Rhubarb Strawberry Squares This rhubarb recipe was adapted from one I found online by Irene Fong of the Canadian Living test kitchen. I reduced sugar amounts, sugar and flour types and replaced some of the rhubarb with fresh strawberries. Guests have loved the results. Since…
From the new Thirteen Moons cookbook, a family favorite shared with by my mom, Elaine, who always has many great dessert recipes. Carnation milk was a favorite of her mom, our Nanny, bringing back many fond memories whenever we use it.
Preheat oven to 325 degrees and lightly oil 9” square cake pan.
1 cup light spelt or gluten free flour (or whatever flour you use)
2 tbsp. dark sugar
1/8 tsp. salt
½ cup butter
Mix together flour, sugar and salt. Cut in butter with a pastry blender until crumbly. Press into bottom of cake pan and bake for 20 minutes. Remover from oven and raise temperature to 350 degrees.
3 egg yolks, beaten
1 cup cane sugar
3 tbsp light spelt or gluten free flour
1 cup Carnation milk (or coconut milk)
21/2 cup rhubarb, diced
Mix together, all ingredients and place on top of baked bottom. Return to oven and bake for 40 minutes. Remove from oven and top with meringue
3 egg whites
6 tbsp. cane sugar
Beat together until still peaks. Spread over baked dessert and bake until brown.
Rhubarb is one of the least calorie vegetables – 1 stalk is about 10 calories. Nonetheless, it contains some vital nutrients such as dietary fiber, anti-oxidants, minerals, and vitamins. The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine),…