Rhubarb!

zudy · 10-12-2009, 09:36 PM

Now that the cold weather has hit, I wanted some nice warm dessert-y fruit thing with minimal carbs so I decided to learn how to cook rhubarb better than I had in the past. Usually, my rhubarb disintegrates by the time I get it cooked. The other day, I found a 1965 recipe leaflet in an old cookbook. The photo on the recipe showed intact pieces of rhubarb, not the rhubarb-sauce that I always end up with. I plan to try it this week. Here are the directions: 6 cups rhubarb (about 2 lbs), 1.5 cups sugar (I'll try stevia, I think, for sweetener), 3/4 cup water. Place rhubarb in casserole with tight-fitting cover. In saucepan, bring sugar (hmm..maybe stevia and some erythritol) and water to boil. Pour over rhubarb and cover casserole. Cook in 350 degree oven for 30 mins. DO NOT STIR AT ANY TIME. Remove from oven and let cool in casserole. The recipe goes on to say that after the rhubarb has cooled, you can vary it by adding one to two cups sliced strawberries. I don't know if the resulting syrup is going to be too watery or not without the sugar but I guess it will be an experiment!

Faia · 10-12-2009, 10:30 PM

If the result is too thin and not enough "sauce" like, but tastes decent, try running a portion though a blender to yield some puree to mix in with the intact chunks?

zudy · 10-19-2009, 08:29 PM

Faia, thanks for the idea. I finally got around to trying the baking technique today and thought of putting one tablespoon of "not sugar" thickener stuff in with the water and stevia and it came out great! I didn't know if just using stevia would turn out either but it did! I just let it cool, put on some whipped cream and it was a wonderful cold-weather treat. Rhubarb has only 11 cals per stalk and that makes a big serving of this stuff! Next time, I'm going to try a little crumbly topping..maybe butter and almond flour and some clotted cream!

Faia · 10-20-2009, 04:03 AM

What is the "not sugar" thickener made from?

I saw today (Three Sheets: Hamburg on Hulu) that you can add a derivative of brown algae to liquids, spoon said liquid into another (calcium carbonate?) and it will develop a 'skin' such that the resulting globule will support its own weight.

zudy · 10-20-2009, 03:24 PM

Faia, I think I know what you are talking about..I've seen balls of fruit juice and yogurt made that way. (molecular gastronomy?) Anyway, the thickener is composed of vegetable gums: acacia guar, carob and xanthan. I got it at Netrition a while ago. It's used to thicken all sorts of things!

Charski · 10-21-2009, 09:39 AM

Not to threadjack, but Faia, we LOVE Zane Lamprey/Three Sheets! I even found a Beanie Baby Pleeplius which sits on our TV.

I, too, use the TTN/S for thickening up lots of stuff. May try this rhubarb this way - I'll get it all to myself cuz DH hates the stuff!

10-12-2009, 09:36 PM	#1
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Rhubarb! Now that the cold weather has hit, I wanted some nice warm dessert-y fruit thing with minimal carbs so I decided to learn how to cook rhubarb better than I had in the past. Usually, my rhubarb disintegrates by the time I get it cooked. The other day, I found a 1965 recipe leaflet in an old cookbook. The photo on the recipe showed intact pieces of rhubarb, not the rhubarb-sauce that I always end up with. I plan to try it this week. Here are the directions: 6 cups rhubarb (about 2 lbs), 1.5 cups sugar (I'll try stevia, I think, for sweetener), 3/4 cup water. Place rhubarb in casserole with tight-fitting cover. In saucepan, bring sugar (hmm..maybe stevia and some erythritol) and water to boil. Pour over rhubarb and cover casserole. Cook in 350 degree oven for 30 mins. DO NOT STIR AT ANY TIME. Remove from oven and let cool in casserole. The recipe goes on to say that after the rhubarb has cooled, you can vary it by adding one to two cups sliced strawberries. I don't know if the resulting syrup is going to be too watery or not without the sugar but I guess it will be an experiment!

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

10-12-2009, 10:30 PM	#2
Faia Senior LCF Member Join Date: Apr 2009 Location: Paragon City Posts: 218 Gallery: Faia WOE: LC/Avoid Frankenfoods Start Date: March 2009	If the result is too thin and not enough "sauce" like, but tastes decent, try running a portion though a blender to yield some puree to mix in with the intact chunks?

10-19-2009, 08:29 PM	#3
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Faia, thanks for the idea. I finally got around to trying the baking technique today and thought of putting one tablespoon of "not sugar" thickener stuff in with the water and stevia and it came out great! I didn't know if just using stevia would turn out either but it did! I just let it cool, put on some whipped cream and it was a wonderful cold-weather treat. Rhubarb has only 11 cals per stalk and that makes a big serving of this stuff! Next time, I'm going to try a little crumbly topping..maybe butter and almond flour and some clotted cream!

10-20-2009, 04:03 AM	#4
Faia Senior LCF Member Join Date: Apr 2009 Location: Paragon City Posts: 218 Gallery: Faia WOE: LC/Avoid Frankenfoods Start Date: March 2009	What is the "not sugar" thickener made from? I saw today (Three Sheets: Hamburg on Hulu) that you can add a derivative of brown algae to liquids, spoon said liquid into another (calcium carbonate?) and it will develop a 'skin' such that the resulting globule will support its own weight.

10-20-2009, 03:24 PM	#5
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Faia, I think I know what you are talking about..I've seen balls of fruit juice and yogurt made that way. (molecular gastronomy?) Anyway, the thickener is composed of vegetable gums: acacia guar, carob and xanthan. I got it at Netrition a while ago. It's used to thicken all sorts of things!

10-21-2009, 09:39 AM	#6
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Not to threadjack, but Faia, we LOVE Zane Lamprey/Three Sheets! I even found a Beanie Baby Pleeplius which sits on our TV. I, too, use the TTN/S for thickening up lots of stuff. May try this rhubarb this way - I'll get it all to myself cuz DH hates the stuff!