Rhubarb Lemon Tofu Pie

Yields:	1 pie
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	Preparation	25 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients

5		rhubarb	stalks, washed, leaves discarded
1	each	granny smith apples	peeled, cored and cubed
12	large	strawberries
6	ounces	tofu	firm, reduced fat
1/2	each	lemon	juiced
1/4	cup	sugar
2	tablespoons	sugar
2	tablespoons	whole wheat flour
2	teaspoons	sugar
2	teaspoons	whole wheat flour
1	x	flour, all-purpose	or original pie crust, crust crumble

Directions

In a rice cooker, (or pot) add a little water and the chopped rhubarb stalks.

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 inch 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 degrees F. for a few minutes, (until crust is done, if using a crust).

Remove and cool.

Check rhubarb mixture for sweetness 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).