Rhubarb Strawberry Tart

Rhubarb and strawberry make a classic duo, like cookies and cream and pie à la mode. Not too sweet, not too mushy… just the way you want to enjoy simple food – with great taste!

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Ingredients

Tart Crust
1. 1 large omega-3 or grass-fed egg yolk
2. 1 Tbsp. / 15 ml organic soy or Greek yogurt
3. ½ tsp. / 2½ g vanilla extract
4. 1¼ cups / 200 g whole brown rice flour
5. ½ tsp. / 1 g Stevia or monk fruit powder
6. ¼ tsp. / 3 g table salt
7. 8 Tbsp. / 120 g butter cut into cubes

Filling
1. 2 cups / 245 g sliced rhubarb
2. 2 cups / 330 g sliced strawberries
3. Juice from 1 lemon
4. 3 Tbsp. / 30 g rice flour diluted in 3 Tbsp. / 45 ml water
5. ¼ tsp. / 1¼ Stevia syrup or monk fruit powder dissolved in ¼ tsp water

Directions

Tart Crust
1. In a bowl, combine yogurt, egg yolk, and vanilla extract, and set aside.
2. Place flour, Stevia or monk fruit, and salt in a food processor.
3. Add the butter; pulse in 1-second intervals for about 15 seconds, until a coarse meal forms.
4. Pour in the egg mixture in and process for about 25 seconds.
5. Remove and form the dough in a disk shape. Wrap in plastic chill in the refrigerator for at least 2 hours.

Filling
1. Combine the diluted rice flour and Stevia syrup or dissolved monk fruit powder in a small bowl and set aside.
2. Combine the rhubarb, strawberries, and lemon juice in a saucepan.
3. Cook over medium-high heat, occasionally stirring, for about 5 minutes. Stir in the rice flour mixture and bring to a rolling boil.
4. Reduce the heat to medium-low and stir until a pudding-like consistency is obtained. Remove from heat and set aside to cool.
5. Spray the bottom and sides of a tart or pie-baking pan with non-stick cooking spray.
6. Remove the dough from the refrigerator, unwrap, and place on a lightly floured sheet of parchment paper.
7. Cover with another sheet of parchment paper. With a rolling pin, flatten the disk by rolling from the center to the sides.
8. Remove the flattened dough from the parchment paper, lightly sprinkle with flour, and lay over a pan. Place in the freezer for 30 minutes.
9. Preheat your oven to 375°F / 190°C. Remove the tart pan from the freezer. Cover with aluminum foil and place the pan on a baking sheet over the center rack of your preheated oven.
10. Bake for about 30 minutes. Remove the foil.
11. Fill the tart with the rhubarb-strawberry mixture and bake for 5-7 minutes more.

Serve with ice cream if desired (½ cup / 120 ml low-fat = 1 carb serving, ½ cup / 120 ml regular = 1 fat serving).

Serving Size: 1 slice

Exchanges per Serving: ½ Carb, Trace Protein, 2 Fat

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