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Rhubarb Tart - vegan & gluten-free

Deliciouly crunchy, creamy and slightly tangy!

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

For the rhubarb custard :

  • 4 rhubarb sticks, diced (save one stick for the top)
  • 1 tsp. cinnamon
  • 80 gr maple syrup
  • 60 gr water
  • 75 gr coconut cream*
  • 1 tbsp. chia seeds (ground)

For the crumble :

  • 50 gr ground almonds
  • 15 gr coconut sugar (or cane sugar)
  • 1 tbsp. coconut oil

Instructions

  1. Place the diced rhubarb, water, cinnamon and maple syrup into a saucepan. Leave on a medium heat for about 15 minutes, stirring occasionally.

    Take it off the heat and mix onto a blender so that there are no chunks of rhubarb remaining.


  2. Next, add the coconut cream and the ground chia seeds (used to set the mixture).


  3. Fill your pre-cooked tart with the rhubarb custard and decorate with the remaining diced rhubarb on top.


    Put it back in the oven for 20 minutes.


For the Crumble:

  1. Mix all the ingredients in a food processor and place under the grill of your oven for 5 minutes or until the crumble turns a nice golden brown.


  2. Once the tart is baked and has cooled down, sprinkle on top, serve … enjoy!


Recipe Notes

* you can swap the coconut cream for soya cream instead, although coconut cream and rhubarb are a great match!