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