This spring recipe is easy to prepare and surprises with the interesting combination of strawberry and rhubarb in a savory dish. Actually, not too surprising, since rhubarb is biologically a vegetable. Since the stalk vegetable has a very sour taste, it is usually prepared with a lot of sugar as a sweet dish. 

Rhubarb, scientifically also called Rheum rhabarbarum, originates from the Himalayan region and belongs to the knotweed family. The plant has been cultivated in Europe since the middle of the 18th century and before that was mainly important in Arabic medicine.That rhubarb is healthy is mainly due to its low calorie content of only 20 kilocalories per 100 grams, which makes it a very light vegetable. In addition, there is a high potassium content, as well as calcium, phosphorus and vitamin C. Especially the high content of potassium (287 milligrams per 100 grams) contributes to the maintenance of normal blood pressure, regulation of acid-base balance and helps in carbohydrate utilization and protein synthesis. Fresh rhubarb also contains many antioxidants. These can help protect the body’s cells from free radicals (reactive oxygen compounds in the body) and are said to have a positive effect on the immune system.

We prepared our tart with flowers of the Swiss CBD variety “Erdbeerli”, which has a very low THC content and an average CBD(A) value of 4-6%. With its intense strawberry aroma, this variety fits perfectly into the spring dish. 

Ingredients (for 1 tart)

• 300 g rhubarb
• 250 g strawberries
• 1g Erdbeerli cannabis flowers -decarboxylated
• 200 ml pear juice
• 2 stalks of spring leek
• 1 package spelt puff pastry
• 100 g fresh goat cheese
• 1 egg yolk
• 0.5 bunch of thyme
• 50 g green olives
• Olive oil
• salt
• pepper

To prepare the rhubarb, wash and clean it thoroughly. To do this, cut off the ends and the base of the leaves and, if necessary, pull the threads on the stalks. The rhubarb stalks are now cut into thin slices, cooked in boiling water for about 1-2 minutes, drained and set aside. 

The strawberries are washed, cleaned and roughly cut into small pieces. Bring the pear juice to a boil in a saucepan, add the strawberries and simmer until a good half of the liquid has boiled away. Now puree the whole thing, add the rhubarb pieces, boil briefly and set aside.

Half of the fresh goat cheese is seasoned with salt, pepper and olive oil and then the egg yolk is folded in. The olives are cut into small cubes and mixed together with the fine thyme leaves, the crushed cannabis flowers and the cream cheese mixture.

Now line a baking dish with baking paper, spread the puff pastry on it and prick it roughly with a fork.Now pour the cream cheese mixture on the puff pastry and top everything with the rhubarb-strawberry puree. Finally, spread the thinly sliced spring leeks and the remaining cheese on top and bake in the oven at 200°c (convection oven) for about 20 minutes.

The tart tastes best served directly hot.