Monday, May 14, 2012

Strawberry Rhubarb Bake - Repost with Text

When going dairy free I thought I would go ahead and go wheat free too. Probably a little too far. This tasted okay because it was all good ingredients. I think the topping could have used some flour and that would have helped with the sweet. I look forward to trying again. Mostly I did not use the coconut milk topper and it is not pictured here.

Strawberry Rhubarb Bake - Try 1

Preheat oven to 400

Mix and let sit
2.5 cups Rhubarb 1/2 inch slice
2.5 cups Strawberries halved
1/2 cup sucant sugar
1/4 cup white sugar
2 tbsp corn starch
Lemon zest from 1/2 lemon
Lemon juice from 1/4 lemon

In food processor mix
1/4 cup pecans
1/4 cup almonds
1/2 cup old fashion rolled oats
1/4 cup sucant sugar
2-3 tbsp cream from top of coconut milk
Chill in freezer

Assemble fruit in 10 inch pie plate. Pat out thin pieces of the topping and spread over. Bake 45 minutes at 400 degrees. Cool to just above room temperature and serve. Coconut milk poured over is optional.

Mix the remaining coconut milk from a 5.5 oz can with
3 tbsp white sugar
1/2 tsp lemon juice

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