Blueberry Rhubarb Ginger Crumble Tart

 
I picked some rhubarb from my Dad's garden this week and I knew I had to make something delicious with it.  I get a bit excited when I get my hands on local rhubarb, especially the stuff from his garden.  
 
I thought about making something strawberry rhubarb, but that is what I always usually make, so I decided to try blueberries instead since I have never really made that combo before.  I thought ginger would be nice with it as well, since I have been loving ginger and rhubarb together lately.  
 
 
I made a crumble tart filled with the delicious fruit, and it was the perfect use of it as far as I am concerned.  I never used to know what to do with raw rhubarb, but I have figured out how to dehydrate it until it is not crunchy, so it has the texture of "cooked".  I did not want the filling too juicy, so I added some chia seeds to soak up the extra liquids and the filling was delicious!  
 
The ginger gave it a kick, and the sweet berries along with the tart rhubarb created balance.  It was all wonderful with the coconut pecan crumble that topped it. 

 I decided to serve it with some blueberry lavender ice cream I had on hand, because I can not have a fruit pie or tart without a creamy element.  It was wonderful.  I am fully enjoying the fruits that summer has to offer!

Blueberry Rhubarb Ginger Crumble Tart
Makes one 8 inch tart

Crust:
2 cups raw pecans
2 cups finely shredded dried coconut
1 1/2 cup buckwheat groats, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Topping:
3/4 cup chopped raw pecans
1/2 cup flaked coconut

Filling:
2 cups rhubarb, cut into 1/2 inch pieces
2 Tbsp raw coconut nectar or raw agave nectar

2 cups organic blueberries
2 Tbsp. chia seeds
a pinch sea salt
1 inch piece fresh ginger
2 Tbsp raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract

Blueberry Lavender Ice Cream to serve (optional)

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Press 2/3 of the mixture into the bottom of a 8 inch removable bottom tart pan, and set aside in the fridge.  Combine the remaining crust mixture with 3/4 cup chopped pecans, 1/2 cup flaked coconut and toss well.  Set aside in the fridge (this will be the topping). 
Toss the rhubarb with 2 Tbsp raw coconut nectar and spread out on a foil lined dehydrator tray.  Tent another piece of foil over the top, and dehydrate at 115 degrees for 4-5 hours until it is tender.  Once it has "cooked" combine it with the blueberries in a bowl, and toss to combine.  Remove 2/3 cup of the mixture and place in the food processor with the chia seeds, sea salt, ginger, 2 Tbsp coconut nectar and vanilla, and process until smooth.  Dump back into the bowl with the berries and rhubarb and toss well.  Pour the mixture into the tart crust and spread to the sides then scatter the reserved topping over it. Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve! 

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

12 Comments
  1. May 27, 2013 at 19:37
    Reply

    Sounds incredible, definitely a great recipe :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • May 28, 2013 at 01:33
      Reply

      Thank you :)!

  2. May 27, 2013 at 20:01
    Reply

    Pure Delicious-looking!! I love the filling and the crumble top. Looks yummy! I always drool when I go to your blog... *sigh* lol ;)

    • May 28, 2013 at 01:33
      Reply

      Thanks so much Miliany :)! Maybe you will have to make one too ;)?

    • May 28, 2013 at 01:33
      Reply

      Thank you :)!

  3. Anonymous
    May 28, 2013 at 07:23
    Reply

    That Looks So Good

    • May 29, 2013 at 01:10
      Reply

      Thank you :)!

  4. Anonymous
    June 3, 2013 at 16:10
    Reply

    Amy what could you substitute if you don't like rhubarb? Thanks

    • June 4, 2013 at 10:59
      Reply

      You could use another berry, just do not put it in the dehydrator since they are already soft.

  5. Anonymous
    July 11, 2013 at 20:55
    Reply

    Hi Amy,<br /><br />Could you dehydrate the finished tart so you could serve it warm?<br /><br />Many thanks.

    • July 12, 2013 at 04:02
      Reply

      Yes you can!

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