Creamy Vegan Strawberry Rhubarb Tarts (DELISH!)
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These delicious, Creamy Vegan Strawberry Rhubarb Tarts will awaken your taste buds! They are an exquisite treat that can be enjoyed for breakfast, a snack, or dessert and once you try them, you’ll want more!
More Fruity Desserts? Check out these Vegan Rhubarb Cookies with Lemon Burst, these 35 Sweet & Delicious Vegan Strawberry Desserts, this Vegan Banana Bread with Strawberries and this Easy Vegan Strawberry Buttermilk Cake!
Why We This Fantastic Combo of Strawberries & Rhubarb Together
When strawberries and rhubarb join forces a wondrous thing happens. The tartness of rhubarb and sweetness of strawberries together tastes amazing. It’s a magical combination that we absolutely crave.
The indulgent sweetness of strawberries paired with the tangy tartness of rhubarb with a buttery, graham cracker crust. might seem too good to be true because this recipe is vegan, but here we are!
You’ll love this guilt-free treat! It’s so satisfying using easy ingredients and it’s easy to make. You’ll want to use a blender or food processor when it comes to making the rhubarb and strawberry filling!
About Rhubarb
The star of this recipe, rhubarb, is a very nutritious vegetable (did you know it’s actually a veggie?!).
It has properties that can actually help prevent Alzheimer’s disease, improve bone health, fight cancer, improve blood circulation, improve vision, improve skin, and help treat menopausal symptoms.
If you’re a gardener, you can grow rhubarb (as well as strawberries). But if you don’t garden, you can purchase it when it’s in season or buy it frozen if you can’t find it.
Check out all of the rhubarb benefits in detail here.
Ingredients
- frozen strawberries, can also use fresh
- frozen rhubarb stalks, if using fresh, don’t eat the leaves, they’re poisonous!
- pitted dates
- avocado
- coconut oil, melted into liquid
- sugar or you can use agave or maple syrup
- cornstarch
- graham crackers (keebler brand is easy to find)
- ground cinnamon
- vegan butter
- optional: whipped cream on top
How to Make Creamy Vegan Strawberry Rhubarb Tarts (DELISH!)
Cinnamon Graham Cracker Crust
- In a food processor combine 10 graham crackers, 1/2 tsp. cinnamon and 1/4 cup vegan butter. Process for about 2 minutes, until it starts clumping together. Then empty graham cracker crumble into a bowl, and set aside.
Strawberry Rhubarb Filling
- In a food processor combine 5 frozen strawberries, 9 oz. frozen rhubarb, 10 pitted dates,1 avocado, and 1 tbsp sugar. Process at low speed for 2 minutes, then scrape sides down, and process at high speed for 2 more minutes until smooth and creamy. Be sure to have a good grip on your food processor. You can stop here if you want a delicious vegan ice cream!
- Add 1/4 cup coconut oil (liquid) and 1 tbsp corn starch to food processor and process for another minute on high speed.
Making the Tarts
- Preheat oven to 350 degrees.
- Place muffin liners into muffin pan.
- Scoop heaping tablespoons of graham cracker crumble into each muffin liner. Press them down with a spoon. You should have some left over to crumble on tops of tarts.
- Scoop heaping tablespoons of tart filling mixture into muffin liners and smooth the top with a spoon.
- Use a spoon to drop remaining graham cracker crumble onto tops of tarts. Smooth them out with a spoon.
- Bake at 350 degrees for 20 minutes.
- Remove from heat and let cool for at least 15 minutes. You can eat them warm if you like (with a spoon), but they are better if you let them sit in the refrigerator for a couple hours so that the filling sets and firms up.
In conclusion, these creamy vegan strawberry rhubarb tarts are the perfect springtime or summertime desserts! From the tangy rhubarb to the sweet strawberries in the creamy filling, these tarts are a symphony of flavors that will leave your taste buds dancing. And not only are they delicious, but they are also vegan!
So go ahead and give these tarts a try or come up with your own twist on this recipe. The possibilities are endless. Happy cooking! Check the strawberry rhubarb ice cream recipe below too!
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Creamy Vegan Strawberry Rhubarb Tarts
Equipment
- Muffin Pan
- Muffin Paper Liners
- food processor
Ingredients
- 5 frozen strawberries
- 9 oz frozen rhubarb stalks don't eat the leaves, they're poisonous!
- 10 dates pitted
- 1 avocado
- 1/4 cup coconut oil melted into liquid
- 1 tbsp sugar or you can use agave or maple syrup
- 1 tbsp corn starch
- 10 vegan graham crackers (keebler brand is easy to find)
- 1/2 tsp ground cinnamon
- 1/4 cup vegan butter
Instructions
Cinnamon Graham Cracker Crust
- In a food processor combine 10 graham crackers, 1/2 tsp. cinnamon and 1/4 cup vegan butter. Process for about 2 minutes, until it starts clumping together. Then empty graham cracker crumble into a bowl, and set aside.
Strawberry Rhubarb Filling
- In a food processor combine 5 frozen strawberries, 9 oz. frozen rhubarb, 10 pitted dates,1 avocado, and 1 tbsp sugar. Process at low speed for 2 minutes, then scrape sides down, and process at high speed for 2 more minutes until smooth and creamy. Be sure to have a good grip on your food processor. You can stop here if you want a delicious vegan ice cream!
- Add 1/4 cup coconut oil (liquid) and 1 tbsp corn starch to food processor and process for another minute on high speed.
Making the Tarts
- Preheat oven to 350 degrees.
- Place muffin liners into muffin pan.
- Scoop heaping tablespoons of graham cracker crumble into each muffin liner. Press them down with a spoon. You should have some left over to crumble on tops of tarts.
- Scoop heaping tablespoons of tart filling mixture into muffin liners and smooth the top with a spoon.
- Use a spoon to drop remaining graham cracker crumble onto tops of tarts. Smooth them out with a spoon.
- Bake at 350 degrees for 20 minutes.
- Remove from heat and let cool for at least 15 minutes. You can eat them warm if you like (with a spoon), but they are better if you let them sit in the refrigerator for a couple hours so that the filling sets and firms up.
Notes
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Alternative Recipe
Vegan Strawberry Rhubarb Ice Cream!
Part of this recipe can also be used to make an AMAZING vegan ice cream! If you just use the food processor to process the frozen strawberries, frozen rhubarb, dates, avocado, and sugar you end up with a simple, quick, sweet, and fruity ice cream!
More Delish!
- Mini Vegan Raspberry Cheesecakes
- 35 Sweet & Delicious Vegan Strawberry Desserts
- 20 Dreamy Vegan Cheesecakes That We Just Can’t Resist
- 25 Vegan Luscious Lemon Desserts
Vegan Strawberry Rhubarb Ice Cream
Equipment
- food processor
Ingredients
- 5 strawberries frozen
- 9 oz rhubarb stalks (no leaves) frozen
- 10 dates pitted
- 1 avocado
- 1 tbsp sugar or a liquid sweetener like agave or maple syrup
Instructions
- Put all ingredients into a food processor. Hold on to the processor with 2 hands, start at the lowest speed and process for 2 minutes. Scrape sides down, and then process at high speed for 2 more minutes, or until creamy!
Notes
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Thank you, Kim! 🙂