One of my favorite things about the beginning of summer is the abundance of rhubarb and berries in my garden and at the Farmer’s Market. It marks the opportunity to get more connected to sourcing my food in a local, sustainable way.
Some of my fondest memories are of making rhubarb/raspberry, rhubarb/blueberry and rhubarb/strawberry pies with my grandma, mom and sister. We would make anywhere from 50-100 pies assembly line style, and I was always in charge of the crust. We would eat some, give some away and freeze the rest so we could enjoy the taste of summer later in the deepest of winter days. I can still taste the sweetness of the berries and the sour taste of the rhubarb, and hear my grandma and mom laughing over various kitchen mishaps.
Well, times have changed a bit, and so I’ve had to make some healthier upgrades to the standard flour-shortening-water Betty Crocker crust recipe and the sugar-and-fruit mixture, to match the times. I still bake with my family and love to make this recipe with my daughter Violet.
RHUBERRY TART
Crust:
3 cups almond meal flour
1/2 tsp Himalayan Salt
3 T Maple Syrup
1-1/2 T Coconut Oil (plus extra to grease pan)
1-1/2 tsp almond extract
1-1/2 tsp lemon zest
Put all crust ingredients into a large bowl and fold together with fork until well blended. Grease a 9″ tart pan with extra coconut oil. Transfer crust mixture into pan and press firmly to form crust. Bake for 15 minutes at 350° F. Set aside to cool.
Filling:
4 cups chopped rhubarb (1/2″ pieces)
2 cups fresh blueberries
1 1/2 T Maple Syrup
1/4 tsp ground cinnamon
1/8 tsp ground ginger
Mix together all filling ingredients and pour out onto a rimmed baking sheet. Spread evenly across pan and roast in the oven at 350° F until soft. Remove from oven and use a slotted spoon to transfer roasted fruit into the tart shell. Save excess juices from roasting to make the following glaze.
Glaze:
Extra juices from roasting rhubarb and blueberries
1/4 cup blueberry jam
Zest and juice of 1/2 lemon
Finish tart by putting glaze ingredients into a small pot and heat over low-medium heat until liquid. Pour evenly over rhubarb and blueberry filling. Allow to set until ready to serve. Enjoy!
