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Old 03-28-2008, 10:36 AM   #1
shykins
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rhubarb recipes???

just got hold of a LARGE bag of rhubarb and wondered if anyone had some really good lowcarb recipes for it

bear in mind i am in uk so have no access to carbquick etc.. i do have protein powder, almond flour and da vincis tho

thanks in advance
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Old 03-28-2008, 11:08 AM   #2
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Adore rhubarb!

Love rhubard (and other tart things). I shall be lurking here in hopes of finding a recipe simple enough for a culinarily-challenged LC'er to create. How about starting off just stewing it, then adding stevia lightly to offset the tartness? Be careful as stevia is amazingly strong. One of my stevia powders recommends inserting a toothpick, then removing the toothpick and using the adhering powder to sweeten a full 8oz glass of whatever. Imagine how sweet that is!
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Old 03-28-2008, 11:14 AM   #3
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I have this recipe from Suzanne Somers' website. It's easy to prepare and soooo good!


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!!
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Old 03-28-2008, 11:21 AM   #4
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Baked Rhubard Custard

Found a recipe I got years ago from an Australian LC'er (Dale at LowCarbOz). Maybe you'll like it. Dale's moved on now, but her recipes are so good!

Baked Rhubarb Custard

This is a Diana Lee recipe for pie, but I just put it in 6 or 7 ramekins.

4 eggs
1/2 cup water
1 cup whipping cream
1 cup splenda
1/4 cup melted butter
2 tsp vanilla extract
1/2 tsp orange zest
2-1/2 cups finely cut rhubarb
1/2 cup splenda

Combine rhubarb, 1/2 cup splenda and microwave on high for 1 minute.
In a different bowl, beat eggs, water, cream, splenda, butter, vanilla, orange zest. Put the rhubarb into 6 or7 ramekins, add custard mix.

Bake at 180C / 266F for approximately 35--40 minutes.

You will find the 1 minute for the rhubarb doesn't do much,
but it does enough that it is beautiful by the end of the baking period.

Dale at LowcarbOz
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Old 03-29-2008, 04:40 PM   #5
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I peel it and eat it lightly salted. Have since I was a kid, and LOVE it!
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Old 03-29-2008, 11:10 PM   #6
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Raw rhubarb? Never heard of this...but love the idea!

I can hardly wait to find some ruby red stalks for sale at the market, to try this - raw rhubarb. Wish I'd known about this when we had rhubarb growing in our Ohio backyard. I've always loved it, but never had it raw. Oh, I can hardly wait!

Rhubarb Nutrient Content - Nutrition indicates 3.3g net carbs per cup of diced raw rhubarb

Last edited by Zer; 03-29-2008 at 11:15 PM..
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Old 03-30-2008, 02:43 AM   #7
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thanks for the suggestions... had it just stewed with some cream yesterday and it was lovely.. (weird cos i used to hate the stuff)

not sure about raw but hey i will try anything once lol

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Old 03-30-2008, 04:25 AM   #8
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Rhubarb-strawberry combination

Might be interesting to use DaVinci sf strawberry syrup as a sweetener for the rhubarb, as I see a lot of rhubarb-strawberry sweets in USA. A lot? Not as much as I'd like, of course, as piecrust and cobbler-crumbles is no longer a part of my life. Stewed with strawberry-flavor sweetener might be interesting. Oh, how I yearn for rhubarb's tart tangy taste! I've got some freeze-dried 'just-cranberries' that are delightfully tart, but rhubarb...ah, that's a special taste, isn't it?
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Old 03-30-2008, 09:34 AM   #9
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forgot to say i added some da vinci spiced syrup to it when it was cooked and it was delicious!!!
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Old 03-30-2008, 10:08 AM   #10
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Although I do have some Splenda that I'd like to use up and be done with (not needing as much alternative sweetener as I thought I might need, being not that much for sweets), I think I'll first stew up some rhubarb and then sweeten to taste. I do enjoy tart tastes!

What spiced DaVinci did you add to your rhubarb?
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Old 03-30-2008, 10:16 AM   #11
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i am like u i dont like lots of sweets.. i still have the same pot of splenda i bought when i started atkins almost 4 yrs ago lolol

the da vinci i used was called spice blend and i added it after i cooked the rhubarb

i was toying with trying a crumble making the topping with almond flour, butter and a small amount of splenda... maybe next week as i am trying to do a couple of weeks of induction at the moment
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Old 03-30-2008, 10:21 AM   #12
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I'll have to look for 'spice blend' in the DaVinci array. I've mostly tried to find caramel substitutes - dulce de leche and English toffee and the like. I think a spicey flavor would be nice to have. Might be great in tea, although I like my tea plain or with a bit of lemon, when I do have tea. Never got into milk tea.
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Old 03-30-2008, 08:14 PM   #13
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Ooh, I want to try some of these! My mom used to make rhubarb pie when I was little. I like it a lot and hey, it counts toward your veggie allowance! I saw some in the store the other day but wasn't sure what to do with it.
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Old 04-04-2008, 08:27 PM   #14
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Raw rhubarb

I'm definitely going to try this, when next I see rhubarb stalks for sale!
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Old 04-04-2008, 11:47 PM   #15
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well i tried it raw and even tried it with some salt on but it wasnt for me.. mind u i used to hate the stuff but not really like it stewed with cream

it occurred to me it could be used in savoury dishes maybe curry but cant really find a recipe anyone used it that way?
x
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Old 04-05-2008, 06:36 AM   #16
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Using rhubarb in savory dishes, like curries? I wonder. It sure looks like red celery, so maybe it could be used anyplace that celery is called for??? Not sure. Might just have to try it - and report back to us if you find it tasty. Could be.
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Old 04-07-2008, 12:22 AM   #17
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Rhubarb/Strawberry Compote

My mom always stewed the two together with lots of sugar and cooked
it down. It was almost jam, but we ate it for dessert, chilled and topped
with whipped cream. Sometimes she put it in a pie crust.

I don't have a recipe, but I'm sure we can just experiment cooking them
together and adding the amount of sugar subs to make our tastebuds
happy, whip up some cream and see what happens. Oh she added a dash
of strawberry KoolAid for color as the fruit kinda cooks a little paler than
she liked it.
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Old 04-07-2008, 07:00 AM   #18
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This is how I make rhubarb sauce:

2 lbs. frozen rhubarb
1 lb. frozen strawberries
1 1/2 cups Splenda (or equivalent sweetener)

Put frozen rhubarb in slow cooker. Soften strawberries in microwave and mash. Stir Splenda into strawberries and pour this mixture over the rhubarb. Cook on low for about three hours.

I love this stuff! And so do all the high carbers who try it. My sister told me it isn't sweet enough, but no one else has said that.
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Old 04-27-2008, 08:01 AM   #19
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I haven't read through this thread, but since rhubarb season is coming up I will definitely be checking to see what recipes and ideas you've all come up with.

I just wanted to offer a quick and easy tip that works to give color to rhubarb sauce, etc. I keep dry sugar free Kool-Aid in a small container with a sprinkle top and cover--the size that McCormick Cream of Tartar comes in--and sprinkle some into the sauce until I get a pleasing reddish color. Strawberry Kook-Aid would be a good choice. I think mine is Cherry or Black Cherry because that's what I had on hand at the time DH suggested trying it when I was disappointed in the drab color of my rhubarb sauce. Usually I don't have a problem but we were having guests and serving it over LC ice cream and I wanted it to look as good as it tasted. A little goes a long way. I'm still using the original package.
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Old 04-27-2008, 09:32 AM   #20
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Organic flavors...

Tuscanytrace has a thread at http://www.lowcarbfriends.com/bbs/ma...l-flavors.html that explores the world of organic flavors and other wonders. Might be a way to brighten up one's drab cooked rhubarb without risking chemicals in Kool-Aid, which I suspect uses one or more of the dangerous red-range coloring chemicals that I am learning to avoid.

No luck in finding a list of ingredients, but did find a nifty site exploring use of Kool-Aid as hair dye, among other things. See Kool-Aid FAQ v7.0 if you are curious.

Last edited by Zer; 04-27-2008 at 09:52 AM..
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Old 04-27-2008, 09:52 AM   #21
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we dont have anything like that kool aid u mentioned over here but idont mind the colour anyways

am going to try rhubarb crumble in the next couple weeks... crumble mde with almond flour, butter and splenda

x
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Old 05-17-2008, 02:33 PM   #22
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Bump! I found some rhubarb at the farm stand today and can't wait to try it. I'd like to try one of the baked desserts as well as attempt to stew it, without strawberries.
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Old 05-17-2008, 05:17 PM   #23
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I made a slightly tart rhubarb sauce tonight and served it on top of roast pork. It was very good.
I took 3 and 1/2 cups of diced fresh rhubarb, (because that is what I had left after DW made a strawberry rhubarb pie to take to our son), put it in a sauce pan with 1/2 cup water and 1/2 cup sugar equivalent of liquid splenda and simmered the rhubarb until it disolved, stirring occasionally, then I added 1 Tbls of Davinci's French Vanilla to smooth the flavor. I served it warm on top of the pork roast. DW is going to also have it on an english muffin tomorrow.
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Old 05-17-2008, 06:58 PM   #24
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Quote:
Originally Posted by hdyhouse View Post
I made a slightly tart rhubarb sauce tonight and served it on top of roast pork. It was very good.
I took 3 and 1/2 cups of diced fresh rhubarb, (because that is what I had left after DW made a strawberry rhubarb pie to take to our son), put it in a sauce pan with 1/2 cup water and 1/2 cup sugar equivalent of liquid splenda and simmered the rhubarb until it disolved, stirring occasionally, then I added 1 Tbls of Davinci's French Vanilla to smooth the flavor. I served it warm on top of the pork roast. DW is going to also have it on an english muffin tomorrow.
Oh, good, thanks for telling me how you did it. I want to make some and eat it with Greek yogurt. I will probably use more sweetener than you did since it's not for a savory dish.
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Old 05-17-2008, 08:59 PM   #25
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No-Bake Strawberry-Rhubarb Crisp
Here is a quick and delicious dessert. Serve with whipped cream
or low-carb ice cream. It came from a lowcarb recipe post..Don't
know the author..maybe Annie..

No Bake Fruit Crisp

1 cup rhubarb, chopped or sliced small
1-2 Tbs. water
1 tsp. cinnamon
1 cup slice strawberries
Splenda to taste

Topping:

1/4 cup sliced almonds
1 Tbs. butter
2 tsp. granulated Splenda or brown sugar replacement

In a small saucepan cook rhubarb, water, and cinnamon on medium high heat covered until rhubarb mixture is like apple sauce. Take off the burner and add the strawberries. Stir
in the Splenda to taste. Place in 4 serving dishes.

In a small frying pan place butter and on medium high heat stir
in almonds and cook until golden. Watch that you don't burn them. When they are done, remove them from the heat and cool
for about 5 minutes. Then sprinkle the sweetener on top of them
and toss.

Sprinkle over the strawberry/rhubarb mixture. Serve with whipped cream or lowcarb ice cream..
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Old 05-17-2008, 09:38 PM   #26
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WOW, I just have not thought about eating rhubarb on Atkins. I have about 21 plants that are ready to start picking but just don`t do. I was going to dig them up a few years back, but a couple of peeps said they wanted me to keep them. Well last year they did not pick any so there they sat. So I guess I`ll pick and use and freeze for winter. Great idea. And I printed out all these recipes as I finally got a printer. Thanks for starting the thread. Sue
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Old 05-18-2008, 09:43 AM   #27
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Quote:
Originally Posted by Pam View Post
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 made this yesterday and had it for breakfast - YUM! I used Splenda Quick Packs and also subbed vanilla unsweetened Almond Breeze for the cream, just because cream is such a notorious staller and I'm trying to keep consumption down. It also took a bit longer than 45 minutes for me, more like 55. Delish. I am going to go back and buy out the farmstand's rhubarb and freeze what I can't eat.
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Old 05-18-2008, 01:29 PM   #28
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Mandy: Now is this like rhubarb cheesecake? or custard??
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Old 05-18-2008, 02:14 PM   #29
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Mandy - I'd like to know more about this dessert also, custardy, cheesecakey? I have just enough rhubarb left over from a strawberry/rhubarb pie that I made for DH to try this. Before seeing this recipe I was going to see if I could find a recipe for rhubarb muffins or something similar.

Anyone have a muffin or coffee cake type recipe using rhubarb?
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Old 05-18-2008, 02:56 PM   #30
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Carolyn & Tweaker...........this dessert reminds me of bread pudding rather than a cheesecake or custard. Anytime I find frozen rhubarb, I make this dessert. Try it, you'll really like it. I top it with vanilla ice cream or whipped cream. If I serve it for breakfast, I'll pour heavy cream over it. Absolutely delicious!!!
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