The first official day of Fall is this Saturday, September
22nd. It is the Autumnal Equinox.
Fun words to say: Indubitably, Zing, Sukino Bhavantu,
Autumnal…. Seriously, try them out.
Tangent Confession: when I hear the word “equinox,” I think
of the song “Meet Me on the Equinox” by Death Cab For Cutie which was a song in
Twilight: New Moon, which of course makes me think of Rob and Kristen (first
name basis, obviously)and how I’m a 27 year old pining for the restoration of
their failed relationship! My brain is a sick and twisted place…. Watch this
video. Do it.
Sorry, let’s get back on track. Picture this:
Right now my windows are open; there is a light, cool
breeze, and I’m sipping my oolong jasmine tea.
It’s technically Summer…. But it feels like Fall…
Enter, Dessert. Rustic like Fall, Tastes like Summer.
I’m not sure where you live, but strawberries are in bulk
and on sale here. Take advantage of them and make this delicious tart… the most
perfect transition into the Autumnal Equinox.
Adapted from Clean Food by Terry Walters
For the Crust:
¾ cups almonds
¾ cups cashews
1 cup walnuts
¾ cup brown rice flour
Scant ½ cup maple syrup
Scant ½ cup canola oil
Pinch of sea salt
For the Filling:
¾ cup pomegranate juice
2 tablespoons maple syrup
4 stalks rhubarb, cut into 1-inch pieces
3 cups strawberries, de-stemmed and quartered
3 tablespoons arrowroot
1 teaspoon agar powder or flakes (found at an Asian market)
Preheat the oven to 350 Degrees. In the bowl of a food
processor, throw in the almonds, cashews and walnuts. Grind until the mixture resembles coarse
meal. Add the rest of the ingredients for the crust, and process until well combined.
Evenly press the mixture into a lightly oiled 10-inch tart
pan to form the crust. Bake on the
center rack of the oven for 15 minutes.
Remove from the oven and set aside to cool. Keep the oven on.
In a large pot over medium heat, whisk together the pomegranate
juice and maple syrup and bring to a boil. Reduce to a simmer. Continue
whisking while slowly adding the arrowroot and agar powder. Cook for 2 minutes or until the juice thickens.
Add the rhubarb and strawberries and cook until the rhubarb begins to fall
apart. Remove from heat and cool for a minute.
Pour the filling into the tart crust. Place in the oven and bake for 40
minutes. Remove from the oven and set
aside to cool. Serve at room