Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
Saturday, May 5, 2018
SPICY LOW-SUGAR RHUBARB/APPLE CHUTNEY
My first effort was a success! I used only 1/2 cup of syrup (agave nectar or maple syrup) in a recipe that made about 2 qts.of chutney. It was quick to make, nthickener was necessary, and it is delicious! It could be water-bath canned, but I froze mine.
Printable Recipe
BRYANNA'S SPICY LOW-SUGAR RHUBARB/APPLE CHUTNEY
Makes about 2 qts. or 64/ 2 T. servings
8 cups diced rhubarb
3 cups diced apple (with the skin)
2 cups raisins (You could also use dried cranberries, which would make the chutney more red.)
1 cup finely chopped red onion
1 cup water
1/2 cup organic maple syrup or organic agave syrup
1/4 cup minced fresh ginger
2 T. + 2 tsp. balsamic vinegar (I prefer Costco's Kirkland Signature brand, which is affordable, yet aged for 3 years and contains no wine vinegar or caramel color, unlike the 60-day-aged supermarket IGP brands. See http://www.costcoconnection.ca/connectioncaeng/20180506/?pg=89#pg89)
1 tsp. EACH ground allspice, salt, red pepper flakes and mustard powder
1/2 tsp. ground coriander
Mix everything together in a large pot and bring to a boil. Turn down to a simmer and simmer (uncovered) for 15-20 minutes, stirring occasionally until it has thickened (it will thicken more when cooled). Cook for about 5 minutes more and turn off the heat. Cool and spoon into sterilized 8 oz. canning jars. Water-bath can (see directions here) or freeze.
Nutrition Facts
Nutrition (per 2 T. serving): 30 calories, less than 1 calories from fat, less than 1g total fat, 0mg cholesterol, 1.7mg sodium, 96.4mg potassium, 7.6g carbohydrates, less than 1g fiber, 5.3g sugar, less than 1g protein, 0.9 points.
Enjoy!
Saturday, August 24, 2013
CREAMY VEGAN LEMON CURD ICE CREAM WITH RHUBARB/GINGER JAM SWIRL
My friend Fireweed gave us a large bundle of her home-grown rhubarb the other day, and I was trying to think of something out of the ordinary to do with some of it.
 |
| Fireweed's beautiful bundle of home-grown rhubarb and garlic (photo by Roxanne Cave) |
At the same time, I was inspired to make a creamy lemon curd ice cream. My friend and fellow vegan cookbook author Betsy DiJulio (The Blooming Platter Cookbook) had developed a delicious recipe for a blueberry ice cream containing my own Quick Vegetable-Based Lemon Curd.
I made Betsy's recipe and it was fantastic! The lemon curd really added to the creamy texture, which was what got me thinking of a Lemon Curd ice Cream. When the rhubarb arrived and I was searching for ideas, it occurred to me that a rhubarb jam would be wonderful swirled into the lemon curd ice cream that I was dreaming up.
My lemon curd recipe is somewhat unusual, as it is not only vegan, but vegetable-based. You can read about it, and get the recipe, at this blog post. I make it in the microwave, and I did the jam in the microwave, too, so these components of the recipe are easy and quick to make in small quantities. the lemon curd is luscious, sweet and tangy, and Betsy has used it in another of her amazing recipes, Vegan Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling. I really have to thank her for the inspiration-- I may never have thought have using it in ice cream if it hadn't been for her!
In any case, the ice cream turned out wonderfully well. We had dinner guests last night and they (normally moderate eaters) eagerly consumed second helpings (as did DH and I). The ice cream would be very good all on its own, too, or swirled with a raspberry coulis instead of the rhubarb. I hope you'll give it a try!
Many thanks to Fireweed for the beautiful rhubarb, and to Betsy DiJulio for the culinary inspiration!
Printable Copy
BRYANNA'S VEGAN LEMON
CURD ICE CREAM WITH RHUBARB/GINGER JAM SWIRL (CAN BE SOY-FREE)
Servings: 12
Yield: 6 cups
2 cups (1 pint carton) So Delicious Coconut Milk Creamer (this is low in fat), or your favorite vegan
creamer
1 cup non-dairy milk of your choice
1/2 cup raw cashews, soaked in boiling water for 10 minutes,
rinsed in cold water, and drained
1 1/2 cups Bryanna’s Quick Vegetable-Based Lemon Curd
2/3 cup light unbleached organic granulated sugar
Optional: 2 Tbs vodka or white vermouth (helps keep the ice cream from getting rock-hard)
1 Tbs (packed) grated lemon zest (zest of 1 large organic lemon)
1 tsp pure vanilla extract
1/4 tsp salt
1/8 tsp guar gum or xanthan gum OR 2 1/4 tsp Instant Clear-Jel
For the Swirl:
1/2 cup Microwave Rhubarb/Ginger Jam (see recipe below)
1/2 cup Microwave Rhubarb/Ginger Jam (see recipe below)
Process all of the ingredients EXCEPT the jam in a
high-powered blender or Vita-Mix. Chill
until the mixture is very cold. Freeze
according to the directions for your ice cream maker. I use a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker and it took about
20 minutes freezing time.
Spread the mixture into a 2 quart rectangular glass or
ceramic baking pan or a rectangular 2 qt. freezer container. For
the swirl, drop blobs of the jam in two lines down the length of the ice
cream. Take a table knife and swirl it
into the ice cream. Cover and freeze for
several hours before serving.
Nutrition Facts
Nutrition (per 1/2
cup serving): 230.1 calories; 15% calories from fat; 4.2g total fat; 0.0mg cholesterol; 60.8mg
sodium; 193.1mg potassium; 43.7g carbohydrates; 1.6g fiber; 38.3g sugar; 42.1g
net carbs; 2.0g protein; 4.6 points.
Only the ice cream: Nutrition
(per 1/2 cup serving): 194.8 calories; 18% calories from fat; 4.2g total fat; 0.0mg cholesterol; 60.3mg
sodium; 154.8mg potassium; 34.7g carbohydrates; 1.4g fiber; 29.8g sugar; 33.3g
net carbs; 1.8g protein; 4.0 points.
BRYANNA'S MICROWAVE
RHUBARB/GINGER JAM
Makes 2 cups jam
This jam is also delicious on toast or scones.
1 lb rhubarb, cut into 1/4"-thick slices
1 Tbs lemon juice
2 Tbs grated peeled fresh ginger
1 1/2 cups light organic unbleached granulated sugar
Optional for color: juice from half a medium peeled beet,
grated and squeezed through a piece of cheesecloth or cotton cloth (you will
have to discard the cloth)
Optional if you are using in ice cream: 1 tablespoon vodka or
white vermouth to keep it from icing up
In a 2 qt. microwave-safe batter bowl (glass or ceramic), mix the sliced rhubarb,
lemon juice, grated ginger and sugar.
Cook, uncovered, at 100% power for 8 minutes. Stir well and cook on 100% power 5 more minutes. Stir well and cook at 50% power for 7
minutes.
If your rhubarb looks quite green, stir in the beet optional
juice.
If you will be using this in an ice cream, stir in the
optional vodka or white vermouth.
Scoop the jam into a scalded 1 pint canning jar, seal and
cool thoroughly on the counter.
Refrigerate.
Nutrition Facts: Nutrition (per tablespoon): 52.9 calories; 0% calories from fat; 0.0g
total fat; 0.0mg cholesterol; 0.8mg sodium; 57.5mg potassium; 13.5g
carbohydrates; 0.4g fiber; 12.7g sugar; 13.1g net carbs; 0.2g protein; 1.0
points.
Enjoy!
Friday, May 3, 2013
SOY CURLS WITH LEMON-RHUBARB SAUCE
We planted two rhubarb plants last year and this year they have grown amazingly! Yesterday I picked several stalks and then had to decide what to do with it. I didn't feel like making a dessert , so I decided a savory dish with rhubarb added for some tang was just the ticket. Rhubarb (which is actually a vegetable) is used in savory dishes in Iran, Afghanistan, India (three cuisines which continue to intrigue and delight me), and also Eastern Europe, where it is often paired with potatoes (which actually makes alot of sense to me), and used in soups and even salads. Lots of inspiration here, which I may need if these plants keep producing at this rate!
Some time ago, I had seen a recipe from Bon Appetit magazine for rhubarb-stuffed chicken breasts and a lemony rhubarb sauce. The sauce sounded delightful and, since I had just received a case of Soy Curls™ (see about this versatile product, made with the whole soybean, here), I thought I could make a simpler, vegan version with them-- a little less sweet and using less fat, but keeping some of the richness to complement the tangy quality. We enjoyed the results immensely, and the leftovers were even more delicious for lunch today!
Printable Recipe
BRYANNA’S
SOY CURLS™ WITH LEMON-RHUBARB SAUCE
Serves 4
This was loosely adapted and “veganized” from a recipe in the February 2007 issue of Bon Appetit magazine.
8-ounce package Butler Soy Curls™
(If you prefer, substitute 4-5 cups strips of any chicken sub you like.)
4 cups boiling vegan “chicken-y” broth
1 tablespoon olive oil
1 small onion, minced
4 1/2 cups diced rhubarb, divided
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
2 tablespoons vegan butter (try my homemade vegan palm oil-free Buttah)
1/2 cup sliced fresh ginger (don't bother peeling)
1/2 cup agave nectar
1/2 cup dry sherry (or white vermouth)
4 cups vegan “chicken-y” broth
one whole star anise
1 bay leaf
salt
freshly-ground black pepper
Accompaniment:
Steamed rice
Garnish:|
Chopped fresh parsley
Lemon slices
Serves 4
This was loosely adapted and “veganized” from a recipe in the February 2007 issue of Bon Appetit magazine.
8-ounce package Butler Soy Curls™
(If you prefer, substitute 4-5 cups strips of any chicken sub you like.)
4 cups boiling vegan “chicken-y” broth
1 tablespoon olive oil
1 small onion, minced
4 1/2 cups diced rhubarb, divided
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
2 tablespoons vegan butter (try my homemade vegan palm oil-free Buttah)
1/2 cup sliced fresh ginger (don't bother peeling)
1/2 cup agave nectar
1/2 cup dry sherry (or white vermouth)
4 cups vegan “chicken-y” broth
one whole star anise
1 bay leaf
salt
freshly-ground black pepper
Accompaniment:
Steamed rice
Garnish:|
Chopped fresh parsley
Lemon slices
Reconstitute the Soy Curls™ by soaking
in the 4 cups boiling broth while you prepare the onions, etc. When they are tender (this takes only about
10 minutes), drain them. (You can use
any leftover broth as part of the second 4 cups of broth further down in the
recipe.)
Sauté 1/3 of the
onions and 2 cups of the rhubarb in the olive oil in a medium non-stick, cast iron or hard-anodized skillet
for about 5 minutes, or until the onion is just beginning to soften. OR, you can microwave
the mixture on 100% power in a covered microwave dish or casserole for about 3
minutes. Stir in the lemon juice and zest. Season with salt and pepper and set
aside.
Melt the vegan butter in a heavy non-stick, cast iron or hard-anodized pot. Add the remaining onions, rhubarb and ginger slices and sauté for about 10 minutes. Add the agave nectar and sherry, bring to a boil and boil hard for one minute. Add the “chicken-y” broth, star anise, and bay leaf, and simmer over medium heat (un-covered) for about one hour, or until the broth has been reduced by about half. Strain the sauce through a sieve, discarding the solids. You should have about 2 cups of broth left.
Return the strained sauce to the cleaned pot, add the reserved rhubarb/onion/lemon mixture and the drained Soy Curls™ . Heat through and taste to for salt and pepper.
Serve over hot steamed rice, garnished with parsley and lemon slices.
Enjoy!
Melt the vegan butter in a heavy non-stick, cast iron or hard-anodized pot. Add the remaining onions, rhubarb and ginger slices and sauté for about 10 minutes. Add the agave nectar and sherry, bring to a boil and boil hard for one minute. Add the “chicken-y” broth, star anise, and bay leaf, and simmer over medium heat (un-covered) for about one hour, or until the broth has been reduced by about half. Strain the sauce through a sieve, discarding the solids. You should have about 2 cups of broth left.
Return the strained sauce to the cleaned pot, add the reserved rhubarb/onion/lemon mixture and the drained Soy Curls™ . Heat through and taste to for salt and pepper.
Serve over hot steamed rice, garnished with parsley and lemon slices.
Enjoy!
Saturday, October 27, 2012
ONE SWEET WAY TO USE UP SOME OF YOUR RHUBARB SUPPLY
This post is going to be a quickie, as I'm belatedly making the components tonight for a lasagna to bring to our friends' house where we're going to lunch tomorrow. I also decided to make this recipe with frozen rhubarb (the first year we've grown any) to bring for dessert, so I thought I'd share it with you. I developed them back in 2007 for my old newsletter, the Vegan Feast. These whole grain bars are easy to make, easy to store and easy to transport, so they're an excellent choice for taking along to a potluck or shared meal. Though scrumptious any time of the year, these bars are a perfect fall dessert-- delicious hot or cold with vanilla vegan ice cream (like my Vegan French Vanilla Ice Cream) or whipped topping (here's my Almond Cream Whipped Topping). I think you'll like them!
Printable Recipe
BRYANNA'S
RHUBARB/ORANGE OAT BARS
Makes
9 bars
CRUST AND TOPPING:
1 cup whole wheat pastry flour
1 cup rolled (old-fashioned) oatmeal
2/3 cup chopped walnuts, pecans or other
nuts of choice
2/3 cup packed brown sugar
3/4 tsp salt
1/2 cup cold vegan butter (such as my homemade palm oil-free Buttah), cut into small
pieces
3 Tbs organic corn syrup, agave nectar, or
brown rice syrup
FILLING:
3 cups diced rhubarb
2/3 cup light granulated organic sugar
2 Tbs orange juice concentrate
2 Tbs water mixed with:
4 tsp cornstarch
grated zest from 1/2 a large organic orange
3/4 tsp pure vanilla extract
Preheat the oven to 350°F. Oil a 9-inch square baking pan.
Combine the flour, oats, nuts, brown sugar,
and salt in a medium bowl. Add the vegan
butter and drizzle in the syrup. Mix until crumble, using your fingers. Pat half the mixture into the bottom of the
prepared pan. Set aside the rest.
Combine the rhubarb, sugar, and the orange
juice concentrate and water mixed with the cornstarch in a medium
saucepan. Bring to a boil, and then
lower the heat to medium and cook, stirring, until the mixture is
thickened. Pour it into a bowl to allow
it to cool slightly, and add the orange zest and vanilla. Spread this Filling evenly over the crust in
the pan.
Sprinkle the remaining crumbled mixture
over the rhubarb mixture evenly. Press
down slightly.
Bake for 30 minutes. Serve hot or store in the refrigerator.
Nutrition Facts
Nutrition (per serving): 307.6 calories;
44% calories from fat; 15.6g total fat; 0.0mg cholesterol; 280.0mg sodium;
249.2mg potassium; 42.4g carbohydrates; 1.4g fiber; 38.6g sugar; 1.8g protein,
7.2 points.
Enjoy!
Enjoy!
Monday, June 18, 2012
RHUBARB AND APPLE CRISP WITH ORANGE AND MINT
The other day my friend Holly brought me some of her "Ruby" rhubarb-- it's so beautiful-- makes your desserts look nicely pinky-red instead of green. I rejected making a pie-- not much time and even my low-fat crust gives DH heartburn (don't tell I said that in public!). Since I had some apples that needed using up, I made a crisp combining the two, but I wanted to add a little "zing" to the dessert, so I added orange zest and juice, and some fresh mint.
For the oat topping, I used pecans instead of walnuts, but use whatever nuts you have around. I use whole wheat flour and oil instead of margarine/vegan butter in my crisp topping-- nobody has ever noticed the difference and it's more nutritious that way.
It turned out very well, and the mint and orange did indeed perk up this old-fashioned stand-by. A keeper, I'd say!
BRYANNA'S RHUBARB AND
APPLE CRISP WITH ORANGE AND MINT
Servings: 8
3 medium apples
(about 1 lb.), scrubbed, cored and cut into 1/4" slices (soft ones are actually recommended here!)
6 cups rhubarb
slices-- roughly 2 lbs. (washed and sliced about 1/4-inch thick)
2 Tbs unbleached
flour
1 cups light unbleached organic sugar
juice and grated
zest of one large orange
1/4 to 1/2 cup
chopped fresh mint
Topping:
1 cup rolled
oats
3/4 cup chopped
pecans
1/2 cup wholewheat
flour
1/2 cup brown
sugar
1/4 cup oil
1 tsp cinnamon
Preheat the oven to 375 degrees F. Combine the apples,
rhubarb, flour, sugar, orange juice and zest, and chopped mint gently in a
bowl. Scoop into a 10-inch round baking dish or 12-inch-long oval baking dish.
Rub the topping ingredients together in a small bowl with your fingertips until crumbly. Sprinkle over the fruit.
Bake for 40 minutes. Serve warm with your favorite nondairy vanilla frozen dessert, or vegan cream.
Rub the topping ingredients together in a small bowl with your fingertips until crumbly. Sprinkle over the fruit.
Bake for 40 minutes. Serve warm with your favorite nondairy vanilla frozen dessert, or vegan cream.
Nutrition Facts
Nutrition (per
serving): 411.5 calories; 32% calories from fat; 15.3g total fat; 0.0mg
cholesterol; 11.7mg sodium; 530.3mg potassium; 68.4g carbohydrates; 7.1g fiber;
45.2g sugar; 61.3g net carbs; 5.1g protein; 8.7 points.
Enjoy!
Enjoy!
Thursday, May 3, 2012
A DELICIOUS AND UNUSUAL STEW-- PERSIAN-STYLE WITH RHUBARB AND MINT
The stew is pictured here with a vegan corn "spoonbread" because I was testing that recipe the same day and wanted to use it up. It should be served with rice-- though it was delicious with the "spoonbread", which I will blog about in a few days. UPDATE: Spoonbread recipes here.
I've been meaning to "veganize" this type of stew for a long time, but finally having our own rhubarb plant and cutting the first stalks got me fired up to go for it. In addition, I'm on the look-out for savory rhubarb recipes, to avoid all that sugar that's in most rhubarb recipes.
Rhubarb, which can be traced back to 2700 BC in China (where it was used for medicinal purposes) is used in this type of stew in Persian (Iranian/Iraqi) cooking, and is also used in a few interesting Indian lentil and chickpea curries. It was also a favorite medicinal with early Arab and Persian physicians. "As early as 114 B.C.,
caravans carried the dried rhizomes eastward over the high mountains to Bokhara
in central Asia, whence they found their way to Europe by way of the Black Sea.
Dioscorides and Pliny wrote of rhubarb in the first century A.D. In later centuries,
Arabs conducted a busy trade in rhubarb by way of Persia and other parts of the
Mideast." Source: http://www.herbs2000.com/herbs/herbs_rhubarb.htm
So far, I've only found this type of Persian stew using rhubarb-- if you know of any other Persian recipes using rhubarb, please share. I have found some Arabic sherbet recipes using rhubarb, and those shouldn't be too sweet.
This recipe is a simple version of what can be a complicated dish. It sounds odd, but the rhubarb lends a fresh, almost lemony flavor and also thickens the stew, and the mint, though plentiful, does not overwhelm, but complements the other flavors. We were very taken with this dish, so I hope you'll give it a try while rhubarb is abundant.
BRYANNA'S VEGAN PERSIAN-STYLE STEW WITH RHUBARB AND MINT
Servings:
4
Because the soy protein or seitan is so low
in calories and fat, you can get away with adding some olive oil and vegan
buttery spread for richness and still have a very low-calorie meal. NOTE: To reconstitute textured soy/vegetable protein chunks, simmer them for about 15 minutes in a tasty (rather strong) vegan broth, using about 2 cups broth per 1 cup chunks. Drain well.
1 tablespoon olive oil
5 cups
(loosely packed) reconstituted textured soy protein chunks (5.5 oz./156
g dry) (also called textured vegetable protein, TVP or TSP)
(Or
you can use seitan chunks instead, or Soy Curls)
2 large
onions, halved and sliced
4 cups
vegetarian broth (I prefer a rich broth, such as Better Than Bouillon No-Chicken Vegan Broth Base.)
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 tablespoons vegan
buttery spread, divided (try my homemade palm-oil-free vegan buttery spread)
1 bunch
fresh mint, stripped from stalks and chopped
1 bunch
green onions (green only), chopped
5 medium stalks rhubarb, trimmed and cut into 3/4" lengths
2 tablespoons light agave nectar
freshly-ground black pepper
Note: Make sure that your textured soy
protein or seitan chunks are well drained.
Heat the olive oil in a large nonstick, cast iron or hard-anodized aluminum skillet, stir-fry pan or sauté pan over high heat. As soon as the oil is hot, swirl the pan to
coat the bottom and add the drained soy protein or seitan chunks. Turn the heat to medium-high and stir-fry
until the chunks have browned a bit. Remove them to a plate.
Add the onions to the same pan and
steam-fry until softened. (To steam-fry,
stir-cook over high to medium-high heat, adding a squirt of water as needed to
keep the onions from sticking.) An alternative method is to place the
onions in a microwave-safe casserole or pie plate sprayed with oil from a
pump-sprayer and sprinkle with salt.
Cover and microwave at full power for about 10 minutes. Set aside.
Melt 1 tablespoon of the vegan buttery
spread in a medium nonstick, cast iron or hard-anodized aluminum skillet, stir-fry pan or sauté pan over
medium-high heat. Add the chopped mint
and green onions and stir-fry for about 5 minutes, or until they have softened. Clean out the pan.
Combine the broth, browned soy protein or
seitan chunks, softened onions and sautéed mint and green onion in a heavy pot. Add the coriander and
turmeric. Bring to a boil, then turn
down to a high simmer and cook, uncovered, for about 30 minutes, checking often
to make sure it doesn’t stick.
While the stew simmers, melt the 2nd
tablespoon of buttery spread over medium-high heat in the same pan that you
used for the mint. Add the rhubarb and sauté for a few minutes, just until it
softens, but don’t let it get mushy.
After 30 minutes, the broth will have
cooked down somewhat. Stir the rhubarb into the stew, along with the agave nectar and
freshly-ground pepper to taste.
Serve the stew with steamed basmati rice.
Nutrition Facts
Nutrition
(per serving): 259.4 calories; 29%
calories from fat; 9.0g total fat; 0.0mg cholesterol; 744.8mg sodium; 1247.8mg
potassium; 30.7g carbohydrates; 5.8g fiber; 8.7g sugar; 24.9g net carbs; 23.6g
protein; 5.1 points. Enjoy!
Monday, June 27, 2011
RED RHUBARB TART WITH ALMONDS & ORANGE BLOSSOM WATER
This recipe came about due to a mistake. We had company coming for dinner and I wanted to make a simple but elegant dessert. My friend Holly had given us some beautiful jewel-red rhubarb and I knew I had some phyllo pastry in the freezer, so I thought I'd make a rhubarb strudel. I took out the long box of pastry to thaw in the refrigerator that morning and didn't give it another thought. When baking time came, I mixed up the rhubarb filling ingredients (deciding to add a little mouth-watering-ly aromatic orange blossom water and a few almond slivers to it at the last minute) and set them aside and took out the box. And wasn't I surprised when it turned out to be puff pastry, not phyllo pastry (in my defense, the box looked just like the phyllo pastry box). Okay-- just had to go with it at that point. The result is this recipe and very nice it was, too! Many compliments and nothing left!
Printable Recipe
BRYANNA'S RED RHUBARB TART WITH ALMONDS & ORANGE BLOSSOM WATER
Servings: 6
Orange blossom water
is distilled water that contains the essential oils of the orange blossom. It adds a hint of a citrus scent to foods and compliments the flavor of rhubarb and fruit superbly. A little goes a long way.
Note: Red Stalk Rhubarb varieties Include Canada Red, Macdonald, Valentine, Ruby, Crimson Wine and Cherry Red.
is distilled water that contains the essential oils of the orange blossom. It adds a hint of a citrus scent to foods and compliments the flavor of rhubarb and fruit superbly. A little goes a long way.Note: Red Stalk Rhubarb varieties Include Canada Red, Macdonald, Valentine, Ruby, Crimson Wine and Cherry Red.
4 cups thin slices of red stalk rhubarb (see Note above)
3/4 to 1 cup granulated light unbleached sugar 
1/3 cup lightly-toasted blanched and slivered almonds
2 Tbs quick-cooking (instant or Minute) tapioca 
2 tsp orange blossom (or orange flower) water
(if you don’t have this, add a couple of teaspoons of grated organic orange zest instead)
1 tsp grated organic lemon zest
1 sheet dairy-free puff pastry dough, such as Pepperidge Farm (thawed out according to package directions)
Place rhubarb in bowl and toss with sugar, almonds, tapioca, orange blossom water
, and lemon zest; set aside.
, and lemon zest; set aside.
Heat the oven to 350 degrees F.
On a piece of baking parchment
, cut to fit a small baking sheet, roll the pastry into a 12 x 12-inch square (more or less). Scrape the rhubarb mixture down the middle of the pastry, leaving about an inch free on each end. Spread the mixture out a bit, but not right to the edge. Bring the sides of the pastry up to overlap the rhubarb muxture a bit; then fold the far edges of each end piece in like a piece of gift wrap, and bring each end up and slightly over the rhubarb, pressing the edges of the ends and sides together a bit so that they don't come apart.
, cut to fit a small baking sheet, roll the pastry into a 12 x 12-inch square (more or less). Scrape the rhubarb mixture down the middle of the pastry, leaving about an inch free on each end. Spread the mixture out a bit, but not right to the edge. Bring the sides of the pastry up to overlap the rhubarb muxture a bit; then fold the far edges of each end piece in like a piece of gift wrap, and bring each end up and slightly over the rhubarb, pressing the edges of the ends and sides together a bit so that they don't come apart.
Shift the tart, still on the baking parchment, onto your baking sheet.
Fold another piece of baking parchment
to fit over only the rhubarb, not the pastry (this helps cook the rhubarb faster). Bake the tart for about 20 minutes, or until it starts to turn golden. Increase the heat to 400 degrees F. (You don't want to bake it too fast at the beginning, because you don't want the pastry to be done before the rhubarb is cooked.) Bake for about 10 minutes longer, or until the rhubarb is bubbly and tender and the pastry is dark golden. Remove from the oven.
to fit over only the rhubarb, not the pastry (this helps cook the rhubarb faster). Bake the tart for about 20 minutes, or until it starts to turn golden. Increase the heat to 400 degrees F. (You don't want to bake it too fast at the beginning, because you don't want the pastry to be done before the rhubarb is cooked.) Bake for about 10 minutes longer, or until the rhubarb is bubbly and tender and the pastry is dark golden. Remove from the oven.
Cool the pan on a rack until time to serve. Cut into 6 pieces and serve with your favorite vanilla non-dairy "ice cream" or whipped topping.
Nutrition Facts
Nutrition (per serving): 394.4 calories; 44% calories from fat; 19.7g total fat; 0.0mg cholesterol; 104.5mg sodium; 316.5mg potassium; 51.3g carbohydrates; 3.0g fiber; 26.7g sugar; 48.3g net carbs; 5.4g protein; 8.9 points.
Enjoy!
Enjoy!
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