Rhubarb Lemon Tofu Pie

[Guest guest]

Rhubarb Lemon Tofu " Pie "

 

5 stalks rhubarb, washed

1 granny smith apple, peeled, cored and cubed

1 dozen large strawberries

6 ounces firm tofu

1/2 lemon, juice of

1/4 cup + 2 tbsps. sugar

2 tablespoons whole wheat flour

2 teaspoons sugar + 2 tsps.

whole wheat flour or optional pie crust and crust crumbles for top

 

In a rice cooker, (or pot) add a little water and the rhubarb stalks,

chopped. Cook covered for several minutes (be more observant if doing

rangetop cooking, as heat source may be hotter, and add water as

needed). When rhubarb is pretty well done, carefully remove the cover

(have an oven mitt on) and add the cubed apple, strawberries, and 1/4 c

sugar. Cover and continue cooking a few more minutes.

Meanwhile, puree the tofu in a food processor or chopper, until very

smooth. Add lemon juice, 2 tbsps sugar, 2 tbsps whole wheat flour, and

process until well blended. Line an 8 " pie tin with oil, (here you can

add a pie shell if you prefer, instead of...) and sprinkle to coat with

a sugar and whole wheat flour mixture, about 2 tsps. each. Spread the

tofu mixture into the pie tin (or onto the crust). Bake at 400 F for a

few minutes, (until crust is done, if using a crust). Remove and cool.

Check rhubarb mixture for sweetness (I use a minimum of sugar), and

adjust to your preference. Pour into a fine (or cheesecloth lined)

sieve, and drain off juices, do not squeeze dry. Save juices for some

other use (perhaps for a jelly). Pour remaining rhubarb mixture over

the baked lemon tofu. Refrigerate (or top with crust crumble and bake

again until done). The texture of the fruit mixture does not jell, or

thicken, when the smaller amount of sugar is used, but I like it the way

it is. The lemon tofu is in sweet contrast to the more tart but still

sweet rhubarb and fruit filling.

 

 

A mother of 7, I need to lay down.

 

--

http://www.fastmail.fm - The professional email service

[Guest guest]

This is something I'll definitely try. Got a lovely rhubarb patch I'll

be harvesting soon. Thanks!

Cyndy