Tis the season for strawberry rhubarb everything! This was the first year I have actually cooked with rhubarb and I loved it! It is only in season for a few months, from April to June, so you better hop on this recipe before it’s too late! I really enjoyed the flavor of the rhubarb because it reminded me of a sour candy, or sour patch kid, that I used to love.

I did the classic strawberry rhubarb combo because the strawberries natural sweetness pair perfectly with the tart tangyness of the rhubarb. I added fresh chiffonade basil to the mixture and it compliments that two perfectly. I like to add fresh herbs because it brings out other flavors, especially in sweet treats. I also decided to make it into a tart versus a pie because tarts are less heavy, and they are perfect for this late spring recipe. This recipe is a must before rhubarb goes out of season again!

Ingredients:

Filling:

  1. 3 rhubarb sliced thinly
  2. 1 lb strawberries sliced thinly
  3. 1 TB lemon juice
  4. 1/2 tsp cinnamon
  5. 1/4 tsp nutmeg
  6. 1/4 cup chiffonade fresh basil
  7. 1 TB grass fed gelatin or agar agar (optional)

Crust:

  1. 1.5 cups raw walnuts
  2. 1 tb coconut oil melted
  3. 1/4 tsp salt
  4. 1 to 3 TB water (depends on texture)

Instructions:

  1. Set oven to 400 F
  2. Put the walnuts, coconut oil, and salt into a food processor and process until it is fine, but not quite flower.

3. Add one tablespoon of water to the mixture and pulse, continue to add one tablespoon at a time until it           forms into a ball, or sticks together (like above photo)

4. Press into small tart tins, or one large 9 inch tart tin and bake 15 minutes until the tart crust is crisp

5. Take the sliced rhubarb, strawberries, and lemon juice and add to sauce pan over medium heat and cook       down until an almost jam consistency.

6. Turn off heat and Add the cinnamon, nutmeg, and gelatin (if you want a thicker tart filling) and stir in with       whisk

7. Once slightly cooled mix in the basil and add the filling to the tart crust. Refrigerate for an hour and                 enjoy! A great topping is whipped coconut milk cream!

 

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