Rhubarb Strawberry Tart with Dark Chocolate

If you’ve got rhubarb on hand—from your garden, neighbor, CSA, or grocery store—and don’t know what to do with this fruit, here’s your answer: Cook up this easy, light, healthy vegan tart with just a few key ingredients: a homemade strawberry rhubarb sauce, light pastry crust made of almond and whole wheat flour, and a flourish of dark chocolate chips. Then slice it up and serve this seasonal sweet-tart, fruit-forward dessert, which is light and healthy enough to enjoy for breakfast, if you are so inclined! Though it’s certainly pretty and special enough to impress for the best dessert too.

In the spring and summer, rhubarb season is special, which also happens to coincide with strawberry season. These two summer fruits pair so well together, the crunchy, acidic rhubarb stalks offer a structure to the aromatic, sweet red strawberries, culminating into the perfect sweet-tart flavor combo of strawberry rhubarb that so many adore. Just take those rhubarb stalks and strawberries and put them to good use—cook up a thick, low-added sugar fruit sauce to fill a nutty whole grain pastry filling, and pop it in the oven. You’ll be rewarded with a beautiful ruby-colored tart, which you can top with dark chocolate chips to let them get all melty and delicious. Serve this tart warm with vanilla nice cream for an amazing trip! Or let it cool down to serve with your coffee break or for a special dessert or holiday meal. When fresh rhubarb and strawberries are not in season, use frozen in this recipe (try it for your Christmas holiday to brighten the table!).

Make a homemade strawberry rhubarb sauce as your filling for this recipe. Learn more about making this sauce, which can be enjoyed in numerous ways, here.

Rhubarb Strawberry Tart with Dark Chocolate

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(4 votes, average: 4.75 out of 5)
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4.8 from 4 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Make this simple, plant-based Rhubarb Strawberry Tart with Dark Chocolate as a low-sugar, delicious, healthy dessert for any occasion.

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Ingredients

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Strawberry Rhubarb Sauce:

• 12 ounces fresh (or frozen) rhubarb stalks, trimmed of leaves, sliced into 1-inch pieces
• 12 ounces fresh (or frozen) strawberries, sliced
• 1 tablespoon lemon juice
• 1/3 cup organic cane sugar

Whole Grain Pastry:

• 1 cup almond flour or meal
• 1 cup whole wheat flour
• 1 ½ teaspoons baking powder
• 2 tablespoons organic cane sugar
• 1/3 cup dairy-free margarine, softened
• ¼ cup plant-based milk, plain, unsweetened

Topping:

• ½ cup dairy-free dark chocolate chips
• Additional strawberries for garnish (optional)

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Instructions

1. Make the Strawberry Rhubarb Sauce: Place sliced rhubarb and strawberries in a medium pot. Add lemon juice and sugar, and stir well over medium heat.
2. Cover, bring to a simmer over medium heat, and cook for 10-15 minutes, stirring frequently, until fruit is tender and thickened. Remove from heat.
3. While sauce is cooking, prepare Whole Grain Pastry: In a medium bowl, mix together almond flour or meal, whole wheat flour, baking powder, and sugar. Cut in margarine with a fork to make a crumbly texture. Mix in plant-based milk and gently combine to make a smooth dough.
4. Preheat oven to 375 F.
5. Pat out pastry dough evenly into the bottom of a 9-inch tart pan with removable bottom which has been sprayed with nonstick cooking spray. Pierce several times with a fork. Place in the center of the oven and bake for 8 minutes.
6. Remove pastry from the oven and spread the strawberry rhubarb sauce evenly over the top of the pastry. Return to the oven and bake for about 25-30 minutes until golden and firm.
7. Remove from oven, and sprinkle with dark chocolate chips while warm.
8. Allow to rest for 10 minutes before slicing it with a sharp knife into 8 slices. May top with additional strawberries before serving.
9. This is also delicious served with plant-based ice cream.

Notes

To make this recipe gluten-free swap whole wheat flour for your favorite gluten-free flour.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 17 g
• Sodium: 75 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 5 g

For other fruit-forward desserts, check out the following:

Peach Rosemary Olive Oil Crisp
Berries and Vanilla Cream
Apricot Almond Tart