Strawberry Rhubarb Tart • The last day in August can feel like the last day of…

Strawberry Rhubarb Tart 🍓


The last day in August can feel like the last day of Summer, and I’m trying to soak up as much of it as I can. This pretty pink tart is the perfect Summer treat and cure for Monday blues. Plus it’s incredible clean eating- omitting all refined sugars and grains from a typically unhealthy dessert•

Rhubarb is a unique vegetable that is ripe and can be found in grocery stores in the Summer months. It can be very tart, so when paired with fresh strawberries it makes for the perfect combination.


Ingredients:
Almond Crust
– 2 cups of almond flour
– 1/3 cup of coconut oil
– 5 dates
– 2 tbsp of maple syrup
– 2 tsp of cinnamon
– pinch of sea salt


Filling:
– 2 cups of strawberries
– 1 tbsp of maple syrup
– 2 tbsp of lemon juice
– 1 bunch of rhubarb
– 1 tbsp of cornstarch


Directions:
1. Preheat oven to 350 degrees
2. Combine crust ingredients in food processor and pulse until sticky texture is formed
3. Press crust into tart pan or cake pan and bake for 20 minutes
4. While crust is baking make filling by combining all ingredients except rhubarb to a saucepan and stirring over med heat to break down the strawberries. (5 min)
5. Remove slightly browned crust from oven, pour filling into crust and top with sliced rhubarb
6. Bake for another 20 min

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