I love all things strawberry rhubarb. Pie, scones, smoothies...you name it, I'll eat it! I've always loved the sweet + tart combo, and every spring I go into a baking frenzy, eating as much of the stuff as I can get my hands on. Last year we experimented with Strawberry Rhubarb Crumble Bars and the year before that it was Strawberry Rhubarb Pie with a teff flour crust. This year, its a rustic galette filled with flavor and topped with sweet coconut whipped cream. The rosemary compliments the sweet strawberries and the sharp, fruity flavor of the rhubarb so well. It's my new favorite flavor combo! It's the perfect fancy dessert for sharing at gatherings, but is easy and yummy enough that you'll want to save it all for yourself. There's very little added sugar in this recipe, and it would be super easy all of it if you're looking for a sugar-free option. Grab your favorite cast iron pan and let's get bak(ed)ing!

INGREDIENTS
2 1/4 cup all-purpose flour (you could try subbing AP GF flour here too-but I haven't tried it.)
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold vegan butter
1/3-1/2 cup ice cold water

2 cups fresh strawberries, halved 
2 cups rhubarb stalks, thinly sliced (remove ALL leaves- they are poisonous)
2 tablespoons lemon juice
2 tablespoons maple syrup
1 teaspoon ground chia (OR 2 tablespoons corn starch)

3-4 sprigs of fresh rosemary
vegan butter or coconut oil, for brushing

1 can full fat coconut milk, refrigerated overnight
2-4 tablespoons maple syrup (or sweetener of choice)
1-2 teaspoons vanilla 

DIRECTIONS
In a large mixing bowl, whisk together flour, sugar, and salt. Take cold butter straight from the fridge, cut it into 1 inch cubes, them promptly add it to the flour mixture. Using a fork or dough blender with blades, cut the butter into the flour until mixture is crumbly and sticks together when you squeeze it. Pour in 1/3 cup ice cold water (a little more, if you need it), then use your hands to knead the mixture together until a sticky dough forms. It's okay if there are still some crumbs- it'll make for a nice, flaky crust. Place dough onto a large piece of plastic wrap or parchment paper and stick in the fridge while you prep the berries + cream. 

In a large mixing bowl, mix together strawberries, rhubarb, lemon juice, maple syrup and ground chia seeds or corn starch. Set aside.

On a large, lightly floured surface, roll out your chilled dough to about 1/4 inch thickness, making sure it's large and round enough to generously fit over your pan. (We used a 9-inch cast-iron skillet. You could also use a glass or tin pie pan, or do it on a baking sheet- though cooking times will vary.) Place dough over pan, lightly pressing dough into the base of the pan and letting the edges of the dough hang over the sides. Use a fork to poke hols around the base of the crust to prevent bubbling. Fill with the fruit mixture, spreading evenly. Bring the excess dough toward the center of the galette, folding over itself where it overlaps. Extra dough should cover about 1-3 inches or so of the fruit. It certainly doesn't need to look perfect, it's actually a little prettier when its rustic and hand-made looking! Top galette with 3-4 sprigs of fresh rosemary, then brush top of galette lightly with melted butter or oil. Bake at 325 degrees for about 45 minutes, until crust is golden brown and fruit is beginning to bubble.

While the galette cooks, gently open the can of refrigerated coconut milk and use a spoon to remove the thick white layer of coconut from the top half of the can, leaving the clearish liquid left at the bottom. Put the thick white cream into a mixing bowl with the maple syrup and vanilla. Mix with hand beaters until mixture is smooth, creamy, and whipped up. Refrigerate until the galette is finished. (Leftovers can be refrigerated for several days, re-fluffing with beaters as necessary.)

When the galette is finished, remove from the oven and let cool completely, then top with a garnish of coconut whipped cream and sprig of fresh rosemary. Leftovers can be refrigerated up to a week. Enjoy! 

Until a few years ago, I had never tried a persimmon. I grew up in Maine, where anything but local produce can be hard to find, and in the winter time, it can be hard to find any produce at all. Needless to say, I had long since moved to California when I got my first taste of these little beauties. Native to China, they were introduced in California sometime in the middle of the 19th Century, and Americans have been hooked ever since. They have a delicate flavor, sweet with a little tang, and are great in baked goods or sliced with a sprinkle of cinnamon and sugar. I've seen loads of persimmon based muffins, cookies, crumbles, and cakes lately, so I decided to make my own version: a buttery, flaky gluten-free crust (yes it CAN be done!) under a rich, gingery cheesecake middle, topped with sugared persimmon slices and finished with a sweet smattering of coconut whip. This dessert is low sugar, so pretty guilt-free, and a crowd-pleaser- we shared with our friends and it was gone in one night! It would make a great Thanksgiving dessert and takes about an hour to throw together. We hope the friends at your table love it as much as ours! Let's eat.

INGREDIENTS:
Buttery Crust:
2 cups gluten-free flour blend (we used Bob's Red Mill 1:1 GF Baking flour)
1/4 teaspoon xantham gum (only if your flour blend doesn't include any, and even then- optional)
1/8 teaspoon salt
2/3 cup vegan butter
9-12 tablespoons ice cold water

Ginger Cashew Cream:
2 cups cashews, soaked for at least 30 minutes in warm water
3/4 cup water
1/3 cup maple syrup
1 tablespoon fresh ginger, or about a 1-inch chunk
1 1/2 teaspoons vanilla
1/4 teaspoon nutmeg

Persimmon Topping:
4 persimmons, thinly sliced
2 tablespoons sugar
1/4 teaspoon ground ginger

Coconut Whip:
1 can full fat coconut milk
3-6 tablespoons powdered sugar
1-2 teaspoons vanilla 


INSTRUCTIONS:
Buttery Crust:
1. To prepare the buttery crust, mix flour, xantham if using, and salt in a large bowl, then cut in butter using a fork or pastry butter until crumbs form. Drizzle tablespoons of ice cold water one at a time over the mixture, using a wooden spoon to stir and work the liquid in until a dough begins to form. Add water until dough is moist enough to form a ball but not too sticky to knead. Add more flour, a little at a time, if needed. Once dough is prepared, roll out to about 1/4 thickness and press into your 11-inch tart pan, being sure to line the edges as evenly as possible. I use the back of a wooden spoon to press the dough evenly into the tart pan. Once finished, place in fridge to chill while you prepare the rest of the ingredients. 

Ginger Cashew Cream:
2.  In a high-speed blender or food processor, combine soaked and drained cashews, water, maple syrup, ginger, vanilla and nutmeg and blend on high for about 1 minute, until mixture is completely creamy and smooth. Pour the mixture into your prepared crust and set aside.

Persimmon Topping:
3. Wash and thinly slice the persimmons, discarding the ends. Toss persimmons in sugar and ground ginger mixture, then arrange them around the tart, starting on the outside and working your way in, overlapping the persimmon slices slightly. Bake the tart, uncovered, at 375 degrees for 30-35 minutes. Remove, let cool, and serve with coconut whip.

Coconut Whip:
4. Refrigerate coconut milk overnight, being careful not to shake or jostle cans. Once you're ready to make the whip, gently open the can and use a spoon to remove the thick white layer of coconut from the top half of the can, leaving the clearish liquid left at the bottom. Put the thick white cream into a mixing bowl with the sugar and vanilla. 
Mix with hand beaters until mixture is smooth, creamy, and whipped up. Serve a dollop with each slice of tart!
Leftovers can be refrigerated for several days, re-fluffing with beaters as necessary.

5. To serve, slice tart into pie-slices, then top with coconut whip and a sprinkle of nutmeg. Save leftovers, covered in the fridge, for up to a week. Enjoy!