Rhubarb & Strawberry Tart

Rhubarb & Strawberry Tart Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 22 mins

Ingredients

FILLING

¼ cup maple syrup

1 ½ cup of sliced strawberries frozen or fresh

1 tbsp chia

8 stalks of rhubarb

CRUST

1 cup of quinoa flakes

1 cup of almond flour

½ cup of grinned sunflower seeds

¼ cup of unrefined coconut oil melted above the steam in double boiler

¼ cup maple syrup

½ tbsp pure vanilla extract

Pinch of Himalayan pink salt

Instructions

1In a small pot, bring maple syrup with strawberries to a boil.

2Reduce the heat, cover with lid, and let it simmer for 5 to 7 minutes.

3Transfer strawberries to a bowl while leaving some of the syrup in the pot.

4Add chia and blend thoroughly.

5Let it cool down, then cover with lid or plastic wrap and place into refrigerator for 6 hours.

6Save remaining strawberry syrup for drizzle.

7Cut the rhubarb stalks into your desired shapes to create geometric pattern. You can look at my video if you like to create same pattern as I did.

8CRUST

9Blend all ingredients in a bowl.

10Mix thoroughly and transform to a tart pan lined with parchment paper.

11While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs. Press down to make the edge smooth.

12Preheat the oven to 350F, 200C.

13Fill your tart with strawberry filling and arrange the rhubarb on top.

14Bake for 15minutes.

15Let it cool down few minutes, then carefully remove from the pan, it will come out very easily.

16Serve with ice cream drizzled with strawberry syrup.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.