Raspberry Rhubarb Tartlets

Anyone grow up eating rhubarb? It grows in abundance here in New Hampshire in the summer! My husband grew up eating rhubarb and during the summer he asks me regularly to make him rhubarb pie. His version of pie contains a lot of sugar… so when I had a lot of extra rhubarb this go around, I began digging for something to make that I would be okay ingesting. I went back and forth between a bunch of recipes and finally decided to try out this one from PaleOMG​ (which was a good choice). These are the right amount of sweet, with a delicious nutty flavored crust! I made 6 tartlets, but these would easily make 12 muffins (or even a crumble in a 9X9 pan if you’d like!)

Makes 6 tartlets or 12 muffins


For the filling:

  • 2 cups of rhubarb, washed & sliced
  • 1 cup of raspberries, washed
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white

For the crust: 

  • 1 cup walnuts
  • 2/3 cup unsweetened, shredded coconut
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1/4 teaspoon salt


1. Preheat the oven to 375 degrees

2. Place rhubarb and raspberries in a oven safe dish, mix with honey, coconut oil & honey. Set in the oven for 25 minutes.

3. While the rhubarb & raspberries are in the oven, pulse walnuts in the food processor or blender under the walnuts are crumbles.

4. Add in the rest of the crust ingredients until the mixture forms a ball of dough.

5. Coat bottom of tartlet or muffin forms with coconut oil if desired (it would help them pop out easier after cooking). Press 1-2 tablespoon of dough mixture into tartlet forms or muffin tin/liner until it covers the bottom.

6. Take rhubarb/raspberry mixture out of the oven and use a fork or potato masher to break up the mixture until it looks like jam.

7. Mix egg white into rhubarb/raspberry mixture.

8. Distribute mixture evenly in tartlet or muffin tins. Top with unsweetened, shredded coconut (optional).

9. Bake for 25 minutes.

Nutritional Information:

Calories: 265 (113 if you make muffins)  Fiber: 5g Sugar 8g

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