@Foodpickle also, do you have any unique ideas for rhubarb that don't require a lot of other ingredients (i.e., sugar?)

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boulangere
boulangere March 15, 2011

The problem is that rhubarb is extremely tart - sour, in other words - and needs some amount of sugar to soften the blow. Can you give us an idea of what you mean by not a lot of other ingredients? What do you usually like to make with it? How much of it do you have?

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littleknitter
littleknitter March 15, 2011

Well, I've had rhubarb compote (just sugar and orange juice) - it's great served over Greek yogurt and granola for breakfast. I've also eaten rhubarb fool which is super simple (rhubarb, sugar, orange juice and heavy cream). I once stayed with a family that was OBSESSED with rhubarb - they put it in everything. I'm not all that wild about it, but I was trying to be polite so I ate everything they gave me...and haven't touched the stuff since! Maybe I'll give it another chance :-)

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littleknitter
littleknitter March 15, 2011

Sorry, wasn't sure if you meant that sugar was one of the ingredients you did/did not want...if you don't want sugar, here's a recipe for rhubarb daal:
http://www.deshigrub.com/recipes/from-the-land/rhubarb-red-lentil-curry-daal/
I can't vouch for how tasty it is, but it certainly is unique!

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adamnsvetcooking
adamnsvetcooking March 15, 2011

Try honey or agave nectar...I remember reading a blog I am going to see if I can find it for you

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boulangere
boulangere March 15, 2011

Clues! Please! Honey and/or agave nectar aren't going to be any lower on the glycemic scale.

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Anitalectric
Anitalectric March 16, 2011

Raw vegan strawberry rhubarb tarts. They have zero sugar. Do you want me to post the recipe?

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Greenstuff
Greenstuff March 16, 2011

I really like rhubarb in savory applications. I may be more likely to use it for something sweet at breakfast or after dinner, but it pairs well with long-cooked pork and poultry. That's maybe not the direction you're taking, but if so, think about adding it to stews.

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adamnsvetcooking
adamnsvetcooking March 16, 2011

Agave's GI index is ~11-14...

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stilltrying
stilltrying March 16, 2011

try adding a pinch (just a pinch) of baking soda to the rhubarb for any recipe that does require sugar. This will neutralize some of the acidity and allow you to add less sugar. It foams up for a moment - let it sit and wait until it is done. This can be done with any tart fruit. I use this on blackberries from the freezer that I want to add to yogurt.

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EatArt
EatArt March 16, 2011

Cut stalks into fine julienne, saute them briefly in butter (keep them a little crisp), deglaze pan with white wine and pour over sauteed fish fillets (any white-fleshed fish works great) or sea scallops. This can also work with chicken, pork, duck etc. I have a giant rhubarb patch with rhubarb coming out of my ears, so have developed tons of rhubarb ideas..... good thing I love the stuff! Enjoy!

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SproutMom
SproutMom March 16, 2011

Thank you so much. Would love the vegan strawberry rhubarb tarts. Rhubarb is one of the "fruits" that has a good anti-inflammatory property on the IF rating scale, but sugar does not. Also allergic to citrus, cinnamon, nutmeg, allspice, vanilla - all the things you'd add to it typically! Thanks for the great ideas.

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Anitalectric
Anitalectric March 17, 2011

@SproutMom Darn! I just spent 30 minutes typing in the recipe and then hit one wrong key and went to another webpage without saving it. I promise to upload this week! :)

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