As promised, I finally did end up making my invented strawberry rhubarb concoction. Even though strawberry season in western Massachusetts has come and gone, those Californians still seem to be growing some sweet perfection. Yes, yes, I understand that this may not be all that green and earth friendly but I can't just pass these juicy beauties by in the store. They call out to me...
1. I started by chopping up the strawberries and rhubarb. I cut the strawberries into bigger pieces because I was pretty sure they might liquify in the oven, and I don't know if it's the right thing to do or not, but I peeled most of the red coating off of the rhubarb.
2. I mixed a tablespoon of sugar and a a tsp. of pure vanilla extract into my chopped up fruits.
3. I then melted a stick and a half of butter in a saucepan and then added 1/2 cup of Stevia in the raw, 1/2 cup of sugar, 1 Cup of Garbanzo bean flour ( I used this flour to add a bit of protein but I'm sure other GF flours would work just as well), and one egg (be careful to mix this in fast so it doesn't cook). Mix all the ingredients together so they make a nice gooey texture that can be poured.
4. I placed the strawberries and rhubarb in a baking pan, and poured the garbanzo bean mixture evenly over the top.
5. It baked for 40 minutes at 350 degrees.
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| It tasted even better than it looks! |
