Anyone else really feeling the rhubarb this spring?
Man I just cannot get enough of it. I am not at all ashamed to say that I pick up another bag of the stuff before I’ve even finished what I bought the time before. It’s as if I’m making up for lost time, I guess.
I have always really liked rhubarb, but up until this year I had only used it for the typical recipes. A compote here, crisp there – nothing that showcased the rhubarb, nothing that really made it pop and play on the tongue. It was always just a bit of a tangy taste to balance out a sweet spring fruit cobbler or to add dimension to a creamy baked brie.
I’ve been enjoying it in stuffed pancakes (more on that in a while), on baked oatmeal + served cold, completely saturating my morning Bircher. I even roasted a whole whack of it along with some seeded vanilla beans and fresh juicy strawberries, resulting in a big batch of the most delicious dairy free ice cream. Totally to die for.
I have come to sincerely love pairing items like rhubarb – items that are technically a “vegetable” with creamy, soothing desserts. I mean, really, looking at the gorgeous color in those strips of rhubarb – does it scream vegetable to you? No, I didn’t think so. It speaks of love and vibrancy, femininity, springtime but not so much of a vegetable. It’s more like a soft reminder to love yourself, go on, have another piece.
It’s been a great reminder to me that veggies are so so so versatile, that it’s totally cool if I am enthralled, amazed, & fully captured by these ombre hues and that gettin’ in tune with the season is where it’s at. Yep, all that from my produce bag.
The rhubarb in this fancy but oh so simple tart is roasted in a tiny bit of raw coconut sugar, just enough to caramelize with the juices escaping the rhubarb as it cooks. The sticky brown crust of deliciousness that will be surrounding the rhubarb when you remove it from the oven is delectable – both in taste and aroma. Then of course, it’s paired with a creamy cool coconut filling and a ginger snap crust. Yeah, you heard me correctly. Ginger. Snap. Crust. Trust me, it’s the bomb dig. The recipe is incredibly simple, vegan and really quite healthy (although you might not believe me once you have a taste). I used a sweet potato gluten free ginger snap because I like the most unrefined of sugars and flours, but any old ‘snap will do.
- Get down with the seasons, add fun and variety to your plate with new-to-you fruits or veggies
- Say yes to healthy fats like coconut (oil, meat, milk) – they make for much better nutrient absorption, which is something you definitely want, especially if you’re like me and spend a good chunk of change on high quality ingredients. Allllll that goodness needs to be taken in and used to make your hot-stuff cells sing
- Love yourself. Go ahead, have that extra piece, have it for breakfast even – you rebel, you!
- 1.5 Cups Crushed Gingersnap Cookies
- 1 Cup Coconut Flour
- 1.2 Cup Melted Coconut Oil
- 2-3 Stalks Rhubarb
- 1 Teaspoon Coconut Sugar
- 1 Can Full Fat Coconut Cream
- 4 Tablespoons Arrowroot Flour
- Coconut Nectar to Taste
- Preheat the oven to 375
- Crush the cookies into fine crumbs with a rolling pin or large pestle and mortar
- Add the cookie crumbs, coconut flour and coconut oil to a large mixing bowl - combine to form the crust
- Press the crust into your desired shape of tart pan, then place it in the fridge to firm up
- Slice the rhubarb in half or in thirds depending on it's size, arrange in an oven proof dish
- Sprinkle the rhubarb with coconut sugar and add a splash of water - bake for 20 minutes or until the rhubarb is soft with a caramelized outer crust
- Allow the rhubarb to cool completely while making the coconut filling
- Pour the whole can of coconut milk into a small sauce pan, heating over medium heat
- Whisk in the arrowroot flour, mixing continuously until it thickens & there are no lumps
- Sweeten with coconut nectar if desired
- Pour filling into the prepared crust and place in the freezer for about 25 minutes - or until the filling has set enough to lay the strips of rhubarb down *this time will vary depending on the width of strips you cut*
- Arrange the rhubarb over the coconut filling and continue to set in the freezer for an hour or overnight
- Allow tart to sit at room temperature 10-15 minutes before serving if left overnight.
- I garnished with toasted coconut ribbons - those are optional but so yummy!
Enjoy, beautiful people!