Put flour, almond meal, coconut sugar, room temperature margarine, plant-based yoghurt and water in a bowl and mix well.

Cover the dough and let it rest in the fridge for at least half an hour.

Peel rhubarb, cut it into small pieces and place in a bowl. Add coconut sugar, orange peel and beetroot juice and mix.

Put cooled dough on a baking sheet and roll it out into a circle about 30 cm in diameter.

Put the filling in the middle of the crust, a bit from the edge and fold the edges over the filling. Coat the edge with maple syrup.

Bake for 20 minutes at 180 ° C.

Once it is baked, sprinkle it with erythritol or powdered sugar if desired.