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Q:I was hoping to get some low-sugar rhubarb recipes and suggestions. I love the stuff, but every recipe calls for at least a cup of sugar. I’m on the specific carbohydrate diet, and the only sweetener I’m supposed to use is honey.
I’m willing to cheat a bit for my favorite food, but I’d like some recipes that use sugar alternatives or are lower in sugar if they exist. Could I use honey instead of sugar?
Editor: Allison, my personal opinion is that many rhubarb recipes have far too much sugar. I love the tangy taste of rhubarb; why mask it utterly with so much sugar? Of course, it does need sweetener; it’s so sour without it! My advice is yes, try honey! The recipe pictured above (and linked below) includes some honey along with the sugar; try making it with just the honey and see how it turns out. Sometimes, depending on how tender and fresh the rhubarb is, I even cut the sugar down by half.
SUGARLESS RHUBARB II — Replace sugar with heat-safe, sucralose sweetener
sweetener
A sweetener is a substance added to food or drink to impart the flavor of sweetness, either because it contains a type of sugar, or because it contains a sweet-tasting sugar substitute. Various natural non-sugar sweeteners and artificial sweeteners are used to produce food and drink.
(such as Splenda) to equal 5 or 6 tablespoons sugar. Add — teaspoon of arrowroot or cornstarch to the water. Simmer until tender. This version, 16 calories per serving.
In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.
To keep it sugar free you could use a little stevia, for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.
Rhubarb can be eaten in a number of ways. It is usually used in jams and desserts, which contain plenty of added sugar. That said, it's easy to use in low-sugar recipes — or even cooked with no sugar at all.
This is not the time to go sugar-free. Not only does rhubarb need sweetness to temper its tart flavor, the sugar helps break down the fibrous, stringy stalks. A good starting point is to use a scant 1 cup granulated sugar for 4 cups of chopped rhubarb.
Solution: Soak the rhubarb in water to reduce the acid, simmer in orange juice and sugar (and don't stir too much) to retain texture and color, and layer with lightly whipped, sweetened cream for ideal flavor and texture and an attractive, unusual presentation.
By shutting out light, and enclosing to increase the ambient temperature, the stems grow tall in search of light. The lack of light also reduces the oxalic acid in the stems. Oxalic acid gives rhubarb it's sour taste so forced rhubarb is sweeter than when left to it's own devices.
Put the rhubarb to be canned in a bag or container and put in the freezer. Let freeze for 6 to 8 hours, or, overnight. Put the rhubarb in a microwave-safe jug or bowl, and zap in microwave just enough to mostly thaw it -- don't cook. About 3 to 4 minutes per batch.
Rhubarb is high in calcium oxalate. While the substance is mainly in the leaves, it's also found in the stalks. Too much calcium oxalate in your diet may lead to hyperoxaluria, which is the buildup of oxalate crystals in different organs.
If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb. Liver problems: Rhubarb can make liver function worse in people who already have liver problems.
Adding a bit of baking soda to a recipe can help reduce the acidity of your baked rhubarb dish. Rhubarb has versatility for sweet and savoury applications; for instance, it is often part of Iranian and Afghan stews and is used as you would use spinach.
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
Adding a bit of baking soda to a recipe can help reduce the acidity of your baked rhubarb dish. Rhubarb has versatility for sweet and savoury applications; for instance, it is often part of Iranian and Afghan stews and is used as you would use spinach.
(*) Note that some rhubarb can be naturally sweet while others are more tart. I recommend tasting the stew once it is cooked and adjust the sweetness level if it tastes to sour to your. Simply add a little bit more sugar (start with 1 tbsp) and stir it in the warm sauce until dissolved.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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