Red Vegetable Spread

Directions

1. 1
   Preheat oven to 350F/180C
2. 2
   Cut two sticks of rhubarbs into small cubes and place in a pan with beets, filtered water and maple sugar
3. 3
   Place over medium heat until the rhubarb breaks down and then add vanilla extract and rose water to mixture
4. 4
   Cut carrot into small pieces and place in a roasting pan
5. 5
   Cook for 30 minutes or until soft. During the last 5 minutes of roasting add maple syrup
6. 6
   Blend all ingredients in a high powered blender until smooth
7. 7
   Let cool then place mixture back into a pot and add agar agar and place over medium heat and let simmer for 3 minutes, then stir occasionally for the last 2 minutes
8. 8
   Pour in a jar and cool in the refrigerator for 4 hours or until it sets
9. 9
   Enjoy for breakfast or as a snack. It tastes great on tiger bread [pictured]