It is rhubarb season here, and I am dying for a piece of fresh rhubarb pie. However, at 74 carbs per slice it's not such a good idea. I could always do without the crust (it's the filling I crave!) but there's still a lot of carbs in just the middle. I was wondering if I could make it using rhubarb (5.54 carbs per cup) Splenda, and some type of thickener. Can't use corn starch--can't use flour--is there at decent Atkins type or some other substitution? I checked into the recipe section of this forum but couldn't find any "search" tool so was pretty lost. Any suggestions? If I can't make it low carb, I'm afraid I'm just going to have to bite the bullet and have a full-fledged piece. I've been on strict induction for four months now and if I'm going to cheat I'd like it to be rhubarb pie!

there is a subsitute thickener out there
I can't remember the name of it
I am sure someone on here will post it for you

ThickenThin not/Starch™ thickener
This should do it for you, it has no carbs in it at all.

You could try Thick-n-Thin or Xanthum (sp?) Gum for thickening.

A great thickener that I have been using is called "Thicknthin". It is pretty widely available and it only takes a tiny bit to thicken a large amount of liquid. It seems pretty pricey at first but it lasts forever!! I have used it for gravies, soups, etc...It's tasteless so it's very versatile. The rhubarb/splenda/thicknthin mixture sounds great but I would have to add a large dollop of fresh whipped cream on top to make me happy!!

I chop up rhubarb, put in splenda/stevia combo, a lil water, touch of xanthan/or not starch, and boil. Try addig some strawberry extract for that strawberry rhubarb effect. Very tasty and hits the spot. MMMMM...... Maybe this year I will go all out and put LC granola on it......