Pitta: Decreases
Kapha: Neutral
Season: Summer
This Cherry Rhubarb Tart is a great dessert for the change of season from Spring to Summer (Ritusandhi). The combination of sweet cherries and tart rhubarb is a delicious blend. Since the fruit is cooked, it will be balancing for Vata too. Rhubarb can be a cleanser for Spring, and cherries are balancing for Summer. If you need to make a dessert for a July 4th picnic, try this healthy alternative to canned cherry filling. This recipe is also gluten free with very low raw sugar. Enjoy!
Filling Ingredients:
- 1 cup chopped rhubarb
- 2 cups pitted cherries
- ½ cup sucanat
- 2 T tapioca flour
- 1 T cornstarch
- 1 t vanilla
- 1 T butter
Crust Ingredients:
- 1/2 cup rice flour
- 1/2 cup garbanzo flour
- 1 cup tapioca flour
- 2 teaspoons xanthan gum
- 3/4 t salt
- 1/2 cup cold butter
- 4 t milk (dairy or coconut)
Directions:
1. Mix crust ingredients and pat into pie plate
2. Stir together filling ingredients and put in shell
3. Bake at 350* for 45 minutes
Serves: 6-8
Preparation time: 15 minutes before baking
For Individual Doshas:
Vata: Use a brown rice flour and ground almonds in the crust
Pitta: Top with whipped cream
Kapha: Reduce sweetener to 1/4 cup