Cooking with Diabetes in Mind

A healthy diet doesn’t mean compromising on flavors or substance. Professional Chef, Jazz Smollett, shares a holiday classic sweetened with dates.

By: Jazz Smollett
Cooking with Diabetes in Mind

A healthy diet doesn’t mean compromising on flavors or substance. Professional Chef, Jazz Smollett, shares a holiday classic sweetened with dates.


Strawberry-Rhubarb Pie Sweetened with Dates
Prep: 40 minutes 
Cook Time: 45 minutes 
2  lbs  Frozen Strawberries  
1  lb  Frozen Rhubarb  
1.5  cups  Medjool Dates - pitted and chopped (about 15-16 dates) 
.5  cups  Fresh Lemon Juice (from 2 large lemons) 
3  tsp  Pure Vanilla Extract 
2  tsp  Ground Cinnamon, plus more for sprinkling 
2    readymade 9-inch pie crusts defrosted 

Preheat the oven to 350 degrees. 

Add dates and about a quarter cup of water to a small saucepan. Cook the dates on medium until they start to break down into a paste, remove from the heat, and set aside. 

Mix the date paste with the rhubarb, strawberry, lemon juice, vanilla extract, and cinnamon in a large saucepan and bring to a boil. Reduce the heat to medium, then cook for about 20 minutes or until the rhubarb breaks down and the strawberries become soft. The mixture should look like a chunky jam. Stir occasionally. 

Add the filling to one 9 inch pie crust, then invert the second pie crust on top to make a top crust. Press the edges together with a fork around the pie. (You may make a lattice crust instead if you’d like.) 

Cut 1/2 inch slits into the top crust with a small knife. Then sprinkle the top crust with cinnamon and place in the oven for 35-45 minutes. Remove and let cool a bit before serving.

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