Rhubarb

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Grandmaelf2008
Grandmaelf2008 Posts: 599 Member
in Recipes
looking for a recipe for Rhubarb Crisp (same as apple Crisp except with rhubarb) that is healthy and won't run up my carbs/calories

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  • tekkiechikk
    tekkiechikk Posts: 375 Member
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    Google 'low cal rhubarb crisp' or 'low carb rhubarb crisp', lots of recipes.

    I love rhubarb too and might try some of these.
  • Urban_Princess
    Urban_Princess Posts: 219 Member
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    I don't think I've ever tried rhubarb to be honest. I saw a recipe online a few nights ago for a Rhubarb Lunar Cake and thought it looked very good. Is rhubarb tart like raspberries or have a subdued sweet flavour like blueberries (or something completely different?!)?

    http://ottawacitizen.com/life/food/lunar-rhubarb-cake-is-out-of-this-world <this is the recipe but I going to say that it isn't low carb/low cal at all.

    Maybe find a recipe that you like and substitute the flour for almond meal (high cal), or wheat or oat meal/bran instead of whole wheat flour. Use stevia instead of sugar, applesauce for density....but if you want a crisp or a crumble you can't avoid the delicious granola on top (oh god i'm so hungry now).
  • Riffraft1960
    Riffraft1960 Posts: 1,984 Member
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    Rhubarb is definitely tart, which is why so many people cut it with strawberries.
  • Urban_Princess
    Urban_Princess Posts: 219 Member
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    gotcha!
  • sixxpoint
    sixxpoint Posts: 3,529 Member
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    Riffraft1960 wrote: »
    Rhubarb is definitely tart, which is why so many people cut it with strawberries.

    Strawberries are also tart... Dat Malic Acid.

    The added sugar in a dessert recipe will do more to balance the rhubarb's inherent tartness than anything.
  • jgnatca
    jgnatca Posts: 14,464 Member
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    I love rhubarb. If you don't mind artificial sweeteners you might try one of those. There's a half sugar brown sugar that might be a decent replacement.
  • Grandmaelf2008
    Grandmaelf2008 Posts: 599 Member
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    If I replaced the all purpose white flour for whole wheat flour would that be better? Just starting to use it. Not a fan of artificial sweeteners yet. Will look into this deeper. Keep the comments coming
  • tibby531
    tibby531 Posts: 717 Member
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    Urban_Princess wrote: »
    I don't think I've ever tried rhubarb to be honest. I saw a recipe online a few nights ago for a Rhubarb Lunar Cake and thought it looked very good. Is rhubarb tart like raspberries or have a subdued sweet flavour like blueberries (or something completely different?!)?

    http://ottawacitizen.com/life/food/lunar-rhubarb-cake-is-out-of-this-world <this is the recipe but I going to say that it isn't low carb/low cal at all.

    that's my boyfriend's most favoritest cake in the whole wide world, ever. ...it's pretty dang good. I definitely recommend starting there, if you want to give rhubarb a try. ;)
  • teachparents
    teachparents Posts: 225 Member
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    i make it all the time . we grow our own rhubarb.. i mix with other berries or apples , use sugar substitute and whole flake oatmeal.. you can get away with no flour in the mix... then i top with vanilla or strawberry fat free yogurt while my husband tops his with two scoops of ice cream!!!! ( and he doesnt know the crisp is low- calorie) warm it up first!!!!
  • lishie_rebooted
    lishie_rebooted Posts: 2,973 Member
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    I made rhubarb donuts last night.
    Delicious
  • lizmcvey
    lizmcvey Posts: 64 Member
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    http://lizmcvey.wix.com/inthelongrun#!Berry-Tasty-Blueberry-Scuffins/c1kod/5555349f0cf2487417337a83
    I make this with rhubarb. Reduce the amount of blueberries a bit and add some diced/chopped rhubarb. Its wonderful.
  • jgnatca
    jgnatca Posts: 14,464 Member
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    Whole wheat flour would be nuttier and crunchier than all purpose flour. Some people enjoy the added texture; others don't.

    If you must stay away from artificial sweeteners, honey is sweeter than sugar so you can use less. You might also use applesauce and cinnamon to impart "sweetness". But rhubarb is pretty darn tart! Taste testing will be required.

    The other big calorie hit in a crisp is the fat/butter. I don't know how you could get a crunchy, crispy crust without the butter.

    You could just take a normal recipe and watch your portions.

    http://allrecipes.com/recipe/chef-johns-rhubarb-crisp/
  • Riffraft1960
    Riffraft1960 Posts: 1,984 Member
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    Rhubarb pie and just rendering the rhubarb into a sauce are two of my favorite things, My grandparents had rhubarb growing along both sides of the path to the outhouse when I was growing up.
  • Keiko385
    Keiko385 Posts: 514 Member
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    I got Rhubarb in my CSA box this week. I made this one yesterday but tweaked it a bit. Its a calorie bomb for sure as written but not so bad afterwards with less added sugar.
    http://allrecipes.com/recipe/strawberry-rhubarb-cobbler-2/
  • Tubbs216
    Tubbs216 Posts: 6,597 Member
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    http://www.skinnytaste.com/2011/05/strawberry-rhubarb-crisp.html
    This looks pretty good. I also have a big rhubarb plant that I don't use enough.

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