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?

Thanks!

~Kellser (aka birthday girl)

(nice site by the way!)

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

made me smile with wild anticipation!

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

~Kellser

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

Karen

G'day, 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.

cheers,
Anny

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.

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

I'm counting on you, Jean!

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!

continuing rhubarb saga: jeanyyy has posted a few links in my journal...one for rhubarb chutney, another for rhubarb soup ( ), 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!

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

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.

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...ble-recipe.html

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

thanks jeanyyy!

i would also be interested in seeing your version demi

thanks