INGREDIENTS

INSTRUCTIONS

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.
From: Lu Bozinovich <U33754@uicvm.uic.edu>.  rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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