Rhubarb is really in right now. Especially since it’s winter here in Australia. So I made a rhubarb and raspberry tart to celebrate (healthy style of course!). Here’s how I did it.
Ingredients – Makes one delicious tart
1 ½ cup oatmeal
½ cup shredded coconut
½ cup almonds or macadamia nuts
3 tablespoons coconut oil (or 2 ½ tbsp. almond/macadamia/olive oil)
2 tablespoons maple syrup
5 stalks rhubarb (chopped)
1 cup frozen raspberries
1 large pear (chopped)
3 tablespoons honey/maple syrup/agave (or stevia equivalent for sugar-free diets)
2 tablespoons arrowroot
1 teaspoon vanilla extract
¼ cup shredded coconut
2 tbsp. coconut sugar
2 tbsp. chopped walnuts
Preheat oven to 200 degrees Celsius.
Using a food processor, lightly process the oatmeal, coconut, and nuts until the nuts are just broken. Add the oil and syrup and pulse until the mixture is combined enough to stick together. Press the mixture firmly into a tart tin using clean fingers. Place in a hot oven and bake for 8 to 10 minutes or until slightly golden.Meanwhile, heat a saucepan on medium heat and add raspberries and chopped pear. Using a potato masher, squash the fruit to release juices. Stir in the syrup and vanilla until combined. Add the rhubarb and cook for approximately 10 minutes, stirring the contents to prevent it from burning. Once the rhubarb becomes soft and starts to disintegrate take off heat and add the arrowroot to thicken the mixture. Cool slightly.
Pour rhubarb mixture into tart base and spread evenly to cover pastry. Place in the oven and reduce heat to 180 degrees Celsius. Combine the ingredients for the topping and sprinkle over tart after 20 minutes of baking. Bake for another 5 to 10 minutes. Remove from oven and eat warm with coconut ice cream. Heaven!!
This one was eaten with Greek yoghurt, crushed berries and honey, but the flavours in your mouth turn into a party when paired with some homemade or store-bought coconut ice-cream.
Are you licking your screen yet? Go and make it NOW!