Strawberry Rhubarb “Cream” Pie

I’m creating new ways to use 2 foods that are at their peak right now: strawberries and rhubarb! I recently made a strawberry rhubarb compote.  It’s awesome on top of oatmeal, waffles, and chia seed pudding, but I wanted to find another way to use it.  Why not add it as a flavoring to a strawberry rhubarb “cream” pie?!  Of course-hold the cream! This cream pie is made with silken tofu, and trust me, it makes a perfect creamy base, just like it does in my peanut butter cream pie. Silken tofu creates a cream-like texture, without the saturated fat and high calories that traditional cream provides. Plus-there’s added plant-based protein.  Combining the strawberries and rhubarb compote into the tofu turns it pink, and adds just the right amount of sweetness without being overly sweet.

Creating a raw pecan crust is a snap! Adding in the crystallized ginger gives a great zing to the crust, and goes well with the strawberry rhubarb compote, as it has it in it too!  I love adding it to my biscotti as well. Just process all of the ingredients together, and you have a perfect raw crust for any fruit dessert. Silken tofu, is used in this recipe for its cream-like consistency.  It is shelf stable and you’ll find it most likely in the organic section of your store by either the baking ingredients or the asian ingredients. I use the Mori-Nu brand, which you can get extra firm on Amazon really cheaply, or the firm version. If you can get the extra firm, I’d use it to help the tart hold together better, but either can work.

**Chef Note: This filling would be great as a fruit dip as well, in place of commonly used whipped cream or yogurt. This would lighten the caloric and fat levels considerably by omitting the pecan crust.

Pecan Ginger Crust (you’ll love this for the base of any fruit tart-plus it’s raw!):

• 2 cups pecans
• 1 1/2 tbsp crystallized ginger
• 3 tbsp date paste
• 1 tsp cinnamon
• 1/8 tsp salt

Strawberry Cream:

• 1 pack of silken tofu-extra firm or firm (not traditional tofu, be sure to get silken!)
• 2 tbsp arrowroot powder
• 1 1/4 cup strawberry rhubarb compote (reserve remaining compote for topping)
• 1  tsp lemon zest
• 1 tsp cinnamon
• 3 tbsp sweetener of date paste or maple syrup (to taste-want it sweeter, add more-I used date paste)

**To make date paste: Pit dates, soak dates in hot water, drain, add to blender, adding just enough water to puree them, you can have date paste as a replacement for traditional sugars.  Make a bunch, what you don’t use can be frozen. Date paste doesn’t freeze solid.

Topping:

• Remaining compote
• Freshly sliced strawberries and whatever other berries are in season! Blueberries would be great for the 4th of July!
• Drizzle of maple syrup or chocolate or espresso balsamic vinegar (we didn’t, but it’d be good!)

Instructions:

1. Make strawberry rhubarb compote-can be done several days in advance (lasts 1 week in fridge). If making same day, be sure to make sure it is cold before proceeding (you’ll use the whole recipe, so if you want more for toppings this week, double it!).
2. Place pecans in food processor and chop until mostly ground, add remaining ingredients and process until mixture can come to a ball when squeezed (about 1-2 min). Press into a tart pan, chill if making ahead (can be made 1 day ahead).
3. Place tofu, lemon zest, and 1 1/4 cup compote in a blender, blend until uniform, about 30 seconds. Taste, and add additional sweetener if desired.
4. Pour into crust, chill for several hours (if needing to set quickly, can place in freezer for 1 hour).
5. Top with remaining compote.  Decorate with fresh berries right before serving.
6. Optional for serving, sprinkle with cocoa, and with chocolate or espresso flavored balsamic vinegar and more fresh berries to serve.

Nutritional Benefits:

• No cholesterol or very low in saturated fat, however, this is NOT a low-fat food. That’s due to the pecan crust. It is oil free, as in, no added oils
• No refined sugars, made with date paste
• Plant-based protein
• Grain free and plant-based, fights inflammation

5.0 from 1 reviews

Strawberry "Cream" Pie

 

Print

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Strawberry Rhubarb Cream Pie-made with tofu in place of cream, this tart skips the saturated fat. Make just the filling for a great dip for fresh strawberries or melon too! Only cooking is for the compote!

Author: www.gardenfreshfoodie.com

Recipe type: Dessert

Cuisine: Vegan

Serves: 10-12

Ingredients

Pecan Ginger Crust (you'll love this for the base of any fruit tart-plus it's raw!):

• 2 cups pecans
• 1½ tbsp crystallized ginger
• 3 tbsp date paste
• 1 tsp cinnamon
• ⅛ tsp salt

Strawberry Cream:

• 1 pack of silken tofu-extra firm or firm (not traditional tofu, be sure to get silken!)
• 2 tbsp arrowroot powder
• 1¼ cup strawberry rhubarb compote (reserve remaining compote for topping)
• 1 tsp lemon zest
• 1 tsp cinnamon
• 3 tbsp sweetener of date paste or maple syrup (to taste-want it sweeter, add more-I used date paste)

**To make date paste:

• Pit dates, soak dates in hot water, drain, add to blender, adding just enough water to puree them, you can have date paste as a replacement for traditional sugars. Make a bunch, what you don't use can be frozen. Date paste doesn't freeze solid.

Topping:

• Remaining compote
• Freshly sliced strawberries and whatever other berries are in season! Blueberries would be great for the 4th of July!
• Drizzle of maple syrup or chocolate or espresso balsamic vinegar (we didn't, but it'd be good!)

Instructions

1. Make strawberry rhubarb compote
2. -can be done several days in advance (lasts 1 week in fridge). If making same day, be sure to make sure it is cold before proceeding (you'll use the whole recipe, so if you want more for toppings this week, double it!).
3. Place pecans in food processor and chop until mostly ground, add remaining ingredients and process until mixture can come to a ball when squeezed (about 1-2 min). Press into a tart pan, chill if making ahead (can be made 1 day ahead).
4. Place tofu, lemon zest, and 1¼ cup compote in a blender, blend until uniform, about 30 seconds. Taste, and add additional sweetener if desired.
5. Pour into crust, chill for several hours (if needing to set quickly, can place in freezer for 1 hour).
6. Top with remaining compote. Decorate with fresh berries right before serving.
7. Optional for serving, sprinkle with cocoa, and with chocolate or espresso flavored balsamic vinegar and more fresh berries to serve.

Notes

133 mg potassium, 6% calcium, 6% Vitamin C, 5% Iron, 4% Vitamin A based on 12 servings

Nutrition Information

Serving size: 1/12 Calories: 212 Fat: 14 g Saturated fat: 1 g Carbohydrates: 19 g Sugar: 12 g Fiber: 3.3 g Protein: 4 g Cholesterol: 0 mg

3.5.3208