World's Most Challenging Veggie?

[Guest guest]

I got some rhubarb in my CSA box today and, I admit it, I've never been

a fan.

 

Since I have to avoid sweets (and I eschew fake sugars) I need to find a

yummy way to prepare this rhubarb without a ton of sugar (or similar).

I've searched our recipe files and haven't found anything. I've search

the internet and found 1001 dessert recipes for rhubarb (or salad

recipes that use gelatin _and_ sugar).

 

So far, the most viable thing I've found is to use it to make

rhubarb/applesauce. What else can you do with rhubarb that won't spike

blood sugar? What about soup? Does rhubarb make good soup?

 

Sharon

[Guest guest]

I found a lovely new way to make rhubarb, because it, too, was in my CSA box

about a month or two ago (we're in CA).

I cooked it briefly with strawberries, lemon zest and a little lemon juice and

several drops of SweetLeaf lemon stevia (love those flavoured eyedropper

bottles!) and whipped it into some vegan tapioca pudd. Luscious!

Shen

 

 

 

[Guest guest]

Using rhubarb without sweetening....Well, I 've never tried this, but it might

be a possibility:

 

You might try using it in THIN slices or finely-diced pieces where you would

LIKE to add tartness to a food. My DH and I love having a meal with a huge

dinner-plate-sized salad on it as the main thing. When I make a salad, I put in

just about anything you can imagine--and try new things all the time. (In the

winters, it;'s soups; in the summers, it's dinner salads!)

 

One thing I tried a while back (around Thanksgiving, when they were available)

was chopping up RAW, un-sweetened cranberries (not the dried, sweet ones, but

the ones you buy whole for making your cranberry sauce and relishes) onto the

salad greens and other veggies. I didn't know how it would turn out, but those

little bits of tart-ness were really refreshing mixed in with more bland

ingredients--like shredded up tofu, shredded cheese, chopped nuts of various

kinds, chopped hard-boiled egg, cooked pasta, or whatever.

 

I love a VARIETY of flavors, colors, textures, and such when making these

salads. I have the gut feeling that very THIN slices of MODERATE amounts of

rhubarb stalks (NEVER the leaves, BTW!!) might add a little " je ne sais quoi "

to a lovely, multi-vegetable salad! (In fact, I just might try this myself

the first chance I get with some new rhubarb this coming week!)

 

Good wishes for your good eating!

--Laura B., in Illinois

 

 

 

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[Guest guest]

Stevia is a sweetener and rthe few drops with the strawberries was very sweet,

indeed.

Shenoa