Happy Monday my sweet Friends! Ready for another week of fabulous Fruits and Veggies?
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and
for the Fruits and Veggies Monday challenge. It’s such a great opportunity to celebrate good health and great foods each week. Isn’t it amazing the way our worldwide community grows and grows? What a living testimony to their visions. Not wanting to forget our kind sponsor
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My visit to the market this weekend was indeed a sweet one! I generally hit the fruits and vegetable area first. It seems to be where I spend most of my time! Yesterday I spotted one of my favorite summer vegetables! Rhubarb!
Yes Rhubarb is a vegetable, not a fruit!
Rhubarb is relatively high in fiber, vitamins C and K but what I love best...
It's very Tart!
Oh yes, its tart and I love to pair it with Strawberries! Strawberry jam, pies, in smoothies, with yogurt, mmmm the options are endless. I have such fond memories growing up with my grandmother making pies and jams using strawberries and rhubarb.
I was in the mood for a crispy fruit tart this weekend. You know, the kind with the buttery, nutty crumbly topping? I haven’t prepared anything like this for so long, seeing the rhubarb made it a no-brainer, lol!
Rhubarb-Strawberry Tarts it is!
I used!
For the Filling...
- Fresh Strawberries (2 cups)
- Fresh Rhubarb (2 cups)
- Maple Syrup (3 tbsp.)
- Chia Seed (2 tbsp.)
The Crust...
- Gluten Free Oats (1 cup)
- Raw Almonds (1 cup)
- Medjool Dates (8 dates)
- Sea Salt (dash)
And the amazing Topping!
- Maple Syrup (2 tbsp.)
- Dairy Free Butter (2 tbsp.)
- Gluten Free Oats (1/4 cup)
- Pecans (2 tbsp.)
Filling first…
Bring your chopped strawberries and rhubarb along with the maple syrup and a couple of tablespoons of filtered water to a light boil. Allow everything to cook for about 15 minutes and then add the chia seeds. Continue to simmer on low as the mixture thickens.
Meanwhile I made the crust!
Grab your favorite food processor and add the almonds, oats, pitted dates, salt and coconut oil to the bowl.
Process…
until the mixture is fine and well combined. If it’s too dry add a bit more oil. Firmly press the crust mixture into tart or baking pans. I used both a spring form pan and tarts! Bake at 350 for about 12 minutes. Watch closely this will burn easily, I found out the hard way!
While the tarts were in the oven…
I made the topping! First chopping the pecans, and then combining them with all of the topping ingredients.
Spoon the filling into…
the baked tarts and generously top with super topping! Back into the oven until everything is bubbly and the topping is golden! 15-20 minutes should do it.
Voila! Strawberry Rhubarb Crisp!
This is a wonderful summer treat the family will love! I hope you’ll try it. Topped with a dash of coconut yogurt or your favorite n-ice cream, what a hit! Mr. Bird was chirping a happy tune tonight!
Thanks for stopping by to enjoy another great week of Fruits and Veggies Monday!