Me too. I grew up on the stuff, as it's out of the ground when not much else is. It's not the same, but you can make a pretty nice rhubarb or rhubarb-strawberry sauce with artificial sweetener. I use a liquid product called "Better Stevia". It won't give you the body or preservative qualities of sugar, but if you are dealing with insulin resistance it is pretty darn good. I just cook it, chill it, and add plenty thick whip[ping cream at the table.LOVED IT! My mom use to make it.
Unfortunately it is one of those things I had to gave up in 2004 when I found out I was insulin resistance.
Man, you are hard-core. That stuff is so bitter it's astringent.When I was a kid, my buddy and I used to eat rhubarb fresh, right out of the garden. The neighbor's garden, actually. Well, until they yelled at us and called our parents. That was back in the day when you could yell at someone else's kid, and the parent sided with the other adult. You know, the good old days.
But yeah, the pie, with all that added sugar? Not sour enough, but I'll still take a slice!
Wondering if anyone else here likes homemade rhubarb pie. It has a unique taste, but is really good.
I love the straight rhubarb pie (not so much for the blends).
DW can do without all of them, unfortunately.
-gauss
Wondering if anyone else here likes homemade rhubarb pie. It has a unique taste, but is really good.