Rhubarb and Pear Tart Recipe - Forks Over Knives

Ingredients

• 1 cup cornmeal
• ½ cup rolled oats
• 2 tablespoons whole almonds
• ⅛ teaspoon sea salt
• 2 tablespoons almond butter
• 5 tablespoons pure maple syrup
• ¼ cup unsweetened, unflavored plant milk
• ¼ cup orange juice
• 1 tablespoon cornstarch
• 12 oz. red rhubarb, chopped into ½-inch pieces
• 1 pear, cored and chopped into ¼-inch pieces (1½ cups)
• 2 teaspoons grated fresh ginger