Rhubarb ideas

#1

Rhubarb, I have quite a bit in the garden, any ideas what I can do with it? Normal would include a fair quantity of sugar in a crumble.

(Jessica) #2

Recently I made a pie with rhubarb. No crumbles, just with an egg/cream + erythritol filling. I’ve adapted it from a french apple pie my family loves, but the result is not how I wanted it to be.
I used coconut flour for the crust and it totally overpowered the rhubarb.

So, following :grin:

(Jacquie) #3

We grow it, too. :slight_smile: Here’s a recipe that’s worked well in the past. I substitute a stevia/Swerve ( better flavour than just one AS) combination instead of honey and maple syrup. Also, used freshly grated nutmeg instead of ground.
http://alexboake.com/blog/?p=319

#4

Have you considered perhaps using the rhubarb in clafoutis? It’s a French very fatty custard-like cake, typically used to take advantage of the abundance of cherries and plums. I think it could work with rhubarb? I dunno. Something to try if you are looking for a recipe to take advantage of all your rhubarb.

Here’s one recipe for the cherry version:

And another one:

(Tom) #5

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(Jessica) #6

Forgot to tell you about these, which @devhammer mentioned in another thread:

http://alldayidreamaboutfood.com/2013/06/rhubarb-pecan-scones-low-carb-and-gluten-free.html

Don’t know if they taste like real scones. But I made them for easter and my (non keto) family and I really loved them.