Food Talk And Fabulous Finds - Rhubarb!




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Hyacinth
05-31-2009, 11:54 AM
I have a rhubarb plant in my yard, and I would love to hear others' ideas on how to use this! Since it's such a sour food, you almost have to pair it with sugar, which isn't always diet friendly.

All of the recipes I know involve refined carbs: rhubarb coffee cake, rhubarb crisp, etc.

I've been using it in a yogurt-based smoothie with a banana and maybe a stevia (non-sugar sweetener) packet, and that's pretty good.

Any other ideas??


bargoo
05-31-2009, 12:27 PM
When I hear rhubarb I think rhubarb pie or rhubarb-strawberry pie or rhubarb sauce all , sadly involve sugar. I'd love to find a sugar free rhubarb pie.

Hyacinth
05-31-2009, 01:09 PM
Actually, I did find a sugar-free rhubarb pie recipe:

Sugar Free Rhubarb Pie

The thought of sugar free rhubarb recipes makes your lips pucker. But, sugar free recipes that use rhubarb are easier than you think. For example, take rhubarb cake recipes or rhubarb muffin recipes. When directions call for sugar, replace it with fruit juice concentrates or mild tasting fruit, such as pears or Delicious apples. Here's a sugar free rhubarb pie recipe that will make you a believer.

4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon 1 tablespoon grated orange rind

Line a pie pan with pie dough. Stir the rhubarb and diced apples together and arrange them on top of the pie shell. Combine the remaining ingredients and sprinkle them over the fruit. Dot with 2 tablespoons butter (optional). Cover the pie with well-pricked pie dough or with a lattice. Bake the pie in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for 35 minutes or until golden brown. Enjoy!

This is from http://www.plantea.com/rhubarb.htm


bargoo
05-31-2009, 10:32 PM
Gotta try the pie recipe. Doesn't sound like it will be sweet enough, but it definetely is worth a try.

Hyacinth
06-01-2009, 11:22 PM
Yeah, I didn't think it looked very sweet, either.

Here's a savory rhubarb recipe, Rhubarb Chickpea Chuck:

http://www.recipezaar.com/Rhubarb-Chick-Chuck-93167

Sounds interesting.

Su-Bee
06-02-2009, 09:06 PM
I make sugar-free rhubarb crumble using Splenda as the sweetener...tastes pretty good to me!

Realist
06-02-2009, 11:13 PM
What is the recipe Su-Bee? I really like rhubarb.

kmbt75
06-02-2009, 11:21 PM
I have been loving the abundance of rhubarb, but everything I have made has involved suger, subbing splenda seems like a good idea. I have made a rhubarb compote to serve over plain fat free yogurt- very yummy. I made a Rhubarb chutney last week to go with a grilled pork loin (rhubarb, grated ginger, orange zest, sliced onion, brown sugar and celery). And for a decadent treat I made crepes filled w/ fat free plain yogurt and a dallop of the rhubarb compote.

whispers
06-03-2009, 01:41 AM
I saw this today and thought of you. You do have to bake it for the one hour time, not the time on the cake mix or the rhubarb won't get done.

RHUBARB UPSIDE DOWN CAKE

1 YELLOW CAKE MIX REDUCED CALORIE
5 CUPS RHUBARB
1 CUP SPLENDA
1 SMALL BOX OF STRAWBERRY JELLO SUGAR FREE

MIX RHUBARB, SPLENDA & JELLO
PUT ON BOTTOM OF 9X13 GREASED AND FLOURED CAKE PAN
MIX YELLOW CAKE MIX ACCORDING TO DIRECTIONS ON BOX. POUR OVER RHUBARB MIXTURE
BAKE AT 350 DEGREES FOR 60 MINUTES

Sorry for the caps but i copied and pasted from another web site. If you make this let me know how it turns out. I'm thinking about making this for a pot luck I'm going to on Sunday.

Su-Bee
06-03-2009, 09:15 AM
Realist -

I don't really use a recipe, I just kind of wing it! I chop up some rhubarb, maybe with some strawberries if I have them, mix it up with Splenda, cinnamon, nutmeg, put it in a square pan. Top with whatever crumble mix you like - I use oatmeal (uncooked) or crushed Fiber 1, usually, with a bit more cinnamon & a bit of reduced-cal margarine to hold it together & make it crumbly. Then bake at about 350 for about 35 minutes.

You do have to use a fair amount of Splenda (more than you would for a crumble w/ another type of fruit) just b/c rhubarb is so very sour.

Hope this helps! I love to cook, but my "recipes" are all like this - a pinch of this, a handful of that, some of the other stuff if you happen to have it around...