OK, who knows from rhubarb...

[TreasonousBastard]

and something to do with it besides a great addition to apple and strawberry pies.

Not too many particularly appetizing things came in a quick search, but i seem to remember my grandmother in Maryland doing some spectacular things with it long ago. Just don't remember what they were.

But, the stuff is all over the place here with the spinach, asparagus, and radishes that are out this week so there must be something to do with it that doesn't involve a pie.

[Viva_La_Revolution]

1. rhubarb syrup on vanilla ice cream

ambrosia

[TreasonousBastard]

5. Can I assume making it involves a pot of boiling water and a blender? Or maybe...

not so much the blender?

Sounds good, though, and if you have a SodaStream lying around...

[Viva_La_Revolution]

11. I just slice it up and put it on the stove

with a little water, cook till soft and squishy. add sugar to taste. I like it chunky. you could puree it if you wanted it smoother.

[greatauntoftriplets]

2. Rhubarb crisp!

http://dessert.food.com/recipe/rhubarb-crisp-262157?ic1=obnetwork

I have some rhubarb and plan to make a crisp this week.

[TreasonousBastard]

3. That looks great, although maybe...

I should have mentioned I'm diabetic and just reading the recipe sends my blood sugar through the roof.

However, if I can finagle past the sugar and flour, the concept is delicious.

[greatauntoftriplets]

4. It's excellent.

I tend to use less sugar than the recipe calls for because I like the tartness. That doesn't solve your problem, though.

I think there are some crisp recipes that used rolled oats if that's better for you.

Whatever you do with the rhubarb, enjoy it!

[TreasonousBastard]

7. I might make it to take somewhere and...

just take a bite or two of it.

Ever try making an apple-rhubarb crisp?

[greatauntoftriplets]

8. You can do that.

I've also made apple crisp with the same recipe, though never together with rhubarb.

[BainsBane]

6. You may be out of luck then

Unless you can use a sugar substitute. Rhubarb is so sour you always need some sugar. I LOVE Rhubarb, but I don't like when people add too much sugar. The sourness is what I love about it.

[TreasonousBastard]

14. Splenda should work-- I've used it in baking, but...

there's no decent brown sugar replacement I know of. Maybe adding a little molasses might work.

There are some flour substitutes, but results are all over the place, usually dreadful.

I agree, some sourness is good and excessive sweetness is cloying, even without the health issues.

(fwiw, I had you on ignore from a huge fight way back when I put everyone involved on ignore. Cleaned out the list to just the few who personally attacked me.)

[BainsBane]

17. Oh

I'm sorry. I don't recall that fight. I hope I don't similarly annoy you in the future.

[Whisp]

21. brown sugar is just white sugar with molasses mixed in.

I mix mix mix my own up sometimes. I like it more molasse-ie than store bought brown sugar.

You might want to try it with Splenda - altho splenda is like a soft snow fall in texture compared to white sugar. But give it a try anyway in a small amount. Or maybe there is a more granular sugar substitute out there.

[TreasonousBastard]

22. Splenda blended with a little white sugar and some molasses...

should work. I don't have to avoid all carbs, just limit them, and there's sure to be something else I can give up that day.

[TreasonousBastard]

9. This is embarrassing-- someone I have on ignore answered me and...

I have to assume for the moment that his or her post here has nothing to do with whatever reason I have the person on ignore.

Rather than undo my entire ignore list (although it's probably time to do that anyway) could someone let me know who and what it's about?

[CaliforniaPeggy]

10. You have mail!

[noamnety]

12. I made pumpkin rhubarb muffins tonight.

If I had more of it growing, I'd try out rhubarb sorbet.

[TreasonousBastard]

15. Now, that's an interesting combination...

dunno why I wasn't thinking of baked goods.

Apple. banana, walnut... all sorts of things can go in a muffin with with rhubarb. Blueberries are just coming in...

[spinbaby]

13. Rhubarb salsa

http://allrecipes.com/Recipe/Rhubarb-Salsa/Detail.aspx

There really isn't much you can do with rhubarb that isn't sweet.

[TreasonousBastard]

16. OK, this is so far out that I am making it to take to...

a function this weekend.

Everyone will be expecting it to taste like anything except what it will taste like.

[Goblinmonger]

18. Rhubarb upside-down cake. My kids love & super easy

Chop rhubarb and put a pretty tightly packed layer in the bottom of a 9x13 pan. Sprinkle with one package of strawberry Jell-O (I use vegetarian jello and any flavor you want would work--don't add anything else, just the powdered jello). Then sprinkle with about 3/4 cup of sugar (you can modify this as you like with Splenda or whatever--the recipe originally called for 1 cup but that was WAY too sweet so I hover around 2/3 to 3/4 cup). Then make a white cake mix according to directions and pour over the rhubarb mixture. Bake at same temp as cake mix directions, but you will need to add about 10-15 minutes to the baking time. When the cake is browned and not mushy, it's done. Let it cool (or don't but it will be runny). Flip over when serving. Great with whipped cream or ice cream.

[pengillian101]

19. Wow, now THAT sounds delicious n/t

[dem in texas]

20. With Marshmellows

I haven't cooked any rhubarb since I lived in Alaska over 35 years ago. It grew in my garden there and I used to bake it with sugar and topping it with minature marshmellows. My children were young then and they liked it. I tried cooking it in different recipes and it was hard to get the sweetness right. The marshmellow recipe was the one that worked the best. I don't remember the recipe but I bet you could find somewhere on the internet.

[japple]

23. Rhubarb jam is heavenly. Should be fairly easy to find a sugar-free

recipe. Rhubarb-strawberry combinations are very good, too.

[TreasonousBastard]

26. Strawberries are late this year, thanks to the damn cold weather, but...

yes, strawberry/rhubarb combos are the fod of the gods.

I will definitely make pies, tarts, and things, and try some jam.

[japple]

27. Here are more recipes for ways to use rhubarb. One is a salad with quinoa, feta & rhubarb

and a cocktail using rhubarb and gin that sounds delicious!

http://www.npr.org/2013/05/28/186920983/rhubarb-brings-spring-to-the-table

[MiddleFingerMom]

24. I bought some of this recently, but haven't tried it yet -- so I can't tell you if it's any good.

.
.
.
Splenda Brown Sugar.
.
.
http://www.splenda.com/products/brown-sugar-blend?utm_source=google&utm_medium=cpc&utm_campaign=Branded+-+Products&utm_term=splenda%20brown%20sugar&utm_content=sJ59D7PeL|pcrid|24831815224|pkw|splenda%20brown%20sugar|pmt|e
.
.
.

[TreasonousBastard]

25. I've seen that stuff, and, depending on what's in it...

I might get some.

Because of Splenda's fluffiness, it needs changes in recipes and often enough mixing in some sugar helps. So, throwing in some molasses with the sugar/Spenda mix might work even better.

[Fortinbras Armstrong]

28. Rhubarb Mousse

Last edited Sun Jun 2, 2013, 12:06 PM - Edit history (1)

Ingredients

1 lb. rhubarb, trimmed and cut into 1" pieces
⅓ cup water
½ cup packed light brown sugar
½ tsp. kosher salt
2 eggs, separated into yolks and whites
½ cup heavy cream
1 tsp. vanilla extract

Instructions

Bring rhubarb and water to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium-low, cover and cook until tender, about 4 minutes. Transfer rhubarb, salt and juice to a blender along with 1 tbsp brown sugar; puree until smooth. Whisk rhubarb purée, yolks, and remaining brown sugar together in the pan and return to medium heat. Cook, whisking constantly, until slightly thickened, about 3 minutes. Transfer to a large bowl; let cool.

Whisk egg whites in a bowl until stiff peaks form; add to rhubarb mixture. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to rhubarb mixture. Fold until combined. Spoon into serving cups; chill before serving.

Makes 4½ cups