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1
Pour 1 1/2 cups apple juice into a small saucepan, add agar flakes and set aside.
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2
(The pectin in the juice helps to break down the agar.)
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3
After 10 minutes, place over medium heat and bring to a boil.
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4
Immediately lower heat and cook 10 minutes to dissolve agar flakes.
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5
In small bowl, dissolve kudzu in remaining 1/2 cup apple juice.
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6
Add rice syrup, vanilla and 1/4 teaspoon salt.
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7
Mix vigorously with a wire whisk until all ingredients are blended well.
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8
Add this to hot apple juice-agar mixture and stir often to keep it from lumping or scorching.
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9
Cook, stirring often, 15 minutes.
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10
Remove from heat.
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11
Reserve 1/4 cup for topping.
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12
Preheat oven to 350 degrees.
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13
Core and cut apples into 1/4-inch-thick slices.
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14
Peel rhubarb and cut diagonally into 1/4-inch-thick slices.
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15
In an 11 1/2- by 7 1/2-inch baking dish, layer half the apples.
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16
Sprinkle with 1/4 teaspoon nutmeg.
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17
Layer with half the rhubarb and 1/2 teaspoon cinnamon.
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18
Pour half of agar-kudzu mixture over fruit.
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19
Repeat layers once.
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20
In medium bowl, combine oats, rice flour, pecans if using, oil, maple syrup, 1/2 teaspoon salt and reserved agar-kudzu liquid.
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21
Spoon mixture over apples and rhubarb.
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22
Bake until fruit is bubbling and top is lightly browned, about 40 minutes.
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23
To serve, scoop out with large serving spoon, top each serving with a dollop of almond cream and garnish with a sprig of fresh mint.
