Instructions

1. Mix sugar, cornstarch and water in a saucepan. Heat the mixture until sugar dissolves and then add rhubarb and orange zest. Cook for about 5 minutes until rhubarb softens and has consistency of a jam. Set aside and let it cool down to room temperature.
2. Preheat oven to 400°F (200°C).
3. Line a baking tray with parchment paper or silicon mat.
4. Unroll the puff pastry and, depending on a size of it, trim to a square or rectangular to fit in your baking tray. Transfer the pastry onto the parchment paper.
5. Cut the remaining pastry into strips to create elevated borders. Brush the edges of tart base with plant-based milk and place the strips over. Don’t overlap the pastry and trim any excess pieces. Those you can use as a decoration later. Run the knife inside the pastry frame to make a small incision, but don’t cut all the way through. Brush the frame with plant-based milk.
6. Poke tart base all over with a fork and then evenly spread the rhubarb jam on top.
7. Slice the strawberries and place them close to each other over the rhubarb.
8. Bake for 15-20 minutes or until the edges are golden brown. Let the strawberry rhubarb tart cool down before serving.