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Bonus Recipes: Rhubarb
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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
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.
Rhubarb Baked Chicken
Alternatively, this dish is great made by grilling the chicken (gas
grill, hibachi, etc) and then oven-heating to seal rhubarb sauce.
Combine Splenda, rhubarb, red food color and water in a saucepan. Cook and stir
over medium heat until mixture boils. Sprinkle guar gum into mixture (sprinkling
from a "salt-type" shaker works well.)
- 3 lb. chicken breasts and thighs
- 2 cup diced rhubarb
- few drops red food color (optional)
- 1/3 cup Splenda
- 1 1/2 cups water
- 1/2 Tablespoon guar gum (or to desired thickness)
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
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
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.
Rhubarb Custard Tart
This dish could almost be called a "custard pizza". It's unique to say
the least, but |
really quite good.
- 1/2 cup Keto Pizza Dough Mix
- 1/4 cup whey protein powder
- 1/4 cup vital wheat gluten flour
- 1/3 cup oat flour
- 1 Tablespoon Splenda
- 1/2 cup butter
- 2-3 Tablespoons cold water
- 2 Tablespoons Keto orange marmalade
- 1 cup Splenda
- 1/4 teaspoon guar gum
- 2 eggs slightly beaten
- 1/2 teaspoon nutmeg
- 3 1/2 cups fresh sliced rhubarb
Heat oven to 400°F. In medium bowl, combine Keto Pizza Dough Mix with whey
potein powder, wheat gluten, and oat flour. Mix well. Add 1 tablespoon Splenda,
and cut in butter until crumbly. With fork, mix 2-3 tablespoons very cold water
until moistened. Form into pastry ball.
- 1/4 cup Keto orange marmalade
- 1 Tablespoon water
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.
Rhubarb Pecan Muffins
These are great! The tangy orange flavored batter goes really well with
Preheat oven to 350°F.
- 1 cup very finely diced rhubarb
- 1/2 cup diet orange soda
OR 1/2 cup water plus 1/4 teaspoon orange extract
- 1/3 cup almond or light olive oil
- 1/3 cup melted butter
- 1/3 cup heavy whipping cream
- 1/4 cup Keto or Jok n Al Orange Marmalade
- 3 eggs, beaten
- 1/2 cup Splenda
- 1/4 cup Diabetisweet
- 1 cup vanilla whey protein powder
- 1/4 cup oat flour
- 2 Tablespoons vital wheat gluten flour
- 1/4 cup finely ground pecans
- 1 1/2 teaspoons xanthan or guar gum
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
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.
Warm Rhubarb Cups with Whipped Cream
Our thanks to Janie Frick who sent us this one. We love it! |
- 2 cups fresh or frozen rhubarb (1/2-inch slices)
- 1/4 cup water
- 4 Tablespoons Splenda
- few drops red food color (optional)
Place rhubarb and water in small pan. Bring to boil and turn heat down
and allow to simmer 10 to 15 minutes (until rhubarb is soft, but not
mushy.) Stir in red food color, if using. Add Splenda and stir well.
Remove from heat and allow to cool.
- 1/2 cup heavy whipping cream
- Sweetener to taste
- 1 teaspoon vanilla extract
Meanwhile, whip cream with sweetener and vanilla.
Divide warm rhubarb into two serving dishes, and top each with
Serves 2. 3.5 grams carbohydrate per serving.
Nature's Own Reduced Carb, Premium Wheat Bread!|
If you'll pardon the cliché reference, this is "better than sliced bread!"
Because it IS! You absolutely will not believe how good this is
until you try it! I mean it!
You see, every so often, something comes along that rocks the Low Carb world! And this is
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Is it the lowest in carbs? No. It is "reduced carb" bread... not as low as some. But believe us, the
taste of this great bread TOTALLY makes up for that! Plus, this bread is BIG! You know... as in "real
What do I mean? Well, have you ever made a sandwich with other low carb breads and
found you had far more "filling" than bread? It was "sticking out" around the edges? That won't happen
with this bread! The slices are BIG... the loaf is BIG!
A FULL ONE POUND AND FOUR OUNCES PER LOAF! It is REAL, FULL SIZE bread!
We dare you to try it! (You won't be disappointed!)
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