Charming and surprisingly versatile, rhubarb is a vastly under appreciated delicacy.
Rhubarb came originally from Asia, and though a vegetable, rhubarb is usually seen (and used) more like a fruit. Varieties includes cherry rhubarb and the more delicate strawberry rhubarb. Fresh rhubarb shows up in markets in the spring. If you can't find it fresh, frozen rhubarb is a fine substitute (but make sure it's unsweetened!)
The stalks or stems are described as an elongated and swollen petiole and are popular as a dessert or for pies in Summer. Rhubarb is very low in sugar, so it's an ideal low carb food. Of course because of its low sugar content, it has a sour taste and needs to be sweetened with your favorite artificial sweeteners (or combination of them.) But, here's a hint: You can cut down on the amount of sweetener needed in rhubarb sauce by soaking the rhubarb in cold water and a pinch of baking soda prior to cooking. The water will turn black. Drain off this water, add fresh water and cook. The sauce gets sweet with less sweetener because you've lowered the acidity of the rhubarb.
Rhubarb is 95% water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and so is not easily absorbed by the body. Rhubarb is somewhat acidic (pH 3.1-3.2) but in most recipes this is normally offset by the sweeteners and complimentary ingredients. One cup diced Rhubarb contains about 26 calories, and 2.8 grams of carbohydrate after fiber.
Rhubarb is sold by the "bunch" which is usually 2 to 2-1/2 lbs., 1 lb. cooked yields 3/4 cup. When buying Rhubarb, choose fresh crisp stalks, and peel off any stringy covering before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. The stalks can be stored for 2 to 4 weeks at 32°F. A 1 pound bunch contains 3 to 5 stalks. Before use, discard any leaves and trim the ends. Completely peeling rhubarb is unnecessary.
Remember, NEVER eat rhubarb leaves! They contain high levels of oxalic acid, a toxin. Because of this danger, many supermarkets sell the stalks the leaves already removed.
Most of the dishes below can be made with a combination of berries (usually strawberries) and rhubarb instead of all rhubarb if you prefer.
Alternatively, this dish is great made by grilling the chicken (gas
grill, hibachi, etc) and then oven-heating to seal rhubarb sauce.
Cook until clear and thickened... about two minutes. Add lemon juice. Cool.
Preheat oven to 375°F.
Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt.
Bake uncovered in 375°F oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer.
Serve immediately with sauce spooned over chicken.
Serves 4 — 1.5 grams carbohydrate per serving.
This dish could almost be called a "custard pizza". It's unique to say
the least, but |
really quite good.
On lightly floured surface, roll dough into 14 inch circle. Fit dough into bottom and up sides of 10-12 inch tart pan; trim off excess dough. Prick all over with fork. Bake for 12-17 minutes or until light golden brown.
Spread 2 tablespoons Keto orange marmalade over bottom of baked pastry.
Meanwhile, in medium bowl, sprinkle 1/4 teaspoon guar gum into 1 cup Splenda and mix well. Add to 2 beaten eggs, and 1/2 teaspoon nutmeg, mixing well.
Stir in rhubarb. Pour rhubarb mixture into baked pastry. Bake for 35-40 minutes or until filling is set.
Meanwhile, in a microwave safe dish, place 1/4 cup Keto orange marmalade and 1 tablespoon water. Heat 30 seconds covered, then remove and stir.
Spread over baked tart. Serve warm or cooled. Refrigerate.
Frozen rhubarb can be used in place of fresh if needed.
Makes 8 servings — 7.9 grams of carbohydrate per serving.
These are great! The tangy orange flavored batter goes really well with
In a large bowl, combine finely diced rhubarb with orange soda (or water and orange flavor), oil, melted butter, cream, marmalade, and beaten eggs. Stir to blend well.
In a separate bowl, combine Splenda, Diabetisweet, vanilla whey protein powder, oat and gluten flours, and ground pecans. Thoroughly mix. Add xanthan or guar gum, cinnamon, baking powder, and baking soda. Blend together well.
A little at a time, add dry mixture to wet mixture, whisking as you go, until all ingredients are mixed and moist.
Spray 12 muffin cups with non-stick spray, and pour batter into cups. Bake at 350°F for 15 minutes, being careful not to over bake.
Makes 12 muffins — 4.6 grams of carbohydrate per muffin.
Our thanks to Janie Frick who sent us this one. We love it! |
Meanwhile, whip cream with sweetener and vanilla.
Divide warm rhubarb into two serving dishes, and top each with whipped cream.
Serves 2. 3.5 grams carbohydrate per serving.
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