Yield: 1 Servings

Measure Ingredient
\N \N Rhubarb
\N \N Nutrasweet or choice of sweetener to taste (this works with sugar too) Joy of Cooking recommends 1/2-3/4 C of sugar per pound, dissolved in 1/4 C hot water

Rhubard without strawberries is a special joy to me, as it counts as a "free" food for diabetics. I make it as a slight variation from my Joy of Cooking cookbook from 1965

Method: Wash and string Rhubarb, if necessary. Do not drain. Slice on the diagonal into 1-2 inch long pieces. using only the moisture left on the stems from the washing, cook gently, double boiler, or microwave until the rhubarb just begins to soften(20 min. for the double boiler). If you make a large quantity, try to use a large diameter cooking vessel so it cooks evenly. Stirring mushes it up too much. When done to your taste,(I like it al dente) remove from heat and add sweetener . Start with a medium amount and then taste and adjust your amount. Don't follow the conversion tables for the non-nutrative sweetener as acid foods and fruits in general require less aspartame than the table recommend. This make a lovely dessert or meat accompaniment if you like such things. don't eat the whole bowl at once or you may have the runs.

Posted to JEWISH-FOOD digest V97 #055 by "W. Baker" <wbaker@...> on Feb 18, 1997.

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