One of the wonderful things about living in LA is that any day of the week you can have your pick of farmers’ markets with beautiful local produce, and this time of year is especially abundant. ‘Tis the season for rhubarb and strawberries, so we naturally had to come up with an Idyll creation with our bounty from the Santa Monica farmers’ market.

This simple tart uses an easy olive oil crust adapted from Oatmeal With a Fork’s recipe. I had some cornmeal in my pantry that I decided to use for a little extra texture - it's a great addition, but you could also just use more oat flour instead if you don't have cornmeal handy.

This tart goes down real nice with vanilla ice cream, and if you really feel like going for it you can make your own - we picked some up from our favorite local ice cream store, Kippy’s in Venice, which you can recreate using this recipe from The Chalkboard Mag.

Strawberry Rhubarb Tart with a Gluten Free Olive Oil Crust

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Ingredients:
  • 2 1/2 cups rhubarb sliced into 1/2 inch pieces
  • 2 cups quartered strawberries
  • 2 tbsp squeezed citrus (we used blood orange that we had on hand, but lemon would work too)
  • 1/2 cup Idyll fir honey
  • 4 tbsp arrowroot powder
  • 1 1/2 cups oat flour (I just grind organic oats in my Nutribullet - it takes about 3 seconds)
  • 1/2 cup cornmeal
  • 2 tbsp Idyll fir honey
  • 1/2 tsp sea salt
  • 3/8 cup (6 tbsp) Idyll olive oil
  • 3-5 tbsp cold water

Instructions:
  1. preheat oven to 375F
  2. combine sliced rhubarb and strawberries with citrus and 1/2 cup honey in large bowl
  3. stir in the arrowroot powder and let the mixture sit while you prepare the crust*
  4. mix oat flour corneal, and salt together in a large bowl
  5. mix the 2 tbsp of honey and 6 tbsp of olive oil together, then stir the mixture into the dry ingredients until the dough takes on a crumbly texture
  6. add cold water as needed until the dough is moist, adding in a little more oat flour or cornmeal if it gets sticky
  7. press the dough into an olive oil-greased 9-inch cast iron skillet and pour in the filling
  8. bake for ~1 hour 15 minutes, until the filling and crust have started to brown
  9. let cool and enjoy, preferably with vanilla ice cream!
  10. *our filling ended up being a little juicy, so we poured off some of the liquid before baking and used it as a syrup to drizzle over the finished tart and ice cream

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