Stars & Hearts Rhubarb Tarts {Recipe #4 for Menu 4: Peas & Love}

dessert, egg free, plant-based, reducetarian, vegan, vegetarian

I have a new fixation: beet-root powder. It’s what’s behind this rosy red shortbread crust, and there’s also a pinch in the rhubarb filling to bring out the red.



These tarts are tart-ish in flavour with hints of orange and ginger. I designed them to pair well with a variety of sweet and creamy toppings, whether you’re vegan or omnivore. They are fairly quick to make ahead, and you can store them in the fridge safely for a few days and then warm them up to serve. I call them plant-based and picnic-perfect! Enjoy!


Stars & Hearts Rhubarb Tarts



Makes 6 4 inch tarts. 



  • 2 cups whole wheat flour
  • 1 cup {vegan} butter
  • 1/4 cup {vegan} white sugar
  • 2 tablespoons orange juice
  • optional, 2 tablespoons beet-root powder. It’s got a sweet, earthy flavour, but the tarts will still be awesome without out.
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon orange rind, grated

Rhubarb Filling

  • 4 cups rhubarb, chopped
  • 2 tablespoons orange juice
  • 1/2 cup {vegan} white sugar
  • 1/2 teaspoon ginger powder
  • 1 tablespoon cornstarch
  • optional, for colour, 1 1/2 teaspoons beet-root powder


♥ If you are using the beet-root powder, get any lumps out of it first, before you combine it with anything else. Blend it, pound it, spice-grinder it! Whatever you need to do. ♥

  1. Make the crust:
    • In a large bowl, cream together the butter and sugar.
    • Mix in the orange juice and beet-root powder.
    • Slowly mix in the flour and then add in the ginger and orange rind.
    • As the dough starts to blend together, get in with your hands and shape it into a large ball.
    • Chill for about 1/2 hour. Make the filling while you are waiting.
  2. Make the filling:
    • combine of the ingredients in a saucepan and cook over low to medium heat.
    • Stir every few minutes and cook for about 10-15 minutes, until the rhubarb is soft but not too mushy.
  3. Once the dough is chilled:
    • Lightly flour a service for rolling, then roll out the dough to fit your pans. {I make 6 bottom crust pieces that are slightly larger than the bottom of my muffin tins and press the extra dough on the sides, to make a rim.}
    • Add about 1/4 cup of filling per tart.
    • Make top crust pieces, in hearts and stars if you have them!
  4. Bake at 350 for about 15 minutes until the crust is firm.
  5. Serve with your favourite toppings. Suggestions are from vegan to carnivore:
    • whipped coconut cream
    • vegan coffee cream replacement
    • plain soy yogurt
    • nice cream
    • whipped cream
    • full fat, plain Greek yogurt
    • vanilla ice cream

Stars & Hearts Rhubarb Tarts

Next Up?

This recipe concludes our fourth Make it a Meal menu: Peas & Love. Don’t forget to check out the appetizers: Mushroom Pate and Sweet & Spicy Caramelized Onions, and the main Lemony Pasta with Peas & Arugula. I’ve got everyone covered: vegans, vegetarians & omnivores!


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2 thoughts on “Stars & Hearts Rhubarb Tarts {Recipe #4 for Menu 4: Peas & Love}”

  1. Pingback: Drink to the Beet of a Different Latte {Beet Latte} | not not nutritious

  2. Pingback: Sweet & Spicy Caramelized Purple Pearl Onions {Recipe #2 of Menu 4: Peas & Love} | not not nutritious

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