Rhubarb and Apple Ginger Tart

Vegan Rhubarb Tart

Oh Rhubarb! a vegetable that is quite commonly found by mid and late spring but some people freeze for future recipes like the one you would see ahead; although if you haven’t ever used or eaten please know the leaves are quite toxic and can lead to unpleasant results; it’s a little bitter and that’s why you would hear people make lots of jams out of them and use them in sweet, while most people slightly cook it before using it I decided to use mine straight on this tart to counteract the sweetness of the filling and apples.

In Seattle you would see rhubarb pants and every other house because they grow so easily so if you have a neighbor like ours, who by the way is the one who gifted us with about 20 stalks of them! ask them if they mind sharing a few stalks for this tart. If you no longer can’t find rhubarb and/or are in a city where you simply cannot find it I would suggest you replace it with another tart fruit with not too much water content.

At last, today I want to share with you this rhubarb and apple tart which by the way I have forgotten to mention this is my very first time working with it and it was not as terrifying as I hear from a lot of people. I hope you enjoy this crunchy crust and creamy filling.

Rhubarb Apple Ginger Tart

Vegan

Makes: 8 servings

Prep time: 35 mins

Cook time: 1hr 10 mins

Ingredients:

CRUST
• 1 ¼ cup AP flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup coconut oil, cold and cubed
• 1/2 tsp almond extract
• 3 Tbsp iced water
• 1 Tbsp flax gel*
FILLING
• 2 cups coconut milk, full fat
• 1 ½ tsp almond extract
• 3 Tbsp cornstarch or tapioca starch
• 3 Tbsp flax gel
• 1/2 cup sugar
• 1 tsp fresh ginger, grated
• 2 ½ tsp agar powder
TOPPING
• 6 rhubarb stalk, sliced
• 1 apple, thinly sliced in quarter moons

Instructions:

1. For the crust we will start by pre-heating the oven at 360F. Mix together flour sugar and salt, add the cubed coconut oil and quickly mix everything by hand until you have a medium crumb and now add extract and flax gel, once again quickly mix with your bare hand and now add the water one spoon at a time as needed; turn out to a flat surface and work on the dough for about a minute and shape into a ball wrap it and let it rest for 5 minutes in the fridge
2. Roll out the crust into your mold’s shape, I used a rectangular mold 13” by 3.5”, carefully transfer to the mold and refrigerate for 10 minutes. Once out of the fridge blind bake 25 minutes or until it is crispy
3. For the filling mix the first 5 ingredients into a small pot and bring to a simmer until you see that the corn/tapioca starch has activated, now is time to add the ginger and agar and let boil for a couple more minutes; let cool for about 5 minutes and pour into the cooled crust
4. Assemble apples and rhubarb on top of the filling, sprinkle some course sugar (a.k.a demerara) and now bake the tart at 350F for 45 minutes; if the crust starts to golden too much cover the edges with foil paper
5. Let cool completely before slicing, now is time to share and enjoy

*To make the flax gel you simply need to soak overnight 2 tbsp of flax seeds in 1/2 cup of water; the next morning drain and reserve the very viscose gel from it which resembles exactly an egg white.