Vegan Strawberry Rhubarb Tart (Gluten Free, too!)

vegan strawberry rhubarb tart

I recently went strawberry picking for the first time and was *blown away* by the flavor nuances one berry can have over the other.  The richness and diversity of fresh berries (fresh anything, really) is incredible. I left the farm that afternoon - giddy with dirty feet and pink palms - and very excited to come home and find ways to eat more strawberries.

gluten free strawberry rhubarb tart

So, I whipped up a more vibrant version of the spring staple: strawberry rhubarb pie.  

This strawberry rhubarb tart is vegan, gluten free and requires minimal oven time.  It’s also, like, really good frozen.




Strawberry Rhubarb Tart (Vegan & Gluten Free)

Makes: Serves 6-8

Cook time: 40 Minutes

Tart Shell Ingredients
  • 2 cups soaked almonds
  • 2 cups old fashioned oats
  • 1 cup coconut sugar
  • ½ cup almond butter
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt

Tart Shell Preparation
  1. Preheat oven to 350. Pulse almonds and oats in a food processor until the consistency of fine bread crumbs.
  2. Add rest of ingredients until mixture forms a sticky dough, Cover with plastic wrap and chill for 30 minutes. Press dough into bottom and sides of tart pan and (chill) bake for 10-15 min.

Ricotta Filling Ingredients
  • ½ can full fat coconut cream
  • 1 cup vegan ricotta ( I used Kite Hill)
  • Zest from one medium orange

Ricotta Filling Preparation
  1. Using a hand mixture, whisk until completely incorporated and mixture is light and fluffy, about 2 minutes. Spread ricotta mixture on cooled tart and chill.

Strawberry & Rhubarb Topping Ingredients
  • 1 lb. rhubarb, cut into ¾" pieces
  • 8 oz. strawberries, hulled, halved if large
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract

Strawberry & Rhubarb ToppingPreparation
  1. Mix rhubarb, strawberries, maple syrup and vanilla in a small baking dish. Bake for 30-25 minutes (still at 350 degrees) until rhubarb has softened and the mixture becomes fragrant. Remove from oven and let cool.
  2. Spoon dollops of rhubarb mixture on top of ricotta in the tart, spread evenly and chill until ready to eat.

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