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Southwestern Minnesota | The problem with rhubarb is that it is usually so tart, that it takes a lot of sweetener to combat the tartness. To cut back on the carbs (this is would be less carbs and certainly not no carbs) start with using the more red type of rhubarb. That is generally more sweet than the type that is more green. And then use sweet fruits, like strawberries or bananas to help sweeten it. Cutting the rhubarb into smaller pieces and cooking it down into a compote (sauce) will soften it up. Then add in the some strawberries and if you want it sweeter, you could use a little sugar or even an artificial sweetener. When you get it to the thickness you want then let it cool. My family used to eat this type of rhurbarb sauce on angel food cake or short cake. Dad would use it as a generous topping on a little ice cream. Just some suggestions- not the Rhubarb Crisp or Rhubarb Dessert version, but still the flavor without as many calories and carbs. | |
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Any Low Carb (not 0 carb) Rhubarb Deserts?
