Does anyone have recipes for this? Mine is really popping up. I see that it's really low carb, too.

I'm thinking of a rhubarb crisp using almond meal to replace the flour in the topping. Hmmm....

I have a recipe in my book. If you don't have it yet, I'd be happy to share my rhubarb crunch recipe.

You could also try stewing sliced rhubarb with an equal amount of strawberries until it forms a sauce. After it cools, sweeten to taste. I used the DaVinci SF French Vanilla syrup and it was really good. Goes great on anything, especially low-carb cheesecake and on top of yogurt. It's also good just eaten straight. It would also be good over low-carb pancakes and waffles.

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Esther

I do that, too, Esther. I do it about 2 to 1, rhubarb to strawberries. I love it on my home made ice cream!

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Really? Rhubarb is low-carb?! I love that stuff but haven't checked it out for low-carb purposes - DH hates it so if I make it I get it all to myself!

I usually cut it crosswise into 1/2" pieces, add some water and Splenda, and nuke til it's tender when I DO make it.

I'll have to get some for myself - every now and then it's a real TREAT to have something I KNOW will still be in the fridge when I go to get some!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Sharron, I do have your book, so I'll have to look it up. It was still in the car from my vacation--I had to take it with me, just in case!

I also found some recipes online that sound good.

I'll have to be careful, though--my mom developed a severe allergy to rhubarb at about my age. I'd hate to think all my nice rhubarb would go to waste if I can't eat it!

that rhubarb sauce with strawberries sounds wonderful. How exactly to you make it? I'm a begging cooker soo i don't understand the word "Stew" exactly

Kat, the way I've been making it lately is with frozen strawberries and rhubarb. I empty a bag of each in the pot and put it on low. As the fruit thaws out, it provides a liquid that the fruit eventually will break down in. Cook over low heat until the fruit is really soft and and breaks up easily. I cover my pot, but you really have to watch it because fruit foams up when it boils and before you know it, you can have a real mess on the stove. If you are making it with fresh fruit, you'll need to put some water in the bottom of the pot for the fruit to cook in. The rhubarb should be cut in 1-2 inch chunks and the stawberries can be left whole or cut up depending on their size. I let it cool completely in the fridge before adding my sweetener to it. Hope this helps!

Maggie, my mom always got rhubarb from my grandmother and made this sauce all summer long when I was a kid. We loved it over ice cream the best.

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Esther

This thread has me hankering for some of my mom's strawberry rhubarb pie. It was the best dessert in the world. Unfortunately her recipe wasn't written down and she's long gone.

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my blog

1 cup of raw diced rhubarb = 3 net gms of carbs. A tasty carb-bargain!

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Rob,
My grandma made strawberry-rhubarb pie, too, and it was a real treat. We grew rhubarb in our yard, and it was my job to pick it.
I live in a condo now, so no garden; :( but I'm going to see if I can find some fresh rhubarb in the store...Sharron's crunch recipe, with strawberries added, sounds great!!

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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Well, I made it last night. For the topping, I used hazelnut meal, butter, cinnamon, splenda, and a little bit of Atkins bake mix. I could tell that the consistency wasn't quite right but wasn't too worried about it. The "crisp" didn't turn out crispy at all, as it just sank right into the rhubarb mixture--but it tasted good! Hazelnut goes really well with rhubarb, it turns out.

I had my boy cut some rhubarb this morning and made a fantastic crumble using the recipe on this website. I always ate rhubarb pie in the past, but this was every bit as good as pie, especially knowing it was low carb. Everybody liked it-even the non-LC'ers.

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Karen
147/135 LF
135/127/117 LC

my mom used to make rhubarb-strawberry jam every year when i was growing up, it was wondeful. shes gone now, but my sister may know the recipe, im sure its something that can be low carbed. i'd love a good homemade jelly recipe to use =)

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Erin
i am not a number!
^^^ pic above is result of atkins induced pregnancy ^^^

MMMM! I like to slice, simmer & sweeten some rhubarb, then after it cools add it to SF strawberry jello. Top with some whipped cream if you'd like.
Very tart & refreshing.
Renee