I would love to make the Rhubarb Cobbler for my birthday....

[kellser]

Karen,

I zipped over to your site and found a Rhubarb Cobbler that would be perfect for my birthday as rhubarb is my favorite treat!


Im wondering if you have done a low carb version of this? :q:

Thanks!

~Kellser (aka birthday girl) :D

(nice site by the way!)

[Karen]

You know Kellser, I fiddled around with this a few weeks ago and was not happy with the results. Ruth and Marlaine were over and tried it and declared it to be a square, not a cobbler, which I suppose it was. But even so, I was still not happpy with it.

If I get around to perfecting it, you'll be the first to know!

Karen

[kellser]

made me smile with wild anticipation! :p

By the way Im very impressed with your out of this world cooking skills :wave:

~Kellser :roll:

[Karen]

By the way Im very impressed with your out of this world cooking skills

Oh, I've been practicing for about 35 years! And it makes for progress, not perfection. ;)

Karen

[sunpines]

:sunny: G'day, Karen :sunny:

We got rhubarb...lotsa rhubarb! I see you're not happy with the cobbler recipe. Have you got any other ideas for me?

Also what do you think of zapping some of it and freezing it, maybe in cubes? Would it make sense to add sweetener before or just have the rhubarb ready to go later on (and in what...that is the question)?

Thanks as always. BTW, am enjoying browsing through your new book...so many wise words.

cheers,
Anny

[patricia52]

Lucky you, Anny. I love rhubarb, but I just can't bring myself to buy it. Anytime I lived in a house, it just "growed like Topsy" in any old corner of the yard, and now I that I'm in a condo I can't bring myself to spend money on purchasing it!
Cheap but cheerful, that's me.

[jeanyyy]

I donno, even a rhubarb square sounds good to me! :)

[sunpines]

I'm counting on you, Jean!

[peapod]

posting here so i am subscribed.. dear MIL just brought some from the neighbor.. i doubt she knows what it is LOL..

anyhow.. a recipe (either cobbler or squares) would be PEACHY KEEN jelly bean!

[sunpines]

continuing rhubarb saga: jeanyyy has posted a few links in my journal...one for rhubarb chutney, another for rhubarb soup ( :exclm: ), plus one for a main dish--chicken with rhubarb! Now if I can stop READING recipes and actually do some cooking, maybe I'll get to try some of that stuff!

[Kathy54]

Oh Geez...... I just made a rubarb Cobbler the other night, I was making one for the family from some farm fresh rubarb, plums out of the freezer, and a few apples that were begging to be used! And I'
m not big on desserts, but this rubarb was call'in my name, so I did a wee pottery bowl for myself, all the fruit, in a butter lined bowl, sprinkled splenda over the fruit, then mixed together oatmeal, brown sugartwin, butter, topped it, baked it.

It was fantastic! sorry no measurements, and I must add I am on maintainance, so oats and fruit are not a issue for me.

Kathy

[Karen D.]

I'm afraid I can't help with your rhubarb cobbler craving, but I'm wondering whether this topping recipe would be better than nothing. I must caution that I've never made it, but I printed it out when I came across it on another site because I used to love apple or rhubarb crisp and really miss it. I've been intending to make a raspberry crisp with it but haven't got around to it yet. Here it is for what it's worth.

1 tablespoon butter (I wonder if this is enough - I'll use it to start but may add more if necessary)
1/4 cup oat bran
1/2 teaspoon sweetener
1/2 cup chopped walnuts
Dash ground allspice
Dash ground cinnamon

Mix the dry ingredients; cut in the butter to make it crumbly; sprinkle over your sweetened fruit and bake at 350 F. This should work fine for berries but for rhubarb you may want to partially cook it first. If you try it, please let me know if it's edible!

Karen D.

[jeanyyy]

I found this one on the internet, if it helps:

LOW CARB RHUBARB CRUMBLE

Filling:
4 cups rhubarb
1/2 tablespoon Sweet & Slender®
1 tablespoon SteviaPlus®
1/4 teaspoon orange zest
1/2 teaspoon ground cinnamon
2 tablespoons water
Cooking oil spray

Topping:
1/2 cup ground almonds
3 tablespoons soy flour (NOT soy protein!)
1 tablespoon flax seeds (NOT ground)
1/3 cup soy protein powder (NOT soy flour!)
1/3 cup slivered almonds
1 teaspoon SteviaPlus®
1 teaspoon Sweet & Slender®
1/4 teaspoon salt
4 tablespoons melted butter
1/2 teaspoon almond extract
1 teaspoon vanilla extract

Place all of the filling ingredients, (except the cooking oil spray), into a medium sized saucepan with a lid over medium heat. Cook covered, stirring occasionally, for about 10 minutes, or until the rhubarb is softened. Spray an 8" square baking pan with cooking oil spray, and pour the filling into the pan. Set it aside.

Place all of the topping ingredients into a small bowl and combine thoroughly. Sprinkle the topping atop the fruit mixture in the baking pan. Bake the crumble at 350 Degrees F for about 25 minutes, or until the topping is becoming golden. Serve warm or cold. Serves 6.

Variation:
Strawberry Rhubarb Crumble: After pouring the rhubarb filling into the 8" baking pan, add 3/4 cup sliced fresh strawberries. Continue as directed.

http://www.synergydiet.com/low-carb-rhubarb-crumble-recipe.html

[Demi]

If anyone is interested, I've got a recipe for a rhubarb crumble/cake that I'm working on adapting to a low carb one at the moment. As soon as I've perfected it, I'll post it here :)

[peapod]

thanks jeanyyy!

i would also be interested in seeing your version demi

thanks :)

[Karen]

We got rhubarb...lotsa rhubarb! I see you're not happy with the cobbler recipe. Have you got any other ideas for me?

Also what do you think of zapping some of it and freezing it, maybe in cubes? Would it make sense to add sweetener before or just have the rhubarb ready to go later on (and in what...that is the question)?

Thanks as always. BTW, am enjoying browsing through your new book...so many wise words.Hi Anny! Sorry for the delay. My computer caught a virus and was in the "hospital" for a few days recovering.

I would cut and freeze some straight up and cook some with sweetener, then freeze in small ziploc bags.

There's lots of recipes in the book that are low-carb by nature, along with the 10 recipes for potatoes! :lol:

Karen

[sunpines]

Thanks, Karen :) ...I didn't know you could freeze it raw. That's a very timely hint as I'd chopped some up and put it in the fridge and didn't know what I was going to do with it. :eek: Now it's in the freezer. Far better than just composting it later on. :)

~Anny

[aveeda]

what if u sweetened some diced up and zapped it for a couple minutes till tender then added it to the microwave danish recipe?

[sunpines]

MMMMM....that sounds good, aveeda! now i'll have to FIND the microwave danish recipe. It's not something I've tried before.

[anonyMouse]

I'm going to be out in the garden tomorrow gathering some rhubarb now that I know I can just throw it in the freezer as is. Now if only I could find some way to prepare it that's acceptable while on induction. :D

[LisaUK]

I have a recipe for Strawberry Cobbler that you could easily adapt to rhubarb. My friend LindaSue adapted it so that the recipe made sense in both USA and UK kitchens.

LISA'S STRAWBERRY COBBLER
12 ounce bag frozen strawberries, thawed and drained
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda (to sweeten fruit - optional) *
1/2 cup butter, softened
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda
2 eggs
2 ounces almond flour (1/2 cup)
1 teaspoon vanilla
Pinch salt (if using unsalted butter - optional)
1 cup heavy cream, whipped (sweetened, if desired)

Sweeten fruit, if desired, and place in an ungreased 6x8" baking dish or equivalent shallow baking pan. In medium bowl, beat butter and Splenda with a fork until creamy. Beat in eggs with fork until blended. It will look curdled. Mix in the almond flour and vanilla with fork. Dollop by large spoonfuls over fruit. It will spread while baking so don't be too fussy. Bake at 375º for 30 minutes or so, until topping is golden brown. It should be quite brown for the best flavor. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.

Makes 6 servings

* If you do sweeten the fruit with granular Splenda, add 1 more carb per serving.

Per Serving (with granular Splenda): 373 Calories; 36g Fat; 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per Serving (with liquid Splenda): 369 Calories; 36g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

This is truly home-style comfort food. You could also use either raspberries or blueberries in place of the strawberries. The carb count would be the same. Below you can see how the whole batch looks:

http://mediaservice.photoisland.com/auction/May/20045294901705708247448.jpg

[wils]

This looks so good, and my rhubarb plants have been calling my name all week. I have been chopping it up and freezing it for years, as is, and I frequently add it to my low carb muffin recipe. Very good.! Will definitely have to try this, have been missing my annual rhubarb custard pie, a tradition every spring for years.

[skinnbones]

I don't have almond flour. Could you use zero carb baking mix instead?

[LisaUK]

I guess you could but I haven't tried it - yet!:)

I just buy whole blanched almonds and grind them in my coffee grinder if I need almond flour.

[FionaMcB]

Hi Lisa,

I'm chasing you around the net again. :)

This looks as good as your almond poundcake is, and DH would love it.

See ya' later!

[LisaUK]

Hello there!

*waves*

My ma in law make this with apples and cinnamon as the fruit base and it's heavenly. :)

[Karen D.]

Thank you for that wonderful recipe, Lisa. I made it yesterday and have already passed it on to to the people on my diabetes forum. It's one of the very best low carb desserts I've tried.

Karen D.

[LisaUK]

Karen, thank you so much! I adapted it from my ma in law's recipe and was SO pleased with it that I had to pass it on. :D

[penelope_b]

Tag for subscription :)

[Cinderella]

This looks amazing!~~ :D

Thanx for sharing it.

[relliott1]

That recipe looks DELISH! I am having a 4th of july BBQ and may just have to make it.. How do you think it would turn out if I tried it as a strawberry-rhubarb cobbler? I have been craving strawberry rhubarb pie for a while now, and this would do the trick I think. Would I just half the serving of strawberries, and add in 6 oz of cut up rhubarb?

Any suggestions would be appreciated!
Robin