Vegan Strawberry Rhubarb Tarts
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Hello & Happy Tuesday!
With the warm weather upon us, I’m all about light fruit forward desserts. This is actually my favorite season solely based on the fact that fruit is plentiful, you also have diversity in the options, and above all.. it’s more affordable.
One of my personal favorite combos is strawberry rhubarb. Since the moment I explored rhubarb I instantly fell in love with everything about it. I love how it looks like celery, it’s different, and truly enhances the flavor profile of strawberries. Sadly, you can’t get rhubarb all year round, so once late spring/summer come, I’m all over it.
I’ve done just about every concept with strawberry rhubarb from cinnamon rolls to cheesecakes, crisps and more. With many concepts already explored, I was aiming for the most effortless dessert that encompasses both accessible and affordable ingredients, and the vegan Strawberry Rhubarb Tart was born!
What’s fab about this dish, is everything! It’s quick, easy, contains minimal ingredients, minimal added sugar, utilizes frozen pastry dough that’s actually dairy free, can easily be made in bulk, great for entertaining, aesthetic appeal, and pairs perf with a light adult beverage like Zima®
Zima® was an adult beverage that came onto the scene in the late 90’s and was a more modern “wine cooler” type option. Although a young adolescent, I loved the marketing behind the product at distinctly remembered it’s packaging. What’s wonderful is that it’s citrus focused adult beverage that could be enjoyed on ice or even mixed in a cocktail. While the product was discontinued, it’s actually making a comeback for a limited time only, so get it before it’s too late.
Why this recipe rocks:
Perf for summer entertaining
Eat Drink Shrink
Yields 6-10 pieces
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 (8-ounce) sheet frozen puff pastry, thawed
- 2 cups strawberries, stemmed, quarters
- 1 cup sliced rhubarb (1 large rib, trimmed but not peeled)
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup water
- 2 tsp corn starch
- Position a rack in the center of the oven and preheat to 400 degrees F. Roll the pastry into a rectangle about 1/8-inch thick. Fold over the edges to keep in the filling.
- Pierce the entire dough all over with a fork. You can weight down the middle by lining it with a piece of aluminum foil that extends along the middle and weigh foil down with pie weights or dried beans. If not, just continue to poke as it bakes and press down if needed. Bake until set, about 15 minutes. Remove the foil and weights and fill with the filling, bake about 15 minutes more until golden brown and the filling is more solid. Allow it to fully cool
- Filling: Throw the strawberries and rhubarb in a pan with the sugar and vanilla. . Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 10 minutes. Combine water and corn starch and add to the pan. Once it begins to thicken, 3-4 mins, remove form heat. Slice into pieces, top with coconut whip and garnish with mint.