Rhubarb....healthy recipes????

scweegie
scweegie Posts: 59
edited September 20 in Recipes
Hi, I love rhubarb pie, however pie is no where near anything I should be eating. I do have access to a ton of rhubarb, does anyone have any healthy recipes?

Replies

  • jenn1717
    jenn1717 Posts: 1 Member
    I second this request! I have lots of Rhubarb too!
  • nehtaeh
    nehtaeh Posts: 2,849 Member
    My grandma used to make rhubarb sauce. Not really sure how, I'm sure you could find a recipe and alter it to be healthier.
  • scweegie
    scweegie Posts: 59
    I was doing a search on spark recipes and it seems that most are made "healthier" or less calories using splenda. My problem is I can't stand that crap, sorry....that is just how I feel.
  • immacookie
    immacookie Posts: 7,424 Member
    My grandma used to make rhubarb sauce. Not really sure how, I'm sure you could find a recipe and alter it to be healthier.

    my granny did too... rhubarb, butter and white sugar... boil until thick and syrupy... OH SO AWESOME over fresh vanilla ice cream :blushing:

    Yeah I know that's not healthy, but lordy was it good. :bigsmile:

    Looks like most rhubarb recipes out there are for baked goods or jam or something of that nature?
  • ImGettingFit
    ImGettingFit Posts: 9
    don't remember where I got this........since you don't like Splenda I guess you could use another substitute??

    Strawberry Rhubarb Pie - 45 Minutes to Prepare and Cook
    Ingredients:
    3 cups sliced strawberries
    3 sups sliced rhubarb
    3/4 cup Splenda
    2 T. cornstarch
    1 Pillsbury pie crust

    Directions
    Combine all ingredients except pie crust. Cook until heated through. Pour into 9" pie plate sprayed with Pam. Top with crust. Cut slits in top.

    Bake at 375 degrees for 40-45 minutes.

    Number of Servings: 6
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 62.2
    • Total Fat: 1.9 g
    • Cholesterol: 0.0 mg
    • Sodium: 38.8 mg
    • Total Carbs: 12.5 g
    • Dietary Fiber: 3.0 g
    • Protein: 1.4 g
  • TCASMEY
    TCASMEY Posts: 1,405 Member
    Maybe a whole wheat rhubarb bread but substitute the oil with applesauce.

    I remember rhubarb sauce but grandma would serve it with homemade buttered bread! YUM!
  • Rugbychick16
    Rugbychick16 Posts: 183 Member
    don't remember where I got this........since you don't like Splenda I guess you could use another substitute??

    Strawberry Rhubarb Pie - 45 Minutes to Prepare and Cook
    Ingredients:
    3 cups sliced strawberries
    3 sups sliced rhubarb
    3/4 cup Splenda
    2 T. cornstarch
    1 Pillsbury pie crust

    Directions
    Combine all ingredients except pie crust. Cook until heated through. Pour into 9" pie plate sprayed with Pam. Top with crust. Cut slits in top.

    Bake at 375 degrees for 40-45 minutes.

    Number of Servings: 6
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 62.2
    • Total Fat: 1.9 g
    • Cholesterol: 0.0 mg
    • Sodium: 38.8 mg
    • Total Carbs: 12.5 g
    • Dietary Fiber: 3.0 g
    • Protein: 1.4 g


    That pretty much sounds amazing!!!
  • xonophone
    xonophone Posts: 474 Member
    I never used to like strawberry rhubarb pie as a kid, but on a whim I got some fresh rhubarb from one of the local farms and am willing to give it another shot. Thanks for posting the recipe!
  • shannahrose
    shannahrose Posts: 585 Member
    i'm a rhubarb virgin - but this sounds amazing!
  • rinren84
    rinren84 Posts: 82 Member
    Rhubarb is amazing in coffee cake. Just sprinkel some frozen chopped rhubarb or fresh at the bottom of any healthy coffee cake recipe and bake. So good. I usually toss my rhubarb is just a tablespoon of sugar or some sugar substitute. This is also good with any berry, especially blackberries.
  • xonophone
    xonophone Posts: 474 Member
    Rhubarb is amazing in coffee cake. Just sprinkel some frozen chopped rhubarb or fresh at the bottom of any healthy coffee cake recipe and bake. So good. I usually toss my rhubarb is just a tablespoon of sugar or some sugar substitute. This is also good with any berry, especially blackberries.

    Do you mean you can just chop fresh rhubarb and sprinkle sweetener over it? I always thought you had to cook rhubarb first to make it edible.
  • cdickey
    cdickey Posts: 230
    Might sound awful but I just like to eat it raw with a little salt on it. Have done it since I was a kid.
  • dontpanic1984
    dontpanic1984 Posts: 82 Member
    Rhubarb sorbet for 116 cal per serving.

    http://www.recipezaar.com/recipe/Rhubarb-Sorbet-92541

    Sure, it's sorbet, so it's not low in sugar, but it's a good treat with basically no fat at all. For a dessert, I'd say that's pretty good. I had a rhubarb mint sorbet at a farmers market in Chicago that was AMAZING. Put some mint in this recipe. ...now I want some.
  • dontpanic1984
    dontpanic1984 Posts: 82 Member
    did a search for ya:

    http://www.savor-the-rhubarb.com/healthier-rhubarb-recipe.html

    they've got a bunch of ideas.
  • JosieMomGramma
    JosieMomGramma Posts: 727 Member
    A good rhubarb dessert is to stew your chopped rhubarb in a tiny bit of water & sweeten with splenda. Make a custard from the Birds eye custard which is a powder in a can. Pour some custard in the bottom of a dessert nappy then cover with some stewed rhubarb. I like it when it is still warm , but can be eaten cold too. Creamy & tart & delicious!
  • LavenderBouquet
    LavenderBouquet Posts: 736 Member
    Mmmm.. strawberry rhubarb pie is delicious..
    I just wanted to add that lol

    Hope you find some good recipes, though I don't care for using a lot of artificial sweeteners in what I eat.
  • dontpanic1984
    dontpanic1984 Posts: 82 Member
    I was doing a search on spark recipes and it seems that most are made "healthier" or less calories using splenda. My problem is I can't stand that crap, sorry....that is just how I feel.

    i agree completely. sometimes i feel like i'm the only (health-food conscious) person in the world who can't stand splenda. you understand.

    i'm even worse in that i can't even handle any of the artificial sweetners (equal, sweet n low, etc). xylitol is okay. try xylitol? it's not as... fake-tasting, i guess.
  • AwMyLoLo
    AwMyLoLo Posts: 1,571 Member
    BUMP!
  • CherylsTime
    CherylsTime Posts: 11 Member
    My mom used to make rhubarb sauce and add strawberry Jello. We had it over toast in the morning.
  • scweegie
    scweegie Posts: 59
    thanks for all the suggestions.

    However my rhubarb crop has dried up for the season, I am used to it fresh, but now I may try it frozen.

    I too second it raw with a little salt, gets my mouth watering just thinking about it.

    Back to the sweeteners, I even gave truvia a chance, to me it still tastes like crap. Guess I will just limit my intake of the real stuff.
  • vbalchick_09
    vbalchick_09 Posts: 33 Member
    Splenda is the worst thing for you. Dont you use. Same goes for "diet" soda...ect
  • dontpanic1984
    dontpanic1984 Posts: 82 Member
    Splenda is the worst thing for you. Dont you use. Same goes for "diet" soda...ect

    I've heard people say this. I'm curious as to how. Could you link something, or just summarize. Thanks!
  • tmmarsh81
    tmmarsh81 Posts: 1
    Try using raw honey as your substitute for sugar. Natural sugars are processed through the body like food, in the stomach and intestine. Artificial sweeteners are processed through your liver like it would process alcohol.
  • NK1112
    NK1112 Posts: 781 Member
    Try this … got it from a newsletter I get from GI News, it's out of Australia, so the measurements are metric.

    Rhubarb and pear coconut crumble.

    Rhubarb and pear make wonderful partners and when teamed with a coconut and macadamia nut crumble topping in this dessert it brings sunshine to cold wintery days. The coconut sugar lends a lovely rich caramel flavour but can be replaced by brown sugar if you wish. I served it with coconut milk yogurt alternative, which worked well.

    Serves 8

    Preparation time: 20 minutes
    Baking time: 35-40 minutes

    1 bunch rhubarb, trimmed and cut into 4cm/1½in lengths (about 500g/1lb 2oz trimmed and chopped rhubarb)
    4 firm ripe pears such as Josephine, Williams or Packham (about 750g/1lb 8oz)
    2 tbsp coconut or brown sugar
    Coconut milk yoghurt alternative, to serve

    Crumble topping
    ½ cup rolled oats
    ½ cup flaked coconut
    1/3 cup macadamia nuts, coarsely chopped
    ¼ cup coconut or brown sugar
    2 tbsp (40ml) LSA (ground linseeds, sunflower seeds and almonds)
    1½ tsp ground cinnamon
    ¼ cup sunflower oil
    ½ tsp natural vanilla essence or extract
  • NK1112
    NK1112 Posts: 781 Member
    Low GI Food of the Month

    Do You Have the GI for Fresh Rhubarb Stalks?

    No. Despite being popularised by celeb chefs as a great low GI food in their TV shows and books, fresh rhubarb contains so little carbohydrate (less than 2 grams per 100 grams), that it is actually not possible to measure its GI. But if you like to crunch raw rhubarb, pile your plate high and enjoy a veggie that’s a great source of vitamin C and potassium and a good source of fibre with virtually no calories and certainly no fat. However, most of us find eating rhubarb this way a little hard to take: unbearably tart and way too crunchy. And so we cook it and sweeten it. And that’s where the carbs come in along with the calories (kilojoules) – and the GI. Sugar is probably the favourite sweetener (brown sugar is hard to beat) and many recipes recommend around 120 g/4 oz sugar (or even more – they call it ‘to taste’) to 450 g/1 lb chopped rhubarb stems. However, you can sweeten rhubarb in other lower GI ways: try combining it fifty/fifty with chopped (low GI) apple, a little grated ginger root, the juice of 1 orange and about 3 tablespoons of pure floral honey … or leave out the ginger and orange and bake it with a couple of split vanilla beans. The options are endless as you’ll find if you check out the ‘Rhubarb Recipe Collection’ on www.rhubarbinfo.com/recipe-index.html
  • _Terrapin_
    _Terrapin_ Posts: 4,301 Member
    Try using raw honey as your substitute for sugar. Natural sugars are processed through the body like food, in the stomach and intestine. Artificial sweeteners are processed through your liver like it would process alcohol.

    This is fascinating; where did you learn this? And why post it to a thread which is 4 years old? Strong first post though.
  • NK1112
    NK1112 Posts: 781 Member
    try this link for a recipe from allrecipes.com for a low sugar strawberry rhubarb crumble
    http://allrecipes.com/recipe/low-sugar-strawberry-rhubarb-crunch/
  • cyncm
    cyncm Posts: 36 Member
    I grew up with rhubarb desserts and I agree - yum! But without the sugar...

    Recently I experimented with making a kind of simple "chutney" from rhubarb, to go with a pork roast. Put diced rhubarb in a small oven-proof dish, add some kind of fruit - apple, pear, orange - also diced. Add optional spice - I think I used mace. Think chutneys - cinnamon, grated nutmeg, orange peel, raisins... Seal the dish with aluminium foil, cook in oven with the roast. It was gorgeous.

    Another option is diced finely in muffins - I use it in a basic orange with oatmeal muffin recipe.
  • auntiemsgr8
    auntiemsgr8 Posts: 483 Member
    :love:
  • Kestrelwings
    Kestrelwings Posts: 238 Member
    I love rhubarb - nom nom nom

    Try cooking it in a little lemon juice and water, with added stevia or honey depending on preference.
    Mix with a sweeter fruit (eg apple, pear, strawberry, apricot - you name it) to sweeten it without adding sugar
    Mix with yoghurt
    Give it a blast in the microwave with a source of sweeteness (another fruit, stevia, honey) then place in a pie dish. Take sheets of ready made filo pastry, 'scrunch' them up a bit and use to top the 'pie', then into an oven until brown and cripy on top
    Mix with ice cream (yum yum yum)
    Add it to your morning porridge
    Add it to your rice pudding
    Add it to your cake recipes

    Mmmmmmmmmm...............................
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