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Old 05-18-2008, 04:26 PM   #31
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Thanks Pam..sounds yummy.
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Old 05-18-2008, 06:39 PM   #32
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It has a bit of a cheesecake quality to it, but not as dense. It cuts neatly into squares and it tastes quite rich, even subbing in the Almond Breeze for cream.
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Old 05-19-2008, 04:25 PM   #33
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Just tried Pam`s recipe today and the only thing I changed was the size of the pan - just for the heck of it I did it in a 9x9 pan. Baked the same as Pam said. Well I gotta tell ya I am sitting here eating it. I just keep having more and it will be gone in a couple of minutes. I figured the whole recipe is about 15 carbs (rhubarb being about 6 of those) and the callorie count is about 1600 or so. I think next time I`ll have to make ˝ of the recipe as I just can`t leave this or anything alone. Thank`s for the posting of it Pam, Sue
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Old 05-19-2008, 04:48 PM   #34
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This thread is perfect. Somebody gave me a big bag of rhubarb as well, and I've never cooked with it.

I made the Rhubarb Dessert that Pam posted, and it just came out of the oven. It smells so good, everyone here is salivating over it. I cut back on the Splenda a little to match our repaired taste buds.

I did take a little taste and can't wait for more. Question is, do you serve it cold or warm? It's awfully good warm, but it seems like it would age well in the fridge, like a cheesecake.

I got my Breyer's lo carb Ice Cream ready to go. We're having it for dessert tonight.

There is a recipe in one of my old Atkin's recipe books for Strawberry Rhubarb Pie. Can I post it here, or is that copyright infringement?
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Old 05-19-2008, 05:27 PM   #35
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Karen, I do not have an answer for the fridge ?, I ate most of mine when it was hot and then some when it cooled off. Can you emagine, I ate the whole thing. Well that`s my problem, I just devoure anything right away.
Ya, go for it, post it whenever you have time.
Well you got more rhubarb, then just do in splenda. I tasted the 1st. part of the recipe, when the rhubarb and splenda was in the saucepan. It tasted good.
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Old 05-19-2008, 07:50 PM   #36
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I ended up serving it at room temp like the recipe suggests. Everyone here loved it... and I've got a couple of really picky kids ("oh no, another loooow caaarrrb dumb thing? Ewww!")!

susume, I could have eaten the entire thing too. Unfortunately I had to share.

I have a bit leftover which I'll refrigerate & see how it is cold.
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Old 05-19-2008, 07:59 PM   #37
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IMO, it's just as good cold. I'm so glad that all of you who have tried this recipe are enjoying it. It's definitely a keeper!
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Old 04-28-2010, 12:52 PM   #38
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Quote:
Originally Posted by Pam

Rhubarb Dessert

2 cups diced rhubarb mixed with 1 c. Splenda
8 oz. package cream cheese, softened
5 whole eggs
1/2 cup cream mixed with 1 tsp. white vinegar
2 tsp. cinnamon
1 tsp. vanilla
2/3 c. Splenda

Place diced rhubarb with 1 c. Splenda in a small saucepan and cook over low heat until the Splenda is dissolved and the rhubarb has softened.
In mixer, combine all other ingredients, then fold in the rhubarb mixture.
Pour into a greased 8X8 inch pan and cook at 325 for about 45 minutes. The center should spring back at the center when touched.

Cool to room temperature and serve with whipped cream - Yummy!!
I just discovered this old thread because I bought rhubarb today. I cannot wait to try this! I want to make it for family dinner on Friday night ...

I have a question ... the original recipe calls for 1 c splenda in with the rhubarab .. and then another 2/3 cup with the rest of the ingredients? Is that right? I intend to use liquid splenda but want to get the proportions right!!

I'll also be doing some subbing to bring down the calorie counts for the family ...
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Old 04-28-2010, 01:19 PM   #39
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HiTada....That is correct. Also, liquid splenda is the only sweetener I've used for this recipe. Hope you'll enjoy it!
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Old 04-28-2010, 01:31 PM   #40
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Thanks so much Pam! I will let you know how it goes down, lol! I can tell already that I will love it
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Old 05-14-2010, 05:55 PM   #41
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I made the Suzanne Somers' recipe posted above and the family didn't like the spongy consistency although the flavor was very nice!

But here is another rhubarb recipe I made that went over gangbusters 2 weeks ago. In my excitement having bought some rhubarb, I combined a couple of recipes to make a rhubarb crumble. I first made a rhubarb filling using a highcarb recipe subbing splenda and then used CarolynF's crumble top from her Cherry Crumble recipe (see below). It came out AMAZING! served with sweetened whipped cream.

Rhubarb Crumble
8 servings

4 c. rhubarb, diced
1/8 tsp. salt
1/4 c. equivalent of liquid splenda

Mix rhubarb and salt. Let stand a half hour; put in shallow 8x8 baking dish. Sprinkle with liquid splenda. Bake at 375 degrees for 5 minutes.

Set the rhubarb out while you make CarolynF's crumble:

1 tsp. cinnamon
1/2 cup of melted butter
1/2 cup chopped almonds
1/2 cup Carbquik
1/2 cup almond flour
1 beaten egg
1/2 tsp. almond extract (I used hazelnut which I had on hand)
1/4 tsp. salt
1/2 cup sweetener

Preheat oven to 325

In a bowl, mix the crumble ingredients. This should resemble a wet crumble
topping..Then plop this on top of the rhubarb so it is evenly dispersed.

Bake at 325 for 30 minutes..until the top is done and filling is bubbly..According to Carolyn, hers started to brown a bit,so she placed foil over the top for the last few minutes.

Best served with a little sweetened whipped cream.

8 servings: 240 calories, 20 gm fat, 6.5 net carbs

Notes:

I didn't have quite enough rhubarb so I subbed in some blackberries and they were a lovely addition! I think any berries would sub in well!!!

CarolynF's Original Cherry crumble recipe:
http://www.lowcarbfriends.com/bbs/lo...ml#post7848427
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Last edited by TaDa!; 05-14-2010 at 05:56 PM..
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Old 05-14-2010, 08:27 PM   #42
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I was just going to do a search for a rhubarb thread. And, lo and behold, here it is. Thanks for reviving it TaDa.
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Old 05-15-2010, 08:46 AM   #43
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We usually don't eat dessert and I've always just let it go to seed but I'm going out later to pick my rhubarb and am going to try some of these recipes.
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Old 05-15-2010, 09:53 AM   #44
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I got this from a friend. It has become my favorite!

Thinly sliced rhubarb 2 1/2 cups
Water 1/2 cup
Splenda up to 1 cup (I didn't use any last time)
Strawberry-flavored sugar free jello 1 pkg.
Whipping cream 1 cup

Combine rhubarb, water & splenda in saucepan over medium heat.
Bring to a boil stirring often. Cook until rhubarb is tender.
Stir in jello. Chill until slightly thickened.
Beat cream in small bowl until thick.
Fold into thickened mixture.
Enjoy!

I am going to try it soon substituting raspberries for rhubarb!
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Old 05-15-2010, 10:05 AM   #45
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I have always loved rhubarb even as a little-tiny kid. Quite often on Sundays after church we would drive to Buena Park to Knott's Berry Farm and eat lunch at the "Chicken House".

Stewed rhubarb in a sweetend sauce was served as an appetizer... that was my favorite part of the meal. We would then go to the bakery and get a box of one dozen chocolate-frosting covered brownies to take home... oh my what heaven. That was a time in my life when I could eat what ever I wanted and it didn't bother me... like age two-to-five... I would run it all off!

The health food store that I currently frequent is also a market-nutritional center and year round they stock organic-frozen rhubarb. I cook it on the stove-top with a bit of water, Splenda to taste, orange extract or orange oil, orange and lemon zest and some cinnamon and nutmeg... it is so good. It can be served as a dessert or an accompanment to a meat dish as mentioned above.

I have also fixed it with a combination of different frozen berries; equally as good. I have used the stewed rhubarb and added it to a custard-recipe mixture when making a low-carb "bread" pudding dish... actually based upon a protein powder vanilla cake recipe.

Makes for a good dessert served with whipped cream from my iSi whip cream maker.

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Old 05-15-2010, 03:43 PM   #46
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Could you post recipe for protein power vanilla cake? Sounds yummy.
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Old 05-15-2010, 04:29 PM   #47
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[QUOTE=TaDa!;13481050]I made the Suzanne Somers' recipe posted above and the family didn't like the spongy consistency although the flavor was very nice!

TaDa...I'm sorry that your family didn't care for it. I'm surprised that it was spongy. Mine tends to be more like a cheese cake/bread pudding consistancy. The next time I buy rhubarb, I'm trying your Rhubarb Crumble. Sounds really good! Thanks for the recipe!
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Old 05-15-2010, 07:35 PM   #48
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I made the Suzanne Sommer recipe and fiance' and I liked it. Although, the color was odd. I am use to pinkish red rhubarb stuff.
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Old 05-16-2010, 05:00 AM   #49
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lol Pam! I am glad I tried the recipe anyhow! Obviously most people do like it here, so it might be that we lowcarbers have acquired more of a taste for some of these lc recipes .. I like to throw one in every now and then for the family, lol! but they are not always successful with them!
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Old 05-25-2011, 09:13 PM   #50
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Old 06-03-2011, 08:48 PM   #51
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Rhubarb jam

1 bag frozen rhubarb (1 lb)
3/4 cup diabetisweet
2 teaspoons sugar free strawberry jello

put rhubarb in bowl and pour sugar over, let sit out and thaw a bit and then put in refrigerator over night. When ready put in sauce pan and cook till tender about 10-12 minutes. If it looks too dry add a little water and then the jello. Put in jar and refrigerate.
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Old 06-03-2011, 10:33 PM   #52
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This sounds refreshingly different!

Thanks for the ideas.
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Old 06-04-2011, 07:13 AM   #53
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Quote:
Originally Posted by maru2 View Post
Rhubarb jam

1 bag frozen rhubarb (1 lb)
3/4 cup diabetisweet
2 teaspoons sugar free strawberry jello

put rhubarb in bowl and pour sugar over, let sit out and thaw a bit and then put in refrigerator over night. When ready put in sauce pan and cook till tender about 10-12 minutes. If it looks too dry add a little water and then the jello. Put in jar and refrigerate.
Do you suppose measurable Stevia would work for this?
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Old 06-04-2011, 12:17 PM   #54
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Subbing
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Old 06-04-2011, 04:01 PM   #55
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Subbing. My rhubarb is ready for harvesting again.
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Old 06-04-2011, 08:54 PM   #56
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Quote:
Originally Posted by vli1127 View Post
Do you suppose measurable Stevia would work for this?
I happen to like diabetisweet but if you like stevia and don't think it tastes bitter than I think it will be OK. Diabetisweet measures cup for cup like sugar so you will have to figure out how much stevia equal the sweetness of 3/4 cup of sugar.

I've been making the jam a lot, it's really good. I've also been using it as a middle layer in a cheese cake I've been making.
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Old 06-04-2011, 11:00 PM   #57
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Pam I made your recipe with a tweak

Rhubarb Dessert Tweaked

2 cups diced rhubarb mixed with 1 c. Splenda/Erythritol
8 oz. package cream cheese, softened
5 whole eggs
1/2 cup cream mixed with 1 tsp. white vinegar
1/2 pkg. diet strawberry gelatin
1 tsp. vanilla
2/3 c. Splenda

Place diced rhubarb with 1 c. Splenda in a small saucepan and cook over low heat until the Splenda is dissolved and the rhubarb has softened.
In mixer, combine all other ingredients, then fold in the rhubarb mixture.
Pour into a greased 8X8 inch pan and cook at 325 for about 45 minutes. The center should spring back at the center when touched.

Cool to room temperature and serve with whipped cream - Yummy!!

*I saved a little of the rhubarb sauce out. This rhubarb cheesecake
was a huge hit with my entire family. We topped it with some of
the sauce that I held back

Thanks Pam for this great recipe.
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Old 06-05-2011, 08:38 AM   #58
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Your welcome, Barbo. I like your idea of adding strawberry jello. Thanks! I'll have to try your version next time.
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Old 06-05-2011, 04:32 PM   #59
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Quote:
Originally Posted by Barbo View Post
Rhubarb Dessert Tweaked

2 cups diced rhubarb mixed with 1 c. Splenda/Erythritol
8 oz. package cream cheese, softened
5 whole eggs
1/2 cup cream mixed with 1 tsp. white vinegar
1/2 pkg. diet strawberry gelatin
1 tsp. vanilla
2/3 c. Splenda

Place diced rhubarb with 1 c. Splenda in a small saucepan and cook over low heat until the Splenda is dissolved and the rhubarb has softened.
In mixer, combine all other ingredients, then fold in the rhubarb mixture.
Pour into a greased 8X8 inch pan and cook at 325 for about 45 minutes. The center should spring back at the center when touched.

Cool to room temperature and serve with whipped cream - Yummy!!

*I saved a little of the rhubarb sauce out. This rhubarb cheesecake
was a huge hit with my entire family. We topped it with some of
the sauce that I held back

Thanks Pam for this great recipe.
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Barbo, is the Splenda/Erythritol a mix or either or?
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Old 06-05-2011, 04:42 PM   #60
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Quote:
Originally Posted by Tilly View Post
Barbo, is the Splenda/Erythritol a mix or either or?


Never mind, I see it is a mix.
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