The arrival of rhubarb is greatly anticipated and is a notable marker of the spring season. Foodies alike can't get enough of this intensely tart vegetable. The rhubarb leaves should be avoided but the stalks are where its uniqueness lies. And those stalks make for some of the most delicious pie recipes ever created. But true rhubarb fans know that there is so much more to rhubarb than just a pie filling.
Here is the pistachio crust before baking and after:
Take this recipe for example. During rhubarb season, I always have a jar of rhubarb purée on hand. It's so delicious that you can eat it by the spoonful. But I also love incorporating the purée into other food recipes. Here I have created a rhubarb cream tart. The tart filling is made with my rhubarb purée recipe and some raw cashews. Together, they make a smooth and creamy unique tart. Combine that with this fabulous pistachio crust and the two flavors make an amazing pair!
Not only is this tart unique in flavor, but it is also appealing to the eye and makes a fabulous dessert for celebrations or entertaining. Garnish it with some chopped pistachios and edible rose petals for nice finishing touch.
2 cups raw cashews, soaked 4 hours
1 cup rhubarb purée
2 Tbs maple syrup
1 Tbs fresh lemon juice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/4 cup coconut cream (from canned coconut milk)
2 Tbs coconut oil, melted (added after all ingredients have been blended)
1 & 1/2 cup pistachio flour
2 Tbs coconut flour
1/2 tsp sea salt
1/4 cup maple syrup
3 Tbs coconut oil, solid
2 tsp vanilla extract
1. Combine all of the crust ingredients in your food processor and mix until a dough ball forms. Place the dough ball into your refrigerator for about 30 minutes for easier handling. Remove from fridge and place on a piece of parchment paper then top with another piece of parchment paper. Using a rolling pin, gently roll out the dough to fit your tart pan.
2. Preheat oven to 325°F and grease your tart pan with coconut oil. Gently place the rolled out dough into your tart pan and press the dough so that the bottom and sides are equally covered. Bake the crust for 20-25 minutes and allow to cool.
3. Once the crust has cooled, add the rhubarb cream ingredients into your high speed blender. Remember to wait on the coconut oil. That will be blended last.
4. Pour the rhubarb cream into the tart pan evenly. Top with chopped pistachios if desired. I also garnished with some edible rose petals for a nice touch. Refrigerate for about 1 hour or so before serving. Store in your refrigerator.
*Note: The rhubarb purée can be made in advance.