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
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.
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.