a sweet little tart

One of the most pleasant surprises about being home has been that my parents subscribe to a CSA, which means that every week we get a nice box full of fresh and sometimes unpredictable produce.

Of late, they’ve been handing out a single stalk of rhubarb each week, and you can’t do anything with one stalk.

Fortunately, my mother has been saving it up, which means we ended up with about 4 stalks of rhubarb (okay, we bought one at the farmer’s market too. An entirely different adventure).

But still, what to do with rhubarb?

Strawberry rhubarb tart?


This recipe is grain-free, vegan, and downright delicious. The one downside is that it doesn’t save well. I guess that just gives you an excuse to eat more tart, or invite friends over!

Strawberry Rhubarb Tart


1 ½ boxes of strawberries

3 stalks rhubarb

½ tsp nutmeg

½ tsp clove

Juice of ½ lemon

3 tbsp maple syrup

1 tbsp sugar

¼ tsp salt


2 ½ cups hazelnut flour

1 cup fava bean flour

4 tbsp smart balance

2 tbsp sunflower seed butter

3 tbsp honey

½ tsp baking soda

Bake crust at 350 for 11 minutes.

Mix together all of the crust ingredients in a bowl with your fingers. It should form a dense ball. Using your fingers, press the dough into a metal pie pan. I used a pan with a 10” pan with a removable bottom (there was a little bit of extra dough, which you could a) eat, b) freeze for later, or c) use to make a small tart. Bake the crust in the oven at 350 degrees for about 10 minutes, or until it gets golden brown. Meanwhile, cook down all filling ingredients together for 10 minutes until soft.  Scoop the fruit out and spread over the crust, leaving about ½” uncovered around the edges of the crust. Leave any extra liquid from the fruit in the pan for glazing later. Pop the prepared tart back in the oven for 10 minutes. The crust will get a little browner, but won’t burn and the fruit compote will start to bubble a little bit. When you pull the crust out of the oven, pour the saved excess juice over the top of the fruit; this will make it a little shinier and make the tart look prettier.

Eat it. Share if you’re feeling nice, but that is by no means required!

Saw sunshine today for the first time since being home. It’s finally starting to feel like summer.Image


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