Cher-Rhuba-Chini Pie with Brown Rice Crust
Prep Time: 1 hour
Cook Time: 8 hours
Total Time: 9 hours
Servings: 8
A delightful and healthy dessert recipe that combines the tartness of rhubarb, the sweetness of cherries, and the subtle crunch of zucchini, all encased in a unique brown rice crust. This guilt-free indulgence is perfect for brunches, special occasions, or simply treating yourself to something deliciously different.
Ingredients
Crust
| Ingredient | Quantity |
|---|---|
| Long grain brown rice | 3 cups (cooked) |
| Sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Egg whites (beaten) | 2 large |
Filling
| Ingredient | Quantity |
|---|---|
| Rhubarb (chopped) | 1 cup |
| Zucchini (diced) | 2 cups |
| Cherries (pitted) | 1 1/2 cups |
| Sugar | 1 cup |
| Honey | 3/4 cup |
| Ground cinnamon | 1/2 teaspoon |
| Orange juice | 5 tablespoons |
| Gelatin powder (unflavored) | 2 teaspoons |
Nutritional Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 477.6 |
| Total Fat | 2.2 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 29.1 mg |
| Carbohydrates | 108.4 g |
| Dietary Fiber | 3.8 g |
| Sugars | 44.4 g |
| Protein | 8.9 g |
Instructions
Step 1: Prepare the Brown Rice Crust
-
Mix the Crust Ingredients:
In a large bowl, combine the cooked brown rice, 1/4 cup sugar, ground cinnamon, and beaten egg whites. Stir thoroughly until the mixture is evenly coated and holds together slightly. -
Prepare the Pie Pan:
Lightly spray a 9-inch pie pan with non-stick cooking spray. -
Shape the Crust:
Spread the rice mixture evenly over the bottom and up the sides of the pan. Use your fingertips or the back of a spoon to gently press the mixture into a firm crust. -
Bake the Crust:
Preheat your oven to 350Β°F (175Β°C). Bake the crust for 10 minutes, then remove it from the oven and allow it to cool to room temperature.
Step 2: Create the Fruit Filling
-
Simmer the Fruits and Sweeteners:
In a medium-sized saucepan, combine the chopped rhubarb, diced zucchini, pitted cherries, sugar, honey, 2 tablespoons of orange juice, and ground cinnamon. Stir well to combine. -
Cook Until Tender:
Simmer the mixture over low heat for about 15β20 minutes, or until the rhubarb and zucchini are tender. Stir occasionally and taste the mixture for sweetness, adding more honey or sugar if needed. -
Prepare the Gelatin:
In a small bowl, pour the remaining 3 tablespoons of orange juice. Sprinkle the gelatin powder evenly over the juice and let it sit for a few minutes to soften.
Step 3: Assemble the Pie
-
Puree the Fruit Mixture:
Transfer the cooked fruit mixture to a food processor or use an immersion blender to puree it until smooth. -
Incorporate the Gelatin:
Return the pureed fruit mixture to the saucepan and bring it back to a gentle simmer. Stir the softened gelatin mixture into the hot puree, mixing well until the gelatin is fully dissolved. -
Cool the Filling:
Remove the mixture from the heat and allow it to cool to room temperature. -
Fill the Crust:
Pour the cooled fruit filling into the prepared rice crust, smoothing the top with a spatula.
Step 4: Chill and Serve
-
Chill the Pie:
Place the pie in the refrigerator and let it chill for several hours or, ideally, overnight. This allows the filling to set firmly. -
Serve:
Slice and serve the pie chilled. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla yogurt for an extra treat.
Pro Tips for Success
- Rice Crust Alternatives: Feel free to experiment with other grains like quinoa or millet if you want to try variations.
- Adjust Sweetness: Depending on the natural tartness of your rhubarb and cherries, you may need to tweak the sugar and honey levels.
- Storage: Keep any leftovers refrigerated for up to 3 days.
Enjoy this creative take on pie thatβs as delightful as it is nourishing!
