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3 CUPS RHUBARB
2 ½ CUPS WATER
3 TBS. CORNSTARCH
1 ½ CUPS STRAWBERRIES
COOK UNTIL THICKENED AND SET ASIDE.
BLEND IN BLENDER/FOOD PROCESSOR:
½ CUP SILKEN TOFU
¾ CUP SUCANAT
¼ CUP OIL
1 tsp. SALT
STIR THIS MIXTURE WITH:
2 CUPS WHOLE WHEAT FLOUR
1 ¼ CUP ROLLED OATS
1 TBS. BAKING POWDER
1 CUP CHOPPED NUTS
PRESS ¾ OF THE DOUGH INTO A SPRAYED 9X13 PAN. SPREAD RHUBARB MIXTURE OVER DOUGH. CRUMBLE THE REST OF THE DOUGH OVER THE TOP. BAKE @ 350 FOR 20 MINUTES.
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