[This recipe won the Grand Prize in Rudi’s Unbelievably Good Gluten-Free Recipe Contest. For a video presentation of this recipe, see NFCA’s August e-newsletter, coming August 4.]

Time to Prepare:5 hrs 30 mins

Servings:36

Ingredients:

Crust:

• 2 slices Rudi’s Gluten-Free Multigrain Bread (end pieces if possible)
• 1 bag gluten-free gingersnap cookies
• ½ cup whole roasted almonds
• 1 stick chilled unsalted butter, cut into cubes
• 1 tsp. vanilla extract
• 1 tsp. fresh lemon zest

Prickly Pear Cactus Rhubarb Strawberry Filling:

• 2 cups or 1 package of precut rhubarb, thawed and finely diced
• 1 cup strawberries, hulled and diced
• 2 Tbsp. blue agave nectar
• Pinch of sea salt
• ½ fresh squeezed lemon
• Prickly Pear Cactus Syrup (or your favorite jam)

Prickly Pear Creamy Goat Cheese Filling:

• 16 oz. plain goat cheese log
• 2 Tbsp. fresh squeezed lemon juice
• 2 Tbsp. blue agave nectar
• 2 Tbsp. local honey
• 2 Tbsp. Prickly Pear Cactus Syrup (or your favorite jam)
• 2 eggs

Strawberry Fruit Topping:

• 2 cups strawberries, hulled and finely diced
• ½ fresh sqeezed lemon
• 1 Tbsp. blue agave nectar

Directions:

Crust:

1. Preheat oven to 350 degrees.

2. Add first 3 ingredients and pulse in a food processor until the mixture is in fine crumbles and well combined.

3. Pour mixture into bowl and cut chilled butter cubes into mixture using a pastry blender. Add the vanilla and lemon zest. Continue to cut until incorporated.

4. Press dough flat into a 13×9 inch greased glass dish and bake for 10 minutes until slightly browned. Remove and cool.

Prickly Pear Cactus Rhubarb Strawberry Filling:

1. 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.

2. 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.

3. Taste and add additional agave if needed, ½ tsp. at a time. Turn off burner and let cool.

Prickly Pear Creamy Goat Cheese Filling:

1. Soften the goat cheese to room temperature and mix with the next 4 ingredients on medium until smooth.

2. Add one egg at a time and continue to beat for 2 minutes.

3. Layer your crust with the cooled preserves, followed by the goat cheese filling.

4. Bake for 18-22 minutes or until lightly browned. Set aside and cool for at least an hour to room temperature.

Strawberry Fruit Topping:

1. Mix the topping ingredients to create a syrup consistency. Sprinkle over the goat cheese filling.

2. 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.

3. Slice and serve – you may add a dollop of fresh whipped cream, a sprinkle of crushed almonds, and a drizzle of Prickly Pear Cactus syrup!

*For more gluten-free recipes and meal ideas, see Rudi’s Gluten-Free Recipe Box.