I try my best to buy produce in season when I can which is why when I saw my local farmer was selling some rhubarb I thought to myself that I should really make a rhubarb pie or tart seeing as I do not have a top layer of pastry covering it.
So I got some rhubarb from my farmer and bought some organic strawberries from my local grocers. Do try your best to always buy your berries organic they are on the EWGs top most sprayed produce. If you buy anything not organic buy mostly from the clean 15. We could all certainly benefit from having less pesticides in our food.
Strawberry and Rhubarb that is Grain free, gluten free and low in sugar
Anyway, moving on. This tart is grain free and as always gluten free and can also be made completely vegan by using sustainable palm shortening or coconut oil instead of butter in the pie crust. I believe the original author does state coconut oil but I normally do butter. Basically you do you.
But as far as refreshing summery desserts go this one has got to be in the top 10. It is cooked but is chilled till you are ready to eat it. Its tart and sweet taste is also something you crave when you have been out in the hot sun. I know when I’m really hot and go to an ice cream store I almost always want more of sorbet to the regular ice cream it’s just what sounds the most refreshing.
A classic reimagined
Anyway strawberry and rhubarb pie is a classic. Which is why I wanted to make a version that us gluten free and low carb people can enjoy. Know also that if you are paleo you could also substitute the allulose for coconut sugar, date syrup or maple syrup.
And to top of your tart you can serve it with some whipped cream or coconut cream. Enjoy!
Strawberry and Rhubarb Low Carb Tart
Strawberry and Rhubarb Pie Filling:
- 4 Stalks Rhubarb (about 2 1/2 cups)
- 16ozs Organic Strawberries
- 3/4 cup Allulose
- 1Tbsp Chia seeds
1.Rougly dice rhubarb and slice the leaves of the strawberries. Then cut a centimeter off the strawberries.
2. Dice the tops of the strawberries and cut the bottoms of the strawberries in halve.
3. Add the rhubarb and strawberries to a frying pan with the allulose. Cook on medium high stirring every so often till it turns into a jammy paste (about 10 to 15 minutes). Add a tablespoon of chia seeds to help the fruit mixture gel together.
4. Leave to cool for 10 minutes. Pour the fruit paste into your prepared pie crust and decorate with the strawberry halves.
5. Put in the refrigerator for at least an hour. Serve with whipped cream or coconut cream. Enjoy!
STRAWBERRY AND RHUBARB LOW CARB TART
Ingredients
- 1 Gluten Free Pie Crust
STRAWBERRY AND RHUBARB PIE FILLING:
- 4 Stalks Rhubarb about 2 1/2 cups
- 16 ozs Organic Strawberries
- 3/4 cup Allulose
- 1 Tbsp Chia seeds
Instructions
- Rougly dice rhubarb and slice the leaves of the strawberries. Then cut a centimeter off the strawberries.
- Dice the tops of the strawberries and cut the bottoms of the strawberries in halve.
- Add the rhubarb and strawberries to a frying pan with the allulose. Cook on medium high stirring every so often till it turns into a jammy paste (about 10 to 15 minutes). Add a tablespoon of chia seeds to help the fruit mixture gel together.
- Leave to cool for 10 minutes. Pour the fruit paste into your prepared pie crust and decorate with the strawberry halves.
- Put in the refrigerator for at least an hour. Serve with whipped cream or coconut cream. Enjoy!