Apple and Rhubarb Tart With A Healthy Twist

I’ve got an absolute cracker for you this week..I’m really pleased with this Apple and Rhubarb Tart.  In a nutshell it’s delicious, totally healthy, easy to make and a fabulous dessert.
Last week I went into one of our local bookshops to have a browse at the latest cookbooks and came across a book called The Green Kitchen, a cookbook featuring healthy and simple vegetarian food, a beautifully designed book.  The lady at the bookshop asked me if I’d seen the authors blog.  I hadn’t.  She wrote down the name and that’s where I’ve drawn inspiration for my Apple & Rhubarb Tart with an Oat and Date Base.  The blog is called Green Kitchen Stories and it’s written by David and Luise, a couple who are based in Sweden.  Green Kitchen Stories is about healthy and simple vegetarian food with natural ingredients, whole grains, good fats, fruit and vegetables.  David is a magazine Art Director which accounts for why the blog is so beautifully designed and photographed.  They featured a recipe for smaller tarts which have the same base.  I’m picking the book up from my local library tomorrow so I can have a decent browse at it and do a review for Thursday (promise!) One of the recipes I spied was an amazing recipe for a pizza base made out of cauliflower.  I’m excited, I promise you will not notice any difference between this tart and a tart made from flour, butter and sugar.
I wanted to give my daughter Hayley a shout out.  She has started posting healthy pics and tips on instagram under the name Green.Tea.Vibe.  @greenteavibe.  She’s very passionate about healthy eating and fitness which I think is fantastic for a nearly fifteen year old.  She’d love some support, It’d be great if you checked it out and even followed her.  I’d love to know if anyone has a go at this and what you thought.  Hugs, kisses and happiness to all!!!

Apple & Rhubarb Tart with Oat and Date Base

Tart Filling
1 bunch rhubarb, 3 apples, 1/3 cup yellow box honey or any honey you have on hand.
Plain yoghurt to serve.

Cut rhubarb into 2 inch pieces, peel and cut apple into thick slices discarding the core.  Place both into a pot with the honey and a splash of water from the tap.  Bring to the boil, place lid on and turn down to a simmer.  Cook for ten minutes.  drain off any excess liquid and place onto a plate to cool.

Tart Base
1 cup rolled oats, 1 cup sunflower seeds, 16 dates, pitted, 4 tbsp coconut oil at room temperature, pinch of salt

Preheat the oven to 200°C
Place rolled oats and seeds in a food processor and blitz on high speed for about 30 seconds or until you get a crumbly mix.
Add pitted dates, coconut oil and salt and blend for another 30 seconds until the mixture comes together to a sticky and crumbly mixture.
Line a 22cm round tart tin that has a removable bottom with baking paper and grease the sides with coconut oil.
Press the mixture into the base and sides of tin making sure it’s quite compact.

Place in the oven and bake the crust for 10 minutes.  Cool.

When cool fill the crust with the Apple and Rhubarb mix and spread evenly.

You can place a couple of good dollops of plain yoghurt in the middle and drizzled with honey or you can serve a wedge of the tart on a plate with a dollop of yoghurt.

The yoghurt cuts through the rhubarb and apple mix beautifully, I wouldn’t served this tart without it unless you are allergic to dairy.

Recipe adapted from and inspired by Green Kitchen Stories

Catherine x

15 Comments

  1. tina @ colourliving

    Right, you are on!!!I'm going to make this as my man just picked rhubarb from the allotment (apparently this year has been rubbish for produce)

    I'm afraid I'm not an experienced baker because I don't have a sweet tooth and don't really like deserts, but with the power bars and now this… you'll turn me into a baker.

    I love that you use Coconut oil,

    1. Catherine Bedson

      Hi Tina, so glad you like it! I'd say it will stay fresh about 5 days in the fridge. If you wanted to halve the ingredients you could make a smaller one. This recipe is easy just make sure you press the base into the tin so it's nice & compact & preheat your oven before you place the tart base into cook. Look forward to the photos! xx

  2. Chi @ 106

    Ooooh, yummy – I ADORE apple desserts (I sometimes have them for breakfast, believe it or not!) and I love discovering new food blogs with similar philosophies to Green Kitchen Stories. I had a brief peek at it only the other day ….. 😀

    I do lots of gluten-free baking and little guests at my daughter's birthday parties can never tell the difference. Cauliflower used as a pizza

  3. Kate

    Catherine, I recently found this blog and have been meaning to check out the cookbook. Is it worth purchasing or a bit beyond the novice cook like me? Thanks for the scrumptious inspiration. Will make this ASAP… Rhubarb is very popular in our household – Dominic loves it!
    Have a good week. Will check out greenteaavibe too. Gotta love healthy eating and fitness ( if only I could be more

  4. Catherine Bedson

    Hi Chi, I'm doing a review of the book for Thursday so will include the page with the cauliflower pizza base. Thanks for recommending those blogs, will check them out now & thanks for following @greenteavibe she'll be thrilled to have some new followers! xx

  5. noreen

    hello catherine – i've never had rhubarb, really. this looks delicious, so maybe I'll try it. I'll need to fix the 200C to F, and also I don't have a food processor. Will a blender do?

    Good for your teen! Someday I'll do instagram and check it out.

What are your thoughts?

Your email address will not be published. Required fields are marked *