Rhubarb pie

Ingredients

• Gluten-free graham cracker crumbs 130 g (1 1/2 cups)
• Pinch of ground cinnamon 1
• Melted butter or extra virgin coconut oil 60 ml (1/4 cup)
• Brown sugar 15 g (2 tbsp)
• Rhubarb, cut into 1/2-inch (1 cm) pieces 1 kg (8 cups)
• Honey or maple syrup 125 ml (1/2 cup)
• Orange juice 60 ml (1/4 cup)
• Tapioca starch 35 g (1/4 cup)
• Cold water 45 ml (3 tbsp)

Preparation

1. Preheat the oven to 180°C (350°F)
2. In a bowl, combine the breadcrumbs, graham cracker, cinnamon, butter and brown sugar.
3. Using your fingers, spread the mixture to cover the bottom and sides of a non-stick coated pie pan.
4. Bake for 10 minutes. Let cool in the fridge for 30 minutes before adding the filling.
5. Meanwhile, in a saucepan over low heat, cook the rhubarb with the honey and orange juice for 15 to 20 minutes or until a compote is formed.
6. Dissolve the tapioca starch in cold water, then pour into the compote at a simmer, stirring constantly. Reserve.
7. Pour the warm compote over the pie crust and refrigerate for at least 2 hours.