Ingredients
- 5 stalks rhubarb, washed, leaves discarded
- 1 granny smith apple, peeled, cored and cubed
- dozen large strawberries
- 6 oz firm (reduced fat) tofu
- juice of 1/2 lemon
- 1/4 c + 2 T sugar
- 2 T whole wheat flour
- 2 t sugar + 2 t whole wheat flour
- (or optional pie crust and crust crumble)
Procedure
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 T sugar, 2 T 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 t 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) seive, and drain off juices, do not squeese 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.