As Spring comes in, we need to embrace the days of rhubarb before they are forgotten and replaced by delicious blood orange, papaya and pineapple. This raw tart takes full advantage of the vibrate, red rhubarb stalks and will have your guests eyes bulging with greed as you present this bounty of goodness to them. It’s a good thing.
I love birthdays – they’re such a great excuse to make something new. There is always that chance that you make something terrible though, but when that happens you hope your friends are nice enough to go “mmmmm, good” and save face. Luckily, this wasn’t the case with this! This dish was a total fluke, I had some left over cashew cream, some oats, some this and some that and it all kind of came together. The flavours were inspired by an awesome looking tart at Vegie Bar – I didn’t actually try it, so I have no idea how it compares, however, everyone at the party said it was the best thing I had made yet! That was nice! ^__^
Not only is rhubarb delicious and best friends with strawberries, the stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It also contains no saturated fats or cholesterol. Yay! This means they will help you glow from inside out :D!
This tart is wonderfully easy but does require a bit of patience with the setting, so maybe read the recipe first and don’t make it if you’re in a hurry. I did this over several days as I am suuuuuper lazy!
- Base: 1 cup gluten free oats
- 1 cup raw almonds
- 1 tablespoon psyllium
- 6 medjool dates, pitted and roughly chopped
- 1/2 cup water
- 1/2 teaspoon vanilla paste
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil, in liquid form
- Raw Cashew Icing: 1 cup cashews, soaked overnight
- 1/4 cup lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, in liquid form
- 1/4 cup – 1/2 cup of water only as needed
- Stewed Rhubarb: 1 bunch rhubarb (8-10 stalks), stalks halved vertically then quartered horizontally
- 1-2 tablespoons water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla paste
- 2-3 tablespoons maple syrup
- To serve: 250g strawberries, sliced
- Start with the base. Place oats, almonds and psyllium in a blender and pulse until you have a fine flour. Place in a large mixing bowl and set aside.
- Put the remaining ingredients except for the coconut oil into the blender and pulse until you have a smooth paste.
- Add in the coconut oil and pulse until combined. Do not over pulse as the mixture can split.
- Add the wet ingredients into the dry ingredients and mix well.
- Press into a lined tart tin. and set at least 2 hours or overnight.
- Note: Once this is set you can spread over the raw cashew icing which needs to set in the freezer at least two hours before putting the rhubarb over the top.
- Start the Raw Cashew Cream. Put everything except the coconut oil into a blender. Slowly add the water using as little as possible. Process until smooth.
- Add in the coconut oil and pulse until combined. Do not over pulse as the mixture can split.
- Put in fridge for at least 2 hours so it thickens a bit.
- For the Stewed Rhubarb. Place the rhubarb and water in a saucepan on medium heat.
- Cook for a min or 2 until it it starts to breakdown, then add the cinnamon, ginger, vanilla and maple syrup.
- Lower heat and let it stew, stirring occasionally until everything is soft, about 5-8 minutes.
- Let cool completely before assembling.
- To assemble: Loosen the base from the tin but keep it in the tin while you work on assembly.
- Spread over the raw cashew icing.
- Cover with cling film and place in freezer for 1-2 hours – this step is important so that it doesn’t mix into the rhubarb.
- Next add on top the rhubarb.
- Top with chopped strawberries.
Can you please send me some over on fast post to NZ thanks Cat.