Raw Strawberry Rhubarb Ginger Tart with Coconut Whipped Cream
A new take on an old favorite. Preparing it raw keeps all the nutrients and flavors intact. Coconut Whipped Cream takes it to a whole new level. Try to use a coconut milk without a thickener such as guar gum and be sure to chill the coconut milk or coconut cream overnight so it will whip.
Makes approximately one 9" tart
For the crust: 1 1/2 cups raw almonds, soaked and drained 1 1/2 cups pitted dates 1 tablespoon freshly grated ginger root* (see note) 1 teaspoon dried rosemary leaves, chopped or 1 tablespoon fresh leaves, chopped
In a food processor fitted with the chopping blade, place almonds and process into a coarse meal and then add the rest of the ingredients and process until mixture begins to stick together. Line the bottom of a 9" springform pan with parchment paper. Press filling into bottom of pan and refrigerate.
For the rhubarb topping: About 1 pound rhubarb 1/2 cup pure maple syrup
Wash and slice rhubarb stalk in half lengthwise. Place in a shallow dish and cover with maple syrup. Dehydrate in a dehydrator at 115° for 6-8 hours or bake in the oven at 150° to 200° for approximately 2-3 hours until rhubarb begins to soften and shrink. The maple syrup will become a glaze. When the rhubarb is soft, remove from dehydrator or oven and chop into small chunks and place in a small bowl. Scrape glaze left in baking pan onto rhubarb chunks and stir to coat. Add grated ginger if omitted from the crust. * (see note)
For the strawberry layer: 1 quart fresh organic strawberries, washed just before using, leafy tops removed Reserve 3 or 4 whole strawberries for garnish
Slice strawberries into 1/4" slices and arrange in a circular pattern on the refrigerated crust.
To finish: Spoon rhubarb mixture over top of strawberries and crust. Garnish with Coconut Whipped Cream and whole strawberries . Serve immediately. Cover and refrigerate any leftover slices and enjoy within 4 days.
*Note: The 1 tablespoon of grated ginger may be added to the rhubarb topping after it is dehydrated or baked instead of putting it in the crust. I actually like it better this way!
Coconut Whipped Cream Makes approximately 2 1/2 cups
INGREDIENTS 1 - 14-ounce can (414 ml) coconut cream or full fat coconut milk (preferably without guar gum added) 1 tablespoon maple syrup or honey
INSTRUCTIONS Chill the coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, chill a large mixing bowl and mixing beaters 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies). Place hardened cream in your chilled mixing bowl. Beat until a whipped cream consistency is achieved. This could take several minutes depending on fat content of coconut. Add the sweetener and beat just until incorporated. Taste and adjust sweetness as needed. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Refrigerate in a tightly covered container or jar for up to 1 - 2 weeks.