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Gluten Free Berry Rhubarb Pie

Servings: Serves 12


2 cups fresh rhubarb, chopped
1 cup fresh blackberries
1 cup fresh blueberries
2 tablespoons gluten-free flour
¾ cup Monk Fruit with Erythritol, Organic Powder
¼ teaspoon cinnamon
¼ teaspoon clove
1 teaspoon vanilla extract
2 teaspoons rice milk

This recipe was created to perfectly complement our scrumptious Gluten-Free Pie Crust recipe. We’ve combined rhubarb and fresh berries (blackberries and blueberries, but use what you love) with cinnamon, clove, vanilla and our Monk Fruit 1 to 1 replacement for sugar. You won’t believe this pie is free of gluten and sugar!


  1. Preheat oven to 350° F.
  2. Thoroughly clean rhubarb and berries. Pat dry with a clean towel.
  3. Mix flour, Organic Monk Fruit Sweetener™, clove, and cinnamon.
  4. Toss rhubarb and berries in dry mixture. Add vanilla extract and toss again.
  5. Pour filling into a prepared pie shell and distribute evenly.
  6. Place reserved top crust over filling and pinch together along the seam to seal.
  7. Using a paring knife, cut three slits in the top crust to allow steam to escape.
  8. Brush top crust with rice milk.
  9. Place pie in preheated oven and bake 30 to 35 minutes.
  10. Cool for 20 minutes and serve warm.


Serving Size: 1 Slice (139 g)

Calories: 400
Total Fat: 26 g
Saturated Fat: 23 g
Protein: 3 g
Total Carbohydrate: 51 g
Dietary Fiber: 3 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 400 mg
Calcium: 115 mg


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