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Healthy Strawberry Rhubarb Pie

Pretend summer just started with this healthy strawberry rhubarb pie! Thanks to cinnamon, you can eat it on the cusp of fall, too. Sit down with a cup of herbal tea and serve yourself a vegan, low-fat, added-sugar-free slice.

The crust is a craveable contrast of crispy and soft. You’ve got an easy oatmeal cookie on the bottom and cinnamon-sugar tortilla strips lining the sides:)

I’ve thrown together many iterations of this recipe, but have settled on the measurements and ingredients below as perfect. You can’t go wrong with the tang of rhubarb, the immense sweetness of strawberry, and the hint of cinnamon. Oh, and banana nice cream is not optional. Trust me. Don’t go vanilla. There’s just something ethereal about that quartet of flavors (strawberry, rhubarb, cinnamon, and BANANA!) Just run about a cup of frozen banana slices through the food processor with some dairy-free milk.

This WHOLE Pie has fewer calories than 1 slice of a traditional recipe (one with a cup of white sugar, heaps and mounds of butter, with a lattice crust to boot.)

540 calories seems like a decent breakfast to me, and you’ll be getting several servings of fruits and vegetables. Speaking of the latter…

Before you start: Have your fruits and veggies (because rhubarb IS a vegetable!) cut correctly and within reach.

Healthy Strawberry Rhubarb Pie

Yield: 1 8-inch pie. I call that a single-serving, but if you’re hosting a party, cut this circle of heaven into 6 angelic slices.



  • 2 cups chopped rhubarb
  • 3 cups sliced strawberries, thawed if frozen
  • 2 teaspoons fresh lemon juice
  • 1.5 tablespoons cornstarch or arrowroot powder
  • 1 teaspoon ground cinnamon
  • For sprinkling over the top: 2 tablespoons (24g) granulated monk fruit sweetener


  • 1 brink-of-death banana (100g), mashed like you mean it!
  • 1 scoop (23g) vegan vanilla protein powder
  • 1/4 cup (20g) quick oats
  • 1/2 rectangular* whole grain flatbread, cut into four horizontal 1.5-inch strips
  1. Stew your filling by adding the rhubarb and lemon juice to a small saucepan. Heat it on low, add a splash of water or strawberry juice. Then, cover and cook for 4 minutes. While that’s doing its thing, preheat your oven to 350F.
  2. Rigorously stir cornstarch and cinnamon into rhubarb. Cook for two more minutes, then add strawberries. Turn the heat to very low and stir every minute or so. Now, bust out the crust!
  3. Combine protein powder into the mashed banana, making a paste. Fold in the quick oats and spread into the BASE of the pie pan. You are essentially forming an 8-inch oatmeal cookie.
  4. Lay the flatbread strips around the pan as the edges of the crust. Spray as fast as you can with canned oil.
  5. Remove the pot from the heat, mixing and mashing a few times. Bake your crust for 10 minutes.
  6. Let both components of the pie cool. Next, add the filling to the hybrid crust—smooth top. Pat down dem berries.
  7. Stick that snack back into the oven! Bake for 10 more minutes, then turn off the oven and open the door.
  8. Let it chill for at least 3 hours. I like doing it overnight, but not everybody has time for that.

*I used these wraps. You can use a large tortilla instead but try to avoid super round slices.

Nutrition Facts per 1/6 of the pie: 90 calories | 3.7g protein | 2g fat (0g saturated) | 14g carbs (3.5g fiber)

Best Dishes,

The Hippie Happy Foodist™

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The Hippie Happy Foodist