Hi Guys,

Hope your all enjoying your Easters where ever you might be.

Just been in my garden and picked some fresh Rhubarb - does anyone know if there is a low recipe for Rhubarb Crumble??

Looking forward to your replies,

Cheers,

BBJ

Me, I'd just go straight to the Sweet Treats recipes section, browse through the Contents of Sweet Treats (VERY helpful) stuck at the top there, looking for any posted fruit crumble recipes, and subsitute the rhubarb! Oh my, that sounds good ...my rhubarb isn't ready for the plucking yet...

Hi Jude,

I've just had a quick look and can't see anything that looks like a crumble recipe - I went back to 2005...

I might experiment myself, I think all I would need is:

Carbquik, Splenda & Butter & Wheat Bran for texture (or flax meal?).

Here in the UK, the weather has been very moderate, so I got 4 nice pieces of R and as I'm off work today, I'm going to try some more experiments in the kitchen....

Cheers,

BBJ

I just left the following post on the wrong thread!! I meant to reply to this thread because I really would like to hear how it turns out with rhubarb!!!

"Here are links to a couple of recipes I found in "sweet treats" "fruit desserts";

no-bake apple crisp
A really low-carb peach crisp

These should give you a few ideas for low-carb toppings - a little tweaking to suit your own tastes probably wouldn't hurt a bit!

Glenda

PS - Please keep us posted on your results! The first rhubarb of the season is something I look forward to every year, even now when I don't have fresh from my own garden! That's when you know spring is here to stay and summer's not far behind - ranks right up there with the first local asparagus!!"

Thanks for the heads up on the 2 recipes - the one I'm going to try is the Peach Crisp - will keep you posted on the results.

Just one question - it says to use Polyol to get a "syrupy, gooey quality to the fruit filling" - I don' have any, but I do have some "Xanthum Gum" - I haven't used it yet, but apparently from what I've read, this will help the Rhubarb to be thicker - If so, how much do I use?

Thanks,

BBJ

Xanthan "vegetable gum", and use very little. It's a thickener, and I don't use it much in my crumbles or crisps or cobblers. The not/Starch product (a mix of 4 vegetable gums) from the www.expertfoods.com website, instructs 1 Tsp per cup of liquid for gravy, so you get the idea. There's also a Strawberry Dessert recipe there that uses 1/2 Tsp for a pound of strawberries (2-4 cups at least I think), that also sounds like an excellent base for a crisp or crumble! Come on, strawberries! Check it out!

Anyway, use less to start with, always, it sets up quick and so you need to either whisk (if possible) or mix with dry ingredients.

For something like this, mix with your (dry) sweeteners thoroughly then add to your wet ingredients, stirring quickly until well incorporated. It will set up quickly.

There are many discussions on the vegetable gums, including xanthan, scattered throughout this Kitchen Talk forum. The FAQ at the top of this forum also has some useful info. I highly recommend it, so much shared experience... Enjoy!

ps: I like a pinch of allspice with my rhubarb, which I (lazily) usually just "stew" up, sweeten, cool and then stir into my yogurt or on top of my homemade ice cream (there's yummy ice cream discussion and recipes in the Sweet Treats recipe section, see the Green Tea Ice Cream thread) or even just by itself. Spoons are the greatest invention!

pps: when you've whipped up a crumble, please DO post the recipe in the Sweet Treats section, I'm looking forward to it, too (and keeping an eye on my rhubarb).

Just a little something.

Most rhubarb crumbles/crisps have one half more sugar in the crumb mixture than others made with different fruits. This of course is a individual taste, but remember rhubard may need more sweetener than other ones.

This is my version of crumble topping - I use it for rhubarb, Zucchini (fake apple) and gooseberries:
50 gms Butter, melted,
50 gms Ground Almonds
30 gms Vital Wheat Gluten flour
30 gms Dessicated Coconut
10 gms Bran
2 T Sionon/Xylitol (or equivalent sweetener – eg 6-8 Splenda tabs)

Mix all ingredients together and use to top fruit of choice. I pre-cook and sweeten my rhubarb in the micro - rhubarb is a b*gger to sweeten, I find. Bake 20 minutes at 165, until nicely browned. Crumble mix has about 2 carbs per serving (approx 5), minus fruit.
Incidentally, Jude, I use a good sprinkling of ground coriander on my rhubarb - try it, it's gorgeous!
Babs

Really?! I would have thought maybe Cardamom (I love this one, it's so, um, perfumey is the only word I can come up with)...but Coriander? Hmmmmm. I'll have to try a batch. Sheesh, now I have to do three batches (Allspice, Cardamom, and now Coriander) and I just don't have that much rhubarb yet!

I'm going to have to dig out my old pre-LC crumble recipe, too. IIRC, it involves almonds and wild oats...

Coriander spice adds a lovely orangey-perfumey zing to rhubarb - believe me, it's the perfect complement.
I don't have any rhubarb yet - I've finished all of last year's that I had in the freezer - rhubarb freezes perfectly, all chopped up and ready to go.
Babs

I'm very lazy. My rhubarb crumble is stewed rhubarb topped with around 50-76g of chopped nuts (usually hazelnuts) and baked in a hot oven for 5-10 minutes.

Helen H -- I'm even worse (or better ) than you! Once I've stewed my rhubarb, that's it! No topping, nothing -- just eat and enjoy. The first rhubarb of the season has always been just a serving (or more) of stewed in our household and it tastes so good and so fresh!!!! Ooooohhhh, I can hardly wait!!!