Remember that rhubarb soup I mentioned earlier?? Well… it stayed soup. What do you do with liquid dessert? Make it look like you planned it that way! And that’s just what I did. So – this “soup” consists of chopped up frozen rhubarb, frozen summer strawberries, frozen raspberry puree and tapioca flour (one of the missing ingredients I mentioned earlier was any type of normal thickening agent).
I patted my mixture of brown sugar, melted butter and flour into little ramekins and baked them for about ten minutes in the oven.
Filled the ramekins with “rhubarb soup”, returned them to the oven for five minutes and…