Rhubarb with Strawberry Tart is a light summer dessert that is truly divine, yet easy to make. It is also full of nutrients and guilt free.
Last week I was strawberry picking with my daughter and grandsons at one of our favorite local farms, the Downey’s . We have been going there since the boys started walking, for strawberry, raspberry & apple picking. Also getting the best pumpkin you can find and having fun at their farm playground.
Obviously, that is what our boys love the most, besides eating the fruits straight from the plant. I must admit, it was my favorite part as well because these strawberries tasted heavenly and I wish I ate more. Sadly they were not the same by the time we got home. Therefore, I decided to make this delicious Rhubarb with Strawberry Tart. I sliced and stored in freezer most of the strawberries, making sure they would not go bad before I get all the ingredients for the tart. I had to get Rhubarb in the supermarket, and if you are not familiar with this wonderful plant, you may read about it HERE.
Supermarkets usually sell five stalks in a bundle, but you need two bundles because the stalks are not straight. You will basically end up with 8 stalks after cutting some parts off. However, you can also freeze them and make jam later whether with strawberries or just plain rhubarb. It is almost the same process as the strawberry layer for this tart, except you will make it with rhubarb. Just cut it into very small pieces and cook a little bit longer.
Also, regarding the crust, which is super easy to make by the way, I have a couple more tart recipes. These are super delicious and you may like them as well SUPERFOOD EASTER TARTS and WHITE CHOCOLATE TART.
Thank you for visiting and I hope you try this delicious recipe. It is truly easy to make, especially after you watch my video. I wish you a wonderful week and do not forget to subscribe.
RHUBARB WITH STRAWBERRY TART
Equipment
- Fluted tart pan (9° with removable bottom)
- parchment paper,
- surgical gloves
- brush
Ingredients
- FILLING
- ¼ cup maple syrup
- 1 ½ cup of sliced strawberries frozen or fresh
- 1 tbsp chia
- 8 stalks of rhubarb
- CRUST
- 1 cup of quinoa flakes
- 1 cup of almond flour
- ½ cup of ground sunflower seeds
- ¼ cup of unrefined coconut oil melted above the steam in double boiler
- ¼ cup maple syrup
- ½ tbsp pure vanilla extract
- Pinch of Himalayan pink salt
Instructions
- In a small pot, bring maple syrup with strawberries to a boil.
- Reduce the heat, cover with lid, and let it simmer for 5 to 7 minutes.
- Transfer strawberries to a bowl while leaving some of the syrup in the pot.
- Add chia and blend thoroughly.
- Let it cool down, then cover with lid or plastic wrap and place into refrigerator for 6 hours.
- Save remaining strawberry syrup for drizzle.
- Cut the rhubarb stalks into your desired shapes to create geometric pattern. You can look at my video if you like to create same pattern as I did.
- CRUST
- Blend all ingredients in a bowl.
- Mix thoroughly and transform to a tart pan lined with parchment paper.
- While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs. Press down to make the edge smooth.
- Preheat the oven to 350F, 200C.
- Fill your tart with strawberry filling and arrange the rhubarb on top.
- Bake for 15minutes.
- Let it cool down few minutes, then carefully remove from the pan, it will come out very easily.
- Serve with ice cream drizzled with strawberry syrup.
