Prickly Pear Rudi-fied Goat and Rhubarb Treats by Annalyn Wills
Prickly Pear Rudi-fied Goat and Rhubarb Treats by Annalyn Wills diagnosed October 2006
Crust Recipe:
2 slices Rudi Wholegrain Bread end pieces if possible
1 bag Pamela’s Ginger Mini Snapz cookies
½ c. whole roasted almonds
1 stick chilled unsalted butter cut into cubes
1 tsp. gluten free vanilla extract
1 tsp. fresh lemon zest
Preheat your over to 350*. Add first 3 ingredients and pulse in a food processor until fine crumbles and combined. Pour into bowl and with a pastry blender cut chilled butter cubes until all ingredients are blended while adding the vanilla and lemon zest. Continue to cut until incorporated. Press flat into a 13×9 inch greased glass dish and bake for 10 minutes until slightly browned. Remove and cool.
Fruit Preserves Filling:
2 c. or 1 package of precut rhubarb thawed and finely diced
1 c strawberries hulled and diced
2 Tbsp. blue agave nectar
Pinch of sea salt
½ fresh squeezed lemon
Prickly Pear Cactus Syrup
Heat a sauté pan on medium heat. Place all ingredients in pan and bring to a boil stirring occasionally. Do not break up all the fruit. Add a splash (or two) of Prickly Pear Cactus Syrup to the mixture. Simmer for 8-10 minutes or until liquid is reduced to syrup. Taste and add additional agave if needed ½ tsp. at a time. Cool on off burner.
Prickly Pear Creamy Goat Cheese Filling:
16 oz. Premium fresh soften plain goat cheese (I prefer The Pampered Goat from Costco)
2 Tbs. fresh squeezed lemon juice
2 Tbsp. blue agave nectar
2 Tbsp. local honey
2 Tbsp. Prickly Pear Cactus Syrup (optional – makes it the pretty pink too!)
2 eggs
Soften the goat cheese to room temperature and mix with the next 4 ingredients on medium until smooth. Add one egg at a time and continue to beat for 2 minutes. Layer your crust with the cooled preserves followed by the goat cheese filling. Bake for 18-22 minutes or until lightly browned. Set aside and cool for at least an hour to room temperature.
Strawberry Fruit Topping:
2 c. strawberries hulled and finely diced
½ fresh squeezed lemon
1 Tbs. blue agave nectar
Mix the above ingredients to create a syrup consistency. Sprinkle over the goat cheese filling carefully filling in any gaps. Chill for at least 4 hours. Slice and serve – you may add a dollop of fresh whipped cream, sprinkle of crushed almonds and a drizzle of Prickly Pear Cactus syrup! Bon Appetit!
Date: June 26, 2011