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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Rhubarb Runnith Over?

Rhubarb Runnith Over? 04 May 2009 00:58 #4609

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Rhubarb is considered a vegetable--only the stalks of the plant are edible--but it's most often treated as a fruit. Like fresh cranberries, rhubarb is almost unbearably tart on its own and is rarely eaten raw.

Apart from pies, tarts, crisps and cobblers, rhubarb is wonderful in quick breads, cakes, smoothies or sorbet. Rhubarb sauces or chutneys can be matched with both sweet and savory dishes.

Rhubarb pairs up well with other fruits to create a complex sweet-tart flavor: strawberries and other berries, apples, oranges, and peaches are all good choices. Try substituting up to half of the fruit in your favorite dessert recipe with chopped rhubarb (you may need to add extra sugar, (agave or stevia). Looking for more flavorful ideas? Rhubarb is also complemented by ginger, vanilla, cinnamon, orange, lime and mint.

Different varieties of rhubarb will be deep crimson, rosy pink, or even pink-streaked green when fully ripe. If you're selecting rhubarb in the grocery store, choose medium-sized stalks that are firm and blemish-free. Avoid anything that's limp, shriveled or spotted brown. Rhubarb stalks are stringy like celery; the texture will break down during cooking, so de-stringing is not necessary.

Rhubarb is highly acidic--in fact, some people swear the best way to clean a stained pot is to cook rhubarb in it. To avoid a chemical reaction, use a stainless steel, glass, enameled or nonstick pan. Aluminum or uncoated iron pans will turn the mixture gray.

Fresh rhubarb will keep for up to a week if you store it carefully. Wrap it tightly in plastic, put it in the refrigerator, and don't wash it until you're ready to use it. If you've got a bumper crop of rhubarb and want to freeze it to use year-round, prepare it by washing and cutting it into 1-inch pieces. Drop the pieces into boiling water for one minute, and then stop the cooking by "shocking" it: scoop rhubarb out with a slotted spoon or sieve and plunge it immediately into ice water. Drain the cooled rhubarb pieces, spread them out on baking sheets and transfer them to the freezer. Once the rhubarb is frozen solid, you can store it in heavy-duty plastic bags for up to a year. Or bake fresh rhubarb into coffee cakes, muffins, sauces and the like, and freeze it in ready-to-eat forms instead.


Rhubarb Runnith Over? 04 May 2009 01:06 #4610

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Frozen Rhubarb Yogurt,

You may want to double this recipe.


Ingredients:
2 cups stewed rhubarb
1/2 cup plain low-fat yogurt
3 tbsp granulated sugar, agave or stevia
2 tbsp orange juice
Procedure:
In food processor, puree stewed rhubarb until smooth. Blend in yogurt, sugar and juice. Freeze in ice cream maker according to instructions. Or cover and freeze in a shallow metal pan 3-4 hours or until almost firm. Break up mixture and process in food processor until smooth. Freeze in chilled airtight container for 1 hour or until firm. Makes 4 cups; per 1/2 cup: 105 calories, 1 g protein, negligible fat, 25 g carbs.

Rhubarb Runnith Over? 04 May 2009 01:26 #4611

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Low Sugar Rhubarb-Strawberry Crisp
  • 4 cups chopped fresh rhubarb
  • 1 pint strawberries, hulled and sliced
  • 1 tablespoon honey
  • 2 tablespoons Agave or choice of Stevia or Splenda
  • 1 cup rolled oats or GF verified oats
  • 1/2 cup packed brown sugar
  • 1/4 cup Smart Balance or dairy-free Canoleo Margarine
  • 1 teaspoon ground cinnamon
[/*]
Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the rhubarb, strawberries, honey and agave. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the Smart Balance until crumbly, and spread over the top of the fruit.
  3. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Rhubarb Runnith Over? 09 May 2009 16:24 #4612

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Peg's going to be making a Rhubarb Crisp for tomorrow's Mothers Day celebration. GF for me, and NGF for rest.

We'll see how I like it...not much of a rhubarb fan.
:)

Rhubarb Runnith Over? 09 May 2009 16:32 #4613

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Hi Al,

I made a couple Rhubarb cobblers to take over to my brothers. Everyone loved them, but they're rather juicy so hopefully Peg uses plenty of starch to thicken it up.
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