Looks good.
Tastes good? I couldn’t wait til tomorrow, . But I can’t taste the zucchini, so it does taste good.
5 c. 1/4 in. Chopped zucchini
1+1/2 c. 1/2 in. Chopped Rhubarb
3/4 c. Blueberries
2 Tbls. Flour
1/2 c. Sugar (For those who like more sugar, do 3/4 to 1 cup).
Pinch of Salt
Preheat oven to 350°, and prepare a pie crust in a pie pan. Mix all ingredients together, then pour into the pie crust, and bake for about 55 minutes. Let cool for 30 minutes to an hour, then place in the fridge for at least 5 hours, 24 hours for better results.
It definitely has an apple pie texture to it, so that’s an A+ and what I had really hoped for. Also, I can not taste the zucchini at all (So, not sure if poor taste, but I don’t think so. I’d like to think so, HAH).
I’ll update with how it tastes when it has sat in the fridge over night…Heh!
I can see there needs to be a few changes, but not that big of a change. Just needs more liquid. Maybe I should have added that one or two tablespoons of butter. . Also, I won’t know if I got enough flour in it til it chills completely, so have to wait on that, but it’s not bad at all. At least I don’t see it being all that necessary.
Also, after eating it, I don’t feel anything out of the ordinary with my GERD, either. So maybe…Just maybe, this is a doable dessert for me, .
Update: Ok, had a second piece, and I could taste the zucchini a little bit in about three to five of the pieces. Also, it did come out way too fluid, so definitely needed more flour. It does work, and it is good…Just needs a tad bit of a tweak…But what and where…
Maybe changes…
1/4 c.Flour instead of the 2 Tbls.
Cook the rhubarb, blueberries, zucchini, and sugar for about 20 to 25 minutes over medium heat. Place in fridge til completely chilled, 2 hours or more. Shorten baking time to 45 minutes. (Maybe this will help to get the zucchini to fully cook in the pie shell).