Strawberry Rhubarb Pie

I got some Rhubarb from the food coop, so Priya and I decided to make some Strawberry Rhubarb Pie.  You can make it with actual pie crust, but we didn't have any/were lazy, so we used some pre-made pie crusts that I had (the kind from Aldi doesn't have honey, nabisco does, and I'm not sure about keebler).

Start by chopping up about 4 cups of rhubarb (the celery like stalk parts).  Put these into a colander with a bowl underneath.  Pour 3/4 cup agave nectar over the chopped rhubarb and leave it for an hour or two.

While waiting, you can chop 2 1/2 cups of fresh strawberries.

After the allotted time, preheat the oven to 350.

Take half of the agave nectar that drained through the rhubarb and mix it in a saucepan with 6 tbsp of arrowroot on low heat.  Continue heating until mixture thickens, then add the rest of the agave nectar.

Mix the rhubarb and strawberries in the bowl.  Add the agave nectar mixture from the saucepan.  Mix in 1 tsp cinnamon and 2 tbsp flour.  Stir.

Pour this into the pie crust.

Bake for an hour, then refrigerate for a few hours to set it.

This pie goes great with the coconut milk whipped cream.