Preheat oven to 400 degrees. Peel the rhubarb and apples, and cut into bite-size pieces. Stem strawberries and slice in half.
Mix fruit together with all remaining ingredients except coconut. Place in an oblong baking dish and sprinkle with grate coconut. Bake for 1 hour.
Combine the soy milk, tofu, agave nectar, Amazake, raisins, almonds, salt and lemon rind in a saucepan and bring to a boil. Stir in semolina, reduce heat, and simmer for 10 minutes.
Pour into a cold, moistened pudding mold. After the pudding has cooled, turn it over and serve. Makes 4 servings.
Put 1-2 Tbs barley malt in saucepan and bring to a boil. As it boils, coat the side of the pan, making sure not to let the syrup burn. Set aside to cool, then refrigerate.
Custard: Dilute kuzu or arrowroot in some water and place in saucepan. Add rest of the ingredients except vanilla, and bring to a boil. Lower flame and simmer 7-8 minutes. Turn off head and add vanilla. Allow custard to cool a bit and then pour into caramelized pan. Return flan to refrigerator and chill completely.
When ready to serve, cover pan with a plate and invert. Can be served plain or garnished with pan-toasted, minced nuts.
A naturally sweet rice pudding that's low in fat. Heat Amazake and tapioca pearls over a medium flame, stirring frequently, for 30-40 minutes. Pour into a serving dish and refrigerate. When cooled, it's ready to eat. Makes approximately 3 servings.