Cherry Rhubarb Tart

Cherry Rhubarb Tart
Cherry Rhubarb TartVata: Neutral

Pitta: Decreases

Kapha: Neutral

Season: Summer

This Cherry Rhubarb Tart is a great dessert for the change of season from Spring to Summer (Ritusandhi). The combination of sweet cherries and tart rhubarb is a delicious blend. Since the fruit is cooked, it will be balancing for Vata too. Rhubarb can be a cleanser for Spring, and cherries are balancing for Summer. If you need to make a dessert for a July 4th picnic, try this healthy alternative to canned cherry filling. This recipe is also gluten free with very low raw sugar. Enjoy!

Filling Ingredients:

  • 1 cup chopped rhubarb
  • 2 cups pitted cherries
  • ½ cup sucanat
  • 2 T tapioca flour
  • 1 T cornstarch
  • 1 t vanilla
  • 1 T butter

Crust Ingredients:

  • 1/2 cup rice flour
  • 1/2 cup garbanzo flour
  • 1 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 3/4 t salt
  • 1/2 cup cold butter
  • 4 t milk (dairy or coconut)

Directions:

1. Mix crust ingredients and pat into pie plate

2. Stir together filling ingredients and put in shell

3. Bake at 350* for 45 minutes

Serves: 6-8

Preparation time: 15 minutes before baking

For Individual Doshas:

Vata: Use a brown rice flour and ground almonds in the crust

Pitta: Top with whipped cream

Kapha:  Reduce sweetener to 1/4 cup