I’m a proud full-fledged card-carrying member of team RHUBARB, who’s with me?! These luscious glossy red streaked stalks are one of the vegetables (yes its a veggie!) I look most forward to seeing at the markets and creating with in the kitchen (and most of all eating) each Spring. There are beautiful images of desserts decorated with rhubarb lattices and ribbons floating around Pinterest and upon seeing them was immediately inspired to create a rhubarb weaving of my own. I love how the rhubarb ribbons create a natural ombré of shades ranging from dark dusty rose to millennial pink (so on trend-hehe). It’s a bit of extra work in the kitchen but the results are visually stunning and well worth the extra effort. This would be a lovely dessert to make for Mother’s Day this coming weekend.
The tart consists of a bottom layer of strawberry-rhubarb gelée (a fancy french word for gel, which does not sound the least bit appetizing imho, so thanks French language for making gel sound sexy!), followed by a layer of lime cashew cream and then topped with the rhubarb lattice. I used the Blendtec Twister Jar throughout the recipe for the crust, the gelée and the cashew cream. Blendtec’s patented twister lid made it easy to scrape the sides of the jar while it was blending, eliminating the need to stop the blender to scrape the sides. Genius! Just FYI Blendtec is running VIP Sale now through 6/18/17 where you can save up to $180 OFF select NEW Blendtec models+ FREE shipping! (affliate link — see note at end of post). (affliate link* – see note at end of post)
This tart is not only vegan and gluten-free but also paleo-friendly with a coconut flour shortbread crust. I’m actually on the fence about the coconut flour texture, which was very sandy to me, but my husband really loved the crust so it seems to be a matter of personal taste. I think in the future I would add some almond meal to balance it out. You be the judge.
The flavor combo hits all the right notes for me: sweet, tart, rich and creamy, brightened up with a hint of lime. I love it. And even more so, I love that it lives in my freezer now and I can just cut a silver off here and there throughout the day as I see fit. So basically I’ve been having it for breakfast, lunch and dinner. Don’t judge. Just make it and you will see what I mean.
Happy Mother’s Day to all of the mamas and mama figures out there! (And start hinting to your loved ones that you want this tart on Sunday.)
recipe after the jump…
More Delicious and Stunning Vegan Desserts
- Vegan Chocolate Cake with Whipped Coconut Ganache Frosting
- Vegan Spring Carrot Cake
- Olive Oil Honey Cake – Vegan Friendly
- Vegan Strawberry Rhubarb Frangipane Galettes
- Vegan Mississippi Mud Pie
- Vegan Lilac Strawberry Shortcake
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Rhubarb Lattice and Gelée
Rhubarb Lattice and Gelée
- Wash and trim ends of rhubarb.
- Create rhubarb ribbons using a vegetable peeler or mandolin slicer to thinly slice rhubarb stalks lengthwise. You will need about 24 rhubarb ribbons for the lattice top. Save the remaining rhubarb for the gelée.
- Bring water and maple syrup to a rolling simmer in a saucepan. Roll rhubarb ribbons up and working in batches, blanch them in the maple syrup-water reduction for about 30 seconds to 1 minute. Transfer rhubarb ribbons to a towel lined baking sheet using kitchen thongs and allow them to drain while you blanch the next batch.
- Carefully unroll the ribbons. Create a lattice or basket-weave pattern by weaving the rhubarb ribbons over and under each other on top of a sheet of wax paper. Use the tart pan as template to cut away the edges of the lattice with a sharp knife, creating a 9″ round circle which will lay on top of the finished tart. Save the rhubarb trimmings for the gelée.
- Chop the uncooked rhubarb pieces. Reduce the rhubarb cooking liquid at a low boil and add the raw rhubarb and lattice trimmings to the liquid, simmering until tender, about 1 minute.
- Pour gelée into cooled tart crust and spread into a even layer with an offset spatula.
- Transfer the tart to the freezer to allow the gelée layer set up while cashew cream custard is prepared.
- Drain and rinse cashews. Add all ingredients to a blender and purée until silky smooth.
- Spread cashew cream over set rhubarb gelée layer.
- Transfer rhubarb lattice to top of tart by inverting it using the wax paper and then peeling away the wax paper.
- Brush the top of the rhubarb lattice with a bit of maple syrup and lime juice mixed together for a glossy sheen.
- Freeze tart until solid to set the cashew cream layer.
- When ready to serve, remove tart from freezer and allow it to sit at room temperature for 10 minutes before cutting. Use a sharp knife with a quick stroke to cut through the lattice layer with ease. Enjoy!
- Keep leftover tart in freezer, wrapped to keep fresh. The tart will keep frozen for several months.
- When measuring the coconut flour for the crust, spoon the flour into the measuring cup and level it with a straight edge to avoid packing the flour, which would add too much flour to the recipe, causing the crust to become overly dry.
- You can use either raw virgin or refined coconut oil for the crust. Raw virgin oil will give a distinct coconut flavor while refined oil will have a mild taste.
- Use the most colorful rhubarb ribbons for the lattice top.