Strawberry and rhubarb tart with no added refined sugar!

Strawberry and rhubarb tart without added refined sugar!


In my family, we love pies. When I was little, at dessert time, my grandmother always received us with her famous cherry pie, her sugar pie and, in season, her strawberry and rhubarb pie. Each time, everyone wanted a piece of every flavor. They were so good… 

Today, I still love pies, but I try to make them as healthy as they taste. Is it really necessary to always add refined sugar? I do not believe. Why not sweeten them differently? What if we cooked them without refined sugar, but managed to remove the acidity of the fruit with a natural sugar rich in fiber such as date puree? Do you doubt? Do you think it will taste like dates? I assure you not. The taste will be light and fine and will highlight the other fruits used. 

Lately, even though it's strawberry and rhubarb season, my boyfriend arrived home with a bag of frozen strawberries and rhubarb fruit, telling me that I was the queen of healthy desserts and that it would be really great if, by chance, I felt like concocting something for him. As I love to cook, I gave birth to this brand new summer creation. A succulent scarlet pie that is easy to make and can be cooked without a rolling pin. Can you resist the temptation to cook it?

Good treat!

(By the way, I cook it gluten-free. For a vegan option, opt for agar-agar instead of gelatin.

  • Preparation: 10 min
  • Cook: 15 min then + 30 min
  • Oven: 180°C (350°F)
  • Quantity: 1 8-inch pie 


Crust ingredients 

  • 1/2 cup (150 g) date puree (vanilla is even better) 
  • 1/4 cup (50 g) vegetable oil (canola or sunflower)
  • 1 cup (90 g) quick cooking rolled oats (without gluten)
  • 1 cup (100 g) ground almonds (almond flour) or ground sunflower seeds
  • 2 tbsp. 1 tbsp (20g) whole or ground chia seeds
  • 1/4 cup (25g) unsweetened shredded coconut

Ingredients for the filling 

  • 1/2 cup (150 g) date puree (I took the vanilla) 
  • 5 cups (500 g) frozen strawberries and rhubarb (that's what I took, a bag) 
  • 2 tbsp. tablespoons cornstarch
  • 1 packet of gelatin or agar-agar


1. Preheat the oven to 180°C (350°F).

2. In a bowl, combine all the ingredients for the crust. 

3. Coat a springform pan (or a regular pie pan, but it's less chic) ​​with a light fat… otherwise, everything will stick. 

4. Spread the mixture in the mold and compress well.

5. Put everything in the oven for 15 minutes. 

During this time…

6. In a saucepan, combine the date puree and the fruit.

7. Over medium heat, cook for about 12 minutes or until the fruit begins to break down. 

8. Remove from the heat and add the cornstarch (or directly, that's what I do) and the gelatin.

9. Mix well vigorously.

10. Remove the crust from the oven. 

11. Spoon the fruity mixture over the crust and spread evenly. 

12. Bake for 30 minutes.

13. It will feel the summer joy in your house. 

14. Leave to cool a bit and remove the “hinge”: wow! 

15. Enjoy warm or cold with or without yogurt or ice cream. 

Long live the healthy joys of summer.

▶Little trick from Madame on keep it simple! : I prepare it in a springform pan to look chic… but you can also make it in a conventional pie plate