1 tbsp sweet white rice flour
2 tbsp tapioca flour
1 cup sugar
About 2 lbs of rhubarb, washed and cut into 1/4 - 1/3 inch slices
1 tbsp cold butter
2 defrosted gluten free pie crusts, I use the pre-made Whole Foods ones
After washing and slicing the rhubarb, place in a large bowl and set aside.
In a small bowl combine the flours and sugar, whisk together.
Slowly pour the flour and sugar mixture into the large bowl with the rhubarb. Toss by hand to coat each piece of fruit.
Break the butter into as many small pieces as you can and combine with the mixture in the large bowl. Toss by hand again.
Carefully pour the mixture into one of the pie crusts, be careful as it will pile up high and you may need to place the last pieces by hand.
Turn the other pie crust upside down over the filled pie, carefully work the crust off the tin, until it detaches from the tin.
Pinch the two crusts together around the sides and cut a cross in the middle of the top crust.
Bake for about 45 minutes or until the crust browns and filling begins to bubble.
I like to enjoy my finished pie with rice whip or goat milk ice cream.