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Secretos Del Sur
Rabarbertaartjes met vanille en honing
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5 van 1 stem

Rhubarb tarts with vanilla and honey

Rhubarb is a spring vegetable with a fresh, sour taste. These tarts combine the sweet taste of honey and vanilla with the slightly sour taste of the fresh rhubarb.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Own recipe
Keyword: oattarts, rhubarb, rhubarb tarts
language: en
gelegenheid: daily dishes
Servings: 6 tarts

Equipment

  • oven
  • cutter
  • cooking pot
  • 6 tart molds

Ingredients

The rhubarb filling

  • 750 gr rhubarb verse stengels
  • 5 tbl spoon honey
  • 50 gr birch sugar Xylitol, a natural sugar (you can replace this with regular granulated sugar)
  • 2 vanilla stick
  • 2 gr agar agar to bind the rhubarb (you can replace it with gelatin leaves)
  • 1 pinch salt

De taartbodempjes

  • 120 gr oats
  • 40 gr coconut flour
  • 25 gr corn flour
  • 2 tbl spoon cashew nuts
  • 4 tbl spoon coconut oil
  • 2 tbl spoon maple syrup
  • 1 tbl spoon olive oil to grease the molds

Instructions

The tart crusts

  • First we make the bottoms. Put the cashews in the cutter and chop as fine as possible, set aside. Put the oats in the cutter and chop the flakes a bit smaller. Just make sure it doesn't turn into flour ... it can still be coarse. Melt the coconut oil over low heat.
    Heat the oven to 180º.
  • In a bowl, combine the oats, cashews, coconut flour, cornmeal, coconut oil and maple syrup. The mixture must be slightly malleable.
  • Brush the tart molds with some oil. Divide the oat mixture into six parts. Carefully line each mold with the oat mixture. (Use your thumbs and fingers to press everything down)
    Place them in the preheated oven at 180º for 15 minutes.
    Take out the molds and let cool.

The Rhubarb filling

  • Wash the rhubarb stems (You only use the stems). You could peel them with a vegetable peeler but I didn't. If you peel them, a lot of the red color will also be lost and because we cut them into pieces there is no need to peel them.
    Cut them into pieces of about 1 cm. Put them in a saucepan with a lid. Heat them over low heat, stirring occasionally.
  • Halve the vanilla pods and scrape out the seeds. When the rhubarb is almost completely cooked (+/- 20 min), add the vanilla, honey, birch sugar and a pinch of salt.
  • Let it simmer for a while. Taste whether the ratio between sour and sweet is perfect for you.
  • Dissolve the agar agar in 2 tbsp of water. Mix well and add it to the simmering rhubarb. Let it simmer for a few minutes while stirring. Turn off the heat.
  • Fill the tart molds with the rhubarb filling and let it cool down.
    You can finish them with some grated coconut or mint leaves.

Notes

Rhubarb brings me back to my childhood where I scaped out the pots when rhubarb puree was made.