Ingredients
- 6 cups stale bread cubes (about 1 lb)
- 1 cup sliced rhubarb
- 2 cups sliced strawberries
- 2-2 1/2 cups milk (or for non-dairy, rice, almond, hemp, soy)
- 3 tablespoons arrowroot powder or tapioca flour
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a spring-form pan.
- Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder until no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
- If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
- Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.
For a variation, you can try this compote. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
Ingredients
- 8 cups diced rhubarb
- 1 cup sugar (or a natural sweetener like stevia or agave, adjusted for use)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
Directions
- Combine rhubarb, sugar (or substitute) and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat
- Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
- Remove from heat and stir in vanilla.
Yield: 8 servings, 1/2 cup each
