It always starts to feel like spring with the arrival of strawberries and rhubarb! This simple tart has a crunchy crust of sprouted spelt and oats that pairs perfectly with the sweet, juicy filling. Eating only one piece is almost impossible!
Sprouted Spelt Oat Tart Crust:
1 cup One Degree Organics Sprouted Spelt Flour
1 cup One Degree Organics Quick Oats
5 Tbsp coconut oil, melted and slightly cooled
3 Tbsp maple syrup
½ tsp salt
Strawberry Rhubarb Filling:
10 oz rhubarb, thinly sliced (~2.5 cups)
8 oz fresh strawberries, hulled and sliced (~1 cup)
3/4 cup raw cane sugar
1 Tbsp organic cornstarch
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice
Center a rack in the oven and preheat to 350 degrees F.
To make the dough, pulse oats, spelt flour, coconut oil, maple syrup, and salt in a food processor until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press into the bottom and the up the sides of a greased tart pan. Freeze crust for 15 minutes while you make the filling.
To make the filling, stir together the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl being careful not to mash the fruit. Place frozen crust onto a baking sheet. Pour filling into tart shell and gently arrange fruit to fill the space.
Bake until fruit is tender and crust is nicely brown, approximately 1 hour and 10 minutes. Cool on wire rack. Serve warm or at room temperature, plain or with a dollop of whipped coconut cream.