I can still remember the first time I tasted strawberry rhubarb pie. My highschool boyfriend's mother had made it on Easter and I have loved that unmistakable super-tangy combo ever since. When I first went gluten, dairy, egg, and sugar-free, I mourned pies like this. But as I've become more adept at navigating these waters, I've adapted many of my old favorite desserts and found that these cleaner versions taste so much fresher and more vibrant. I don't miss those old-pasty-clogging-inflammatory desserts at all!
When I saw rhubarb make its Spring appearance in stores, I was moved to make this delicious strawberry-rhubarb tart for my family for Easter. It was a huge hit and perhaps even my new favorite dessert. Though, the sea salt and peanut butter cups I also made last weekend are a close runner-up. (That recipe coming soon!)
This tart uses a classic raw-vegan date and nut crust, along with tasty fruits and just a touch of maple syrup. Measurements for this recipe don't need to be exact, but in the ballpark. For example, maybe you bought a 16 oz bag of frozen strawberries when the recipe calls for 20 oz. No biggie ~ use an extra banana to bulk up the filling.
Regarding the strawberries, you can certainly make this using fresh fruit, but I find that frozen strawberries to work better here because they are easy, economical, can even be more nutritious than fresh strawberries, and the freezing process brings out their natural sweetness.