Rhubarb with its elegant stalks of bright pink is perhaps a true symbol of spring. Rhubarb grows from a root that can live for up to 20 years, with some varieties growing stems up to 1.5m long. Choose firm, straight stalks that have a bright red colour. Avoid those that are limp or discoloured, or stalks that are very thick. Older stalks may be a bit stringy, like celery, but spring rhubarb will be tender, so there's no need to peel it. Rhubarb stalks are highly nutritious, containing calcium, manganese, vitamin C, vitamin K, fibre, and a whole host of antioxidants.
Today I am sharing three lower carb recipe choices that use this "fruit". I call it a fruit however, botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit.
Rhubarb Crisp
although in the UK we would call this rhubarb crumble
You can see this low carb and gluten free recipe here
Strawberry and Rhubarb Upside-Down Cake
this is a lower carb recipe with only 4 net carbs per serving
you can see more details here
Rhubarb Fool
A fruit fool is a classic and quite delicious English dessert
please have a look at this lower carb recipe here
I wonder have you a favourite looking recipe out of these three?
All the best Jan
35 comments:
I think I have tried rhubarb once in my 69 years...decades ago! It does seem to pair very well with strawberry! Thank you so much for sharing, dear Jan!
I love rhubarb! Ours quit growing so we planted some new ones last Fall and hope they will do well.
Rhubarb crumble sounds good.
I have loved it since childhood, but can no longer eat it due to its high oxolate content. So mad about that!
The crisp looks good-Christine cmlk79.blogspot.com
So glad to see your rhubarb post today. Brings back memories of my college days. I attended Biola College in La Mirada, and worked in the Chricken Restrurant at Knotts Berry Farm (1960) and one of the side dishes was a rhubarb sauce. I loved it and thus my love of rhubarb. All of your recipes make my mouth water. Especially love the rhubarb strawberry pie. Your crisp looks delicious too. "Thanks for the Memories"
Never heard of rhubarb fool.
Rhubarb is a favorite of mine. Mine is ready to pick some stalks too, so thanks for the recipe. I think once the weather cools off a bit later this week, I think it'll be time to use some. Thanks also for the inspiration.
We like rhubarb anything!! Unfortunately we've had a dry Spring and our rhubarb is hard. I suspect others have the same problem because usually there are ads selling their extras rhubarb but this year there are none.
wow i love Rabarbara in the crumble...Morning Hug!
i have never had rhubarb, prepared in any way. i do love a good crumble, apple or blueberry, both are delicious!!
The strawberry rhubarb upside down cake looks interesting. I like rhubarb & raspberry jam too.
We love the rubarb too very much. But this Year it's expensive, we have no more in the Garden.
Don't often see it anymore unfortunately but I do remember my mother making rhubarb pie and eating a piece.
They are all very good, try the crumble first and then the others.
Thanks for the recipes, happy day, hugs Elke
I always eat rhubarb raw ... Thanks for the recipes!
...it's a spring favorite.
Looks delicious.
I have a jar of strawberry and rhubarb jam - it's delicious!
I used to have rhubarb in the garden. Now we buy it. Thanks for the reminder!
It reminds me of my mom - she loved rhubarb pie!
My neighbor, Prissy used to give me rhubarb stalks from her garden. I once made a strawberry-rhubarb pie.
Looks like a yummy treat! Take care, enjoy your day and the week ahead.
I love rhubarb and a friend from church gave me a bag full of it. I made rhubarb pudding, rhubarb bread, and cobbler.
I wish there was some place I could get rhubarb. These recipes are fabulous.
For some reason I have never cooked with rhubarb! I can't say I've even ever eaten it. You have inspired me to try it when I see it for sale locally.
Not had it in years! My gran used to grow it in her garden :-D
That crumble looks pretty good.
I had no idea rhubarb could live for up to 20 years—that is absolutely fascinating! All three of these lower-carb recipes look absolutely delicious, but that Strawberry and Rhubarb Upside-Down Cake is definitely calling my name. It is so wonderful to have such healthy, guilt-free ways to enjoy a true taste of spring without a massive sugar spike. Thanks for sharing these great options, Jan, and for the always-helpful reminder to keep health and nutrition tailored to our individual needs!
I have not used or eaten rhubarb much. Maybe I should add it to my shopping list.
I love rhubarb and regularly add strawberries, but haven't tried doing an upside down cake, thanks for sharing this recipe, I'll definitely give this a try. Avril x
those recipes look good. Strawberries and rhubarb are a "thing" over here in Canada.
I love rhubarb. I made crisp and next up will be rhubarb pie. :-)
Rhubarb crisp sure does sound good, need to check if they have any next time i go to the store :)
I like rhubarb and have some growing in the garden but it doesn't do very well unfortunately.
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