| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Rhubarb |
|
|
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 |
INSTRUCTIONS
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@panix.com> on
Feb 18, 1997.
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