Rice and Endive Soup
INGREDIENTS:
3 lb Rhubarb; trimmed * 1 tb Finely grated orange zest***
1/2 c Strawberry preserves ** 2 c Granola, pref. maple walnut
1/2 c Raisins Maple syrup to taste
3 lb Rhubarb; trimmed * 1 tb Finely grated orange zest***
1/2 c Strawberry preserves ** 2 c Granola, pref. maple walnut
1/2 c Raisins Maple syrup to taste
*Note: Rhubarb should be in 1-inch slices. **Use fruit-sweetened preserves. ***Use organic if possible.
Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375 F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more.
Add maple syrup to taste if more sweetness is desired.
Notes: This recipe makes a big batch; it can easily be cut in half. When stored in the refrigerator overnight, this dish takes on a pudding-like texture.
Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375 F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more.
Add maple syrup to taste if more sweetness is desired.
Notes: This recipe makes a big batch; it can easily be cut in half. When stored in the refrigerator overnight, this dish takes on a pudding-like texture.