INGREDIENTS
1 double pie shell
4 cups fresh rhubarb, sliced into 3/4-inch pieces
3/4-1 cup agave or maple syrup
6 tablespoons arrowroot
2 cups thickly sliced fresh strawberries
1/2 teaspoon cinnamon
2 tablespoons unbleached white flour
1. Fit bottom crust into a 10-inch pie plate. Refrigerate the dough and rolled-out crust.
2. Put sliced rhubarb into a colander with a bowl underneath. Pour agave over rhubarb and allow to drain 1 hour. In a saucepan, mix arrowroot with half of the drained agave. Heat until thickened over low heat, then add the rest of the agave.
3. Preheat oven to 350F.
4. Mix rhubarb and strawberries together in bowl. Add agave mixture along with cinnamon and flour. Gently toss to mix.
5. Pour into prepared pie shell. Roll out top crust and place on top. Join crusts, fluting edges. Slash top (so steam can escape).
6. Bake one hour in preheated oven. Allow to cool, then refrigerate a few hours to set.
Serves 8 to 10.
