Recipes

Prickly Pear Rudi-fied Goat and Rhubarb Treat

The winning recipe in Rudi's Gluten-Free Bakery's Unbelievably Good Gluten-Free Recipe Contest.

Prickly Pear Rudi-fied Goat and Rhubarb Treat

Prep Time: 5 hours 30 minutes

Yield: 36

Ingredients:

A. 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

B. Prickly Pear Cactus Rhubarb Strawberry 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 (Wills uses Cheri's Desert Harvest Prickly Pear Cactus Syrup)

C. Prickly Pear Creamy Goat Cheese Filling:

• 16 oz. Premium fresh soften plain goat cheese log
• 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

D. Strawberry Fruit Topping:

• 2 c. strawberries hulled and finely diced
• ½ fresh sqeezed lemon
• 1 Tbs. blue agave nectar

Preparation Instructions:

A. Crust Instructions:

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 13x9 inch greased glass dish and bake for 10 minutes until slightly browned. Remove and cool.

B. Prickly Pear Cactus Rhubarb Strawberry Filling Instructions:

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.

C. Prickly Pear Creamy Goat Cheese Filling Instructions:

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.

D. Strawberry Fruit Topping Instructions:

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. You can speed it up once it is chilled by putting it in the freezer for an hour as a shortcut. Slice and serve - you may add a dollop of fresh whipped cream, sprinkle of crushed almonds and a drizzle of Prickly Pear Cactus syrup!

Find more recipes from Annalyn Varalla Wills can be found at her website, Party Gluten Free