The inspiration for this recipe comes from Gladys who is the master of cold weather, warm rhubarb desserts and a pretty damn good cook to boot. The twist is Pillsbury’s original crescent rolls in a tin. The reason is two fold, our friend Jackie at The Daily Bread who is talented enough to have nurtured rhubarb through the snow, the second reason is that Pillsbury provides a ready made vegan pie crust, not the one pre-formed (it contains lard) but the one called ‘Pillsbury’s Original Crescent Rolls.’



Strawberry and Rhubarb Pie


excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press 2004




3 Cups of fresh rhubarb, 1/2 inch slices

2 Cups of sliced fresh strawberries

2 ‘Pillsbury’ original crescent roll tins

1/3 cup raw sugar




Mix rhubarb, strawberries and sugar to marinate in a bowl. Open both tins of crescent roll dough. Lightly oil a 10 inch pie plate Using one tin of dough from a ball and roll into a 12 inch diameter round bottom crust, Line the pie plate and fill the pie with the rhubarb, strawberry and sugar mixture. Roll the remaining tin of dough into a 10-inch diameter top crust and top the pie. Seal the pie rim in a pleasing fashion and fork pierce the top crust 3 times with steam vents. Bake uncovered in a preheated oven at 350 degrees for 35 minutes. The Pillsbury crescent roll crust will brown naturally without butter or egg; keep this one vegan.


Serves 6