3 CUPS RHUBARB

2 ½ CUPS WATER

3 TBS. CORNSTARCH

1 ½ CUPS STRAWBERRIES

COOK UNTIL THICKENED AND SET ASIDE.

BLEND IN BLENDER/FOOD PROCESSOR:

½ CUP SILKEN TOFU

¾ CUP SUCANAT

¼ CUP OIL

1 tsp. SALT

STIR THIS MIXTURE WITH:

2 CUPS WHOLE WHEAT FLOUR

1 ¼ CUP ROLLED OATS

1 TBS. BAKING POWDER

1 CUP CHOPPED NUTS

PRESS ¾ OF THE DOUGH INTO A SPRAYED 9X13 PAN. SPREAD RHUBARB MIXTURE OVER DOUGH. CRUMBLE THE REST OF THE DOUGH OVER THE TOP. BAKE @ 350 FOR 20 MINUTES.