rhubarb recipe

[buddysgirl50]

I am looking for a rhubarb recipe as my rhubarb is ready to use. Of course it has to be a low carb one and Induction friendly..

thanks Hilda

[Whatsername]

I got this from the Low Carb Luxury online magazine site. I have made this..but I halved it. It was very good but very rich/sweet. Initially, I thought it was soooo yummy but after eating about half the serving, I started to feel sick..almost like it had real sugar in it (it didn't) because it was so sweet. I didn't even use much sweetener in it (none in the cream). I haven't had a big desire to make it again. But despite all that...it was good! lol just keep in mind a little bit goes a long way.

Warm Rhubarb Cups with Whipped Cream

• 2 cups fresh or frozen rhubarb (1/2-inch slices)
• 1/4 cup water
• 4 Tablespoons Splenda
• few drops red food color (optional)

• 1/2 cup heavy whipping cream
• Sweetener to taste
• 1 teaspoon vanilla extract

Place rhubarb and water in small pan. Bring to boil and turn heat down and allow to simmer 10 to 15 minutes (until rhubarb is soft, but not mushy.) Stir in red food color, if using. Add Splenda and stir well. Remove from heat and allow to cool.

Meanwhile, whip cream with sweetener and vanilla.

Divide warm rhubarb into two serving dishes, and top each with whipped cream.

Serves 2. 3.5 grams carbohydrate per serving.

[buddysgirl50]

wow thanks for the recipe. I am going to try it. I will use less splenda and taste as adding it..Maybe a some DaVinci syrup would work in it??

as for whipped cream.. I just can't get it to whip...cold beaters,cold bowl, cold whip cream...Just won't whip. I did it on slow with the mixer still no luck..

[Whatsername]

I bet the davinci syrup would be great. I have never tried it but it sounds good!

I beat my cream on medium-high I think...I do it quick and its done in no time. So I am clueless about that.

Good luck and enjoy!

[JulieB]

It takes longer to whip real cream than those artificial mixes...I think the last time I did it it was 4 or 5 minutes on the highest setting. Use a small deep bowl

[buddysgirl50]

Originally Posted by JulieB

It takes longer to whip real cream than those artificial mixes...I think the last time I did it it was 4 or 5 minutes on the highest setting. Use a small deep bowl

Julie do you make sure every thing including you beaters are cold??? I finally got the hang of the egg whites but this one is defeating me..I end up with liquied topping for my danish..lol kida soggy

[JulieB]

Honestly, I think I've only done it once or twice in the last 4 months (since I started this WOE). I didn't do anything special, but my house wasn't hot (it was spring in the Great White North - I think the furnace was still on ) I was a bit nervous, 'cause I hadn't made 'real' whipped cream in years. I used 35% whipping cream. I just remember being patient and eventually I could form 'soft peaks' when I lifted the beaters out of the cream (for the inexperienced: shut off the beaters, lift them out 'straight up' this should form a little 'mountain' shape. It should hold its shape for a few seconds, then slowly start to 'melt' back into the mix).

[imagood1]

Originally Posted by buddysgirl50

wow thanks for the recipe. I am going to try it. I will use less splenda and taste as adding it..Maybe a some DaVinci syrup would work in it??

as for whipped cream.. I just can't get it to whip...cold beaters,cold bowl, cold whip cream...Just won't whip. I did it on slow with the mixer still no luck..

Hilda - I use a glass bowl to whip my cream -- I put the bowl and beaters in the ice section of the freezer for 5 - 10 minutes. Then I take it out and add the cream, splenda and vanilla and whip on HIGH (not low) with the mixer until its whipped up -- I have never had any problem. If I use a metal bowl it never works for me -- only the glass works.

[buddysgirl50]

Originally Posted by imagood1

Hilda - I use a glass bowl to whip my cream -- I put the bowl and beaters in the ice section of the freezer for 5 - 10 minutes. Then I take it out and add the cream, splenda and vanilla and whip on HIGH (not low) with the mixer until its whipped up -- I have never had any problem. If I use a metal bowl it never works for me -- only the glass works.

OK well I don't have a glass bowl so I am off to town tomorrow and will find a glass bowl..I will keep you posted..Hilda