Rhubarb & Strawberry Tart is a light summer dessert that is truly divine, yet easy to make. It is also full of nutrients and guilt free.

Rhubarb & Strawberry Tart [Vegan]






  • 1 Fluted tart pan (9inch with removable bottom, parchment paper, surgical gloves. brush.

For the Filling:

  • 1/4 cup maple syrup
  • 1 1/2 cup of sliced strawberries, frozen or fresh
  • 1 tablespoon chia seeds
  • 8 stalks of rhubarb

For the Filling:

  • 1 cup of quinoa flakes
  • 1 cup of almond flour
  • 1/2 cup of grinned sunflower seeds
  • 1/4 cup of unrefined coconut oil, melted above the steam in a double boiler
  • 1/4 cup maple syrup
  • 1/2 tablespoon pure vanilla extract
  • Pinch of Himalayan pink salt


For the Filling:

  1. In a small pot, bring maple syrup with strawberries to a boil.
  2. Reduce the heat, cover with lid, and let it simmer for 5 to 7 minutes.
  3. Transfer strawberries to a bowl while leaving some of the syrup in the pot.
  4. Add chia and blend thoroughly.
  5. Let it cool down, then cover with lid or plastic wrap and place into refrigerator for 6 hours.
  6. Save remaining strawberry syrup for drizzle.
  7. Cut the rhubarb stalks into your desired shapes to create a geometric pattern.

For the Crust:

  1. Blend all ingredients in a bowl.
  2. Mix thoroughly and transform to a tart pan lined with parchment paper.
  3. While 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.
  4. Preheat the oven to 350F, 200C.
  5. Fill your tart with strawberry filling and arrange the rhubarb on top.
  6. Bake for 15minutes.
  7. Let it cool down few minutes, then carefully remove from the pan, it will come out very easily.
  8. Serve with ice cream drizzled with strawberry syrup.