Rhubarb rhubarb rhubarb

[Toucan]

A lockdown benefit for us has been that our local greengrocer is providing a delivery service of mainly local produce.
It is a weekly box made up of what’s available, so I never know quite what I’m going to get.
So far, it’s worked out well and has led to trying out a few different veggies that I don’t normally use.

This week’s box however, includes rhubarb, and I’m a bit stuck on how to use this to create a low-carb dish.
Anything with sugar is out, and I don’t like using sugar substitutes as I get an unpleasant after taste from them.

Any one got any recipes for low-carb no sweetener rhubarb dishes?

 

[Pine Marten]

Hm. I don't have any suggestions, but Mr Marten does a mean rhubarb crumble with ground almonds which is very nice. I'm sorry, that's not helping much...... 😉

 

[Ljc]

Imo Rhubarb needs sweetening but that’s just my opinion.
Why not have a look through the recipe section on here .

 

[helli]

Rhubarb itself is relatively low carb at only 4.5g/100g but I guess that is why it is tart and needs sweetening usually,
I have heard of a few savoury dishes that use rhubarb so my curiosity did a quick Google.
Most use rhubarb as a glaze or ketchup but this one sounds tasty and different without lashings of sugar or honey - https://www.tasteofhome.com/recipes/rhubarb-beef/

Failing that, I love rhubarb and don't follow a low carb diet so ... 🙄

 

[Toucan]

Thanks @helli that looks worth trying, and I can easily leave our rice or replace with cauli-rice.
Problem solved - although I think my hubby is still hankering after a rhubarb crumble 😛

 

[helli]

Thanks @helli that looks worth trying, and I can easily leave our rice or replace with cauli-rice.
Problem solved - although I think my hubby is still hankering after a rhubarb crumble 😛

Tell us how it goes ... I don't eat meat but it looks intriguing and has some of my favourite flavours

 

[rebrascora]

Orange zest or strawberries can help to take the "edge" off rhubarb but it does also need sweetening of some description to make it palatable in my opinion. I do find that cream or creamy Greek yoghurt takes the edge off tart foods too, so maybe swirl it into whipped cream or yoghurt.

 

[Leadinglights]

Thanks for those ideas as my Rhubarb is nearly ready for the first pick. I remember as a kid we used to dip the stick in sugar, take a bite, then another dip and so on.
If it is the forced rhubarb it tends to be far less sour.
A hazard of home grown veg is sometimes the extra protein from a hidden slug or caterpillar lurking among the leaves.

 

[rebrascora]

A hazard of home grown veg is sometimes the extra protein from a hidden slug or caterpillar lurking among the leaves

Not so much of a problem with rhubarb though!

Yes we used to eat sticks of rhubarb dipped in a bowl of sugar too. Excessive sweetness and excessive sourness. Great combo but still makes by taste buds wince just thinking about it!

 

[ianf0ster]

I sometimes eat small amounts of home grown (forced) rhubarb without any sweetener, but with lost of either cream or Greek style yogurt to take the bite out of it.

 

[Leadinglights]

When the cream curdles you wonder what it is doing to your stomach. My Mum used to use it to clean saucepans.

 

[Ditto]

You don't even have to scrub, just boil the rhubarb, lovely shiny pans! Dorian and Maureen Lipman swear by rhubarb when you come out after surgery and are 'having trouble', it does the trick tootsweet. 🙂 I luvs rhubarb but only have it from a tin which is syrupy so I rinse it. Not ideal really.