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
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!
ReplyDeleteI love rhubarb! Ours quit growing so we planted some new ones last Fall and hope they will do well.
ReplyDeleteRhubarb crumble sounds good.
ReplyDeleteI have loved it since childhood, but can no longer eat it due to its high oxolate content. So mad about that!
ReplyDeleteThe crisp looks good-Christine cmlk79.blogspot.com
ReplyDeleteSo 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"
ReplyDeleteNever heard of rhubarb fool.
ReplyDeleteRhubarb 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.
ReplyDeleteWe 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.
ReplyDeletewow i love Rabarbara in the crumble...Morning Hug!
ReplyDeletei have never had rhubarb, prepared in any way. i do love a good crumble, apple or blueberry, both are delicious!!
ReplyDeleteThe strawberry rhubarb upside down cake looks interesting. I like rhubarb & raspberry jam too.
ReplyDeleteWe love the rubarb too very much. But this Year it's expensive, we have no more in the Garden.
ReplyDeleteDon't often see it anymore unfortunately but I do remember my mother making rhubarb pie and eating a piece.
ReplyDeleteThey are all very good, try the crumble first and then the others.
ReplyDeleteThanks for the recipes, happy day, hugs Elke
I always eat rhubarb raw ... Thanks for the recipes!
ReplyDelete...it's a spring favorite.
ReplyDeleteLooks delicious.
ReplyDeleteI have a jar of strawberry and rhubarb jam - it's delicious!
ReplyDeleteI used to have rhubarb in the garden. Now we buy it. Thanks for the reminder!
ReplyDeleteIt reminds me of my mom - she loved rhubarb pie!
ReplyDeleteMy neighbor, Prissy used to give me rhubarb stalks from her garden. I once made a strawberry-rhubarb pie.
ReplyDeleteLooks like a yummy treat! Take care, enjoy your day and the week ahead.
ReplyDeleteI love rhubarb and a friend from church gave me a bag full of it. I made rhubarb pudding, rhubarb bread, and cobbler.
ReplyDeleteI wish there was some place I could get rhubarb. These recipes are fabulous.
ReplyDeleteFor 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.
ReplyDeleteNot had it in years! My gran used to grow it in her garden :-D
ReplyDeleteThat crumble looks pretty good.
ReplyDeleteI 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!
ReplyDeleteI have not used or eaten rhubarb much. Maybe I should add it to my shopping list.
ReplyDeleteI 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
ReplyDeletethose recipes look good. Strawberries and rhubarb are a "thing" over here in Canada.
ReplyDeleteI love rhubarb. I made crisp and next up will be rhubarb pie. :-)
ReplyDeleteRhubarb crisp sure does sound good, need to check if they have any next time i go to the store :)
ReplyDeleteI like rhubarb and have some growing in the garden but it doesn't do very well unfortunately.
ReplyDelete