{"id":159,"date":"2021-09-17T15:11:10","date_gmt":"2021-09-17T13:11:10","guid":{"rendered":"http:\/\/www.the-cooking-bee.org\/?p=159"},"modified":"2021-09-17T15:11:10","modified_gmt":"2021-09-17T13:11:10","slug":"rhubarb-tart","status":"publish","type":"post","link":"https:\/\/www.the-cooking-bee.org\/?p=159","title":{"rendered":"Rhubarb tart"},"content":{"rendered":"\n

“The best dessert you’ve ever made!”<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Makes: 6-8<\/em> slices<\/em><\/p>\n\n\n\n

Pastry<\/td>approx. 33cm round, 300g<\/td><\/tr>
Rhubarb<\/td>4 cups \/ 500g<\/td><\/tr>
Cornflour<\/td>1\/3 cup\/ 50g<\/td><\/tr>
Almond milk<\/td>2\/3 cup \/ 160ml<\/td><\/tr>
Coconut milk<\/td>1 cup \/ 250ml<\/td><\/tr>
Sugar<\/td>1\/3 cup \/ 65g, plus a little extra<\/td><\/tr>
Coconut oil<\/td>2 Tbsp<\/td><\/tr>
Vanilla extract<\/td>1-2 tsp<\/td><\/tr>
Salt<\/td>pinch<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Steps<\/h2>\n\n\n\n

Line a quiche dish with the pastry and\nprick with a fork.<\/p>\n\n\n\n

Chop the rhubarb into small pieces and\narrange on the pastry base.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Heat the oven to 200 \u00b0<\/strong>C \/ 400 F.<\/p>\n\n\n\n

Add the cornflour and the almond milk to a\nsmall saucepan and whisk together. <\/p>\n\n\n\n

Add the sugar, coconut milk, and vanilla\nextract and mix well. <\/p>\n\n\n\n

Heat up the mixture, stirring constantly.\nThe mixture will start to thicken. <\/p>\n\n\n\n

Add a little more almond milk if it’s too\nthick. <\/p>\n\n\n\n

Taste and add more vanilla if needed.<\/p>\n\n\n\n

Add the coconut oil and stir until melted. <\/p>\n\n\n\n

Take off the heat and pour over the\nrhubarb.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Sprinkle a little sugar on top and bake for\n30 minutes or until golden brown on top. <\/p>\n\n\n\n

Leave to cool a little before serving,\notherwise it’ll be too soft!<\/p>\n\n\n\n

Store in the fridge for up to three days.<\/p>\n\n\n\n

Notes<\/h2>\n\n\n\n

Feel free to use your favourite home-made pastry recipe here (mine is coming soon) but I’ve tried this out with store-bought pastry and it works great too.<\/p>\n\n\n\n

The filling was inspired by the vegan custard recipe from the fabulous Nora Cooks. <\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

“The best dessert you’ve ever made”! <\/p>\n","protected":false},"author":1,"featured_media":143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[17,1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/posts\/159"}],"collection":[{"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=159"}],"version-history":[{"count":5,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/posts\/159\/revisions"}],"predecessor-version":[{"id":220,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/posts\/159\/revisions\/220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=\/wp\/v2\/media\/143"}],"wp:attachment":[{"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.the-cooking-bee.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}