Rhubarb Tarts with Beetroot Powder – Vegan and Vegetarian Options

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

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I have a new fixation: beet-root powder. It’s what’s behind the rosy red shortbread crust in this rhubarb tarts, and there’s also a pinch in the rhubarb filling to bring out the red. These rhubarb tarts are not too sweet, and flavoured with subtle hints of orange and ginger.

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Rhubarb Tarts - Easily made either vegan or vegetarian

Rhubarb Tarts

Eating Together Made Easy

You can make these rhubarb tarts vegan or vegetarian. If you’re serving them to a mixed group of eaters, you can make the vegan version and then pair them with a variety of sweet and creamy toppings. From vegan to omnivore, here are some topping suggestions:

  • whipped coconut cream
  • vegan coffee cream replacement
  • plain soy yogurt
  • nice cream
  • whipped cream
  • full fat, plain Greek yogurt
  • vanilla ice cream

These rhubarb tarts can be made 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!

Rhubarb Tarts, made with beetroot powder. Easily made vegan or vegetarian.

Rhubarb Tarts

Let’s Make Rhubarb Tarts!

This will make six 4 inch tarts. I used 4 inch springform pans to make mine.

Rhubarb Tarts
Prep Time
30 mins
Cook Time
15 mins
Chill Time
30 mins
Total Time
45 mins
 

Rhubarb Tarts subtly flavoured with orange and ginger, and optionally sweetened and coloured with beetroot powder. Easily made either vegan or vegetarian, delicious with your choice of sweet and creamy toppings. Perfect plant-based picnic food or easy make-ahead dessert. 

Course: Dessert
Cuisine: American
Keyword: fruit pie, fruit tart, makeahead dessert, picnic dessert, picnic food, rhubarb pie, rhubarb tarts
Diet: flexitarian, reducetarian, vegan, vegetarian
Servings: 6 4 inch tarts
Calories: 532 kcal
Author: Sylvia Eastman
Ingredients
Crust
  • 2 cups whole wheat flour
  • 1 cup butter or vegan substitute
  • 1/4 cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons beetroot powder, optional {See Recipe Notes}
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon orange rind, grated
Rhubarb Filling
  • 4 cups rhubarb, chopped
  • 2 tablespoons orange juice
  • 1/2 cup white sugar
  • 1/2 teaspoon ginger powder
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons beetroot powder, optional {See Recipe Notes}
Instructions
  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. Preheat the oven to 350F. 

  3. Make the filling:

    Combine all 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.

  4. Once the dough is chilled:

    Lightly flour a surface for rolling, then roll out the dough to fit your pans. {I used 4 inch springform pans to make mine. 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, using a small cookie cutter to cut out a vent hole. 

  5. Bake at 350 for about 15 minutes until the crust is firm.

  6. 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

Recipe Notes

Nutrition Information

Nutrition information is for one 4 inch tart. 

About Beetroot Powder 

  • Beetroot powder is just dehyrated, ground-up beets. It's got a sweet earthy flavour and provides a lovely vibrant hue to the food. 
  • Make sure you 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. 

Storage

You can make this ahead and store it in the fridge safely for 2 or 3 days. I like to warm mine up in the oven at about 250F for about 10 minutes or so before serving.

 

Nutrition Facts
Rhubarb Tarts
Amount Per Serving
Calories 532 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 81mg 27%
Sodium 274mg 11%
Potassium 411mg 12%
Total Carbohydrates 60g 20%
Dietary Fiber 5g 20%
Sugars 26g
Protein 6g 12%
Vitamin A 21%
Vitamin C 14.8%
Calcium 9.3%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Rhubarb Tarts. Made with beetroot powder. Easily made vegan or vegetarian.

Rhubarb Tarts

Make it a Meal

This recipe is part of my Make it a Meal series, where I make plant-based menus with vegetarian and omni-friendly options. It’s from Menu 4, called Peas & Love. Other recipes in the meal include Mushroom Pate and Sweet & Spicy Caramelized Onions, and the main Lemony Pasta with Peas & Arugula.

Sylvia

PS – Keep up-to-date by following not not on any or all of your favourite social media sites: FacebookInsta, or Pinterest

 

2 thoughts on “Rhubarb Tarts with Beetroot Powder – Vegan and Vegetarian Options”

  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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