To make the tartelette shells, preheat the oven to 200°C (400°F) and grease 4 tartelette pans (10 cm in diametre). Set aside.

In a bowl, combine flour, sugar, and coconut oil. Mix with your fingers until the oil is incorporated and the mixture has formed crumbs.

Press the dough into the pans.

Poke several times with a fork and bake for 15 minutes or until golden brown.

Remove from oven but don't switch the heat off.

Remove shells from the pans once they have cooled completely.

To make the rhubarb topping line a baking sheet with parchment paper.

Place the rhubarb on the sheet and sprinkle with sugar.

Bake for 15 minutes and stir from time to time.

Remove from oven and let cool.

While the rhubarb is roasting, prepare the rice.

Combine rice, coconut milk, and sugar in a small saucepan and bring to a boil.

Reduce to a simmer and stir often. Cook for 20 minutes.

Remove from heat and let rest covered for another 10-15 minutes.

Once the rice is done, divide it between the shells and top with rhubarb.

Serve immediately.