STRAWBERRY RHUBARB TART
INFUSED WITH THYME
The warmth of the spring sun brings ruby red sweet rhubarb. This tangy rhubarb tart is gluten free and vegan. Rhubarb and strawberries are full of antioxidants, vitamin C, calcium and fibre.
INGREDIENTS
Crust
1 ½ cup gluten-free oats
1 cup almond flour
½ tsp sea salt
2 tbsp maple sugar or cane sugar
3 tbsp maple syrup
6 tbsp coconut oil
Filling
2 cups rhubarb chopped into 1 inch peices
2 cups strawberries quartered
a few small sprigs of fresh thyme (taken off the stem)
zest of one lemon
2 tbsp lemon juice
⅓ cup maple syrup
2 tbsp gluten free cornstarch
Topping
5-6 rhubarb stalks
METHOD
Crust
Preheat the oven to 350°F
Line a spring form pan with parchment paper only at the bottom of the pan. You can use 8x8 or 10x10 for this recipe.
Add oats, almonds, sea salt and maple sugar to a food processor and pulse until it has a flour like consistency.
Add the coconut oil and the maple syrup to the flour mixture and pulse until the dough comes together and you can form a ball and it sticks together.
If the dough seems too dry, keep adding coconut oil 1 tbsp at a time until a ball forms.
Evenly spread the dough into the parchment lined pan and press to flatten coming up along the sides about 1/4 of an inch thick.
Bake in the oven for 25- 30 minutes or until the edges start to brown slightly.
While the crust is baking, you can get the filling ready.
Filling
Combine the chopped rhubarb, sliced strawberries, maple syrup, thyme, lemon zest and cornstarch in a bowl and toss.
The Tart
Put the filling into the prepared crust. There should be enough to come up almost to the top, leaving about ¼ inch.
If you decide to try the “star shape” optional topping you will want to cut each piece of rhubarb on a diagonal on the top and bottom in 1 inch pieces.
Follow the pattern in the picture creating continual 6 piece stars.
You can also decorate the top any way you wish with additional rhubarb, making your own fun patterns or a lattice with long pieces.
Bake the tart for 35-45 minutes, or until the crust is golden brown.
6. Let cool down for about 1-2 hours before slicing to serve.
7. Enjoy every bite!
