Categories: Vegetables, Sept., Desserts 
      Yield: 1 servings 
  
      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) 
  
  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 .  rfvc Digest V94 Issue #200 
  Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com 
  using MMCONV.