on Instagram! :)

  110. Wanda Osborne says:

    I love all your receipts I’ve just started trying out my baking kills for about a year so I would use for that as well as my weekly food prep on sundays..thanks for the opportunity they are beautiful…

  111. This pie looks awesome! I would make a creamy beet soup using those knifes. Came here by IG :).

  112. Subscribed to email!
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  113. And was already following on IG before .
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  114. The pie looks amazing! I’ve been looking for a good rhubarb pie recipe. Can’t wait to try it out!
    As for the knives, I’d probably use them for chopping vegetables to make a delicious summer salad.

  115. Also chopping up chocolate for a chocolate souffle!

  116. LoriAnne in oregon says:

    Oh gosh! What would I make first? Probably a stir fry of some type.

  117. I would make a Korean fried rice! My current knife doesn’t chip kimchi as well as I’d like lolol

  118. Susan Christy says:

    Rhubarb!! YUM – one of my favorites.
    I’ll cut up some chunks of meat and veggies and make some k-bobs for summer grilling.

  119. Casey L. says:

    That pie looks incredible! And those knives are the cat’s meow! First thing I’d make is salmon poke, because it’s Copper River Salmon season here in Alaska and my husband is a fisherman, so have access to some amazing fish!

  120. Casey L. says:

    Just subscribed to your e-mail list! :)
    I think those knives would do an amazing job at cutting thin strips of moose for Mongolian Moose, and all the veggies to go with it!
    We only eat subsistence meat in our family, and are lucky enough to have moose and deer in our area!

  121. Casey L. says:

    I’d also use those knives to chop/shred/dice all the veggies for our outdoor meals during the long long days of Alaskan summers. Barbeque foods are my favorite! Coleslaw, potato & mac salads, fruit salads, yum!!
    I already follow you on IG :)

  122. I would make tacos and use these knives to chop my toppings bar – lettuce, tomatoes, cilantro, red onion, jalapeño.

    I’d also slice scallions with these knives because I always end up with paper dolls!

    And I just bought strawberries and rhubarb today. I’m making one of your treats!

  123. I would use them for dinner every night!

  124. Grace Lam says:

    this pie! and then, get to dicing / mincing / chopping for TACO NIGHT

  125. This pie looks amazing! I’ll have to try this recipe this Summer because strawberries and rhubarb are some of my favorite combos. When we were living in WA I could never find rhubarb either. Very frustrating. If I were to win this beautiful set of knives I would make my favorite apple galette recipe. It would slice those apples so nicely. If you’d like to take a look at the recipe here is the link! http://shescountrykitchen.com/rustic-apple-gallete/

  126. Wow. It’s hard to fight off late night cravings with such delicious pics on my instagram!
    The first thing I’d make with the knife set would DEFINITELY be farmers pasta with pancetta and 5 cheese blend. Cheesy and savory. :)

  127. Haley-Kai says:

    That pie is SO beautiful! I think I would make a sashimi salad because you need great sharp knives to cut thin slices of sashimi!

  128. Wow this pie is stunning!! I love the strawberry and rhubarb combo
    The first thing I would make is sushi, I love making my own sushi at home and sharp precise knives make it so much easier!

  129. Carissa P says:

    Hi! I would make spaghetti squash and feel so lucky to have new knives to cut into it! Thank you for hosting the contest!

  130. Katie G says:

    I’d make a huge kale salad, or stir fry. Something that requires tons of chopping. I’d actually enjoy it with these knives!

  131. Katie G says:

    I follow you on instagram!

  132. Katie G says:

    I subscribed to your mailing list!

  133. Allyson says:

    Hi – I saw rhubarb in the store so now I was inspired to make this. I can’t see what to do with the egg white + water part of the filling. Please help?

Trackbacks

  1. […] This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.  […]

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