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Got rhubarb? Here is a link to a good site for all things rhubarb.
- Thread starter angak
- Start date
J
jadaore
Guest
Thx! I love rhubarb. Chicken smothered in rhubarb sounds like a "must-try"
it's under "rhubarb stuff" heading
it's under "rhubarb stuff" heading
Rhubarb Butter Crunch was simple and good . I made a low sugar version.
I wanted to cut down the sugar so I used 1/3 the amount of sugar, 1/3 Splenda and 1/3 Xylitol. I had read in a couple places that the best way to use artificial sweeteners is to combine different ones. I am not too sure that there is any best way to use Splenda, I could still taste that Splenda aftertaste in there but it wasn't enough to ruin it for me. Next time I'll try just sugar and Xylitol or perhaps just Xylitol.
http://www.rhubarbinfo.com/recipe-cobbler.html#index_cobbler_18
I wanted to cut down the sugar so I used 1/3 the amount of sugar, 1/3 Splenda and 1/3 Xylitol. I had read in a couple places that the best way to use artificial sweeteners is to combine different ones. I am not too sure that there is any best way to use Splenda, I could still taste that Splenda aftertaste in there but it wasn't enough to ruin it for me. Next time I'll try just sugar and Xylitol or perhaps just Xylitol.
http://www.rhubarbinfo.com/recipe-cobbler.html#index_cobbler_18
Sounds good Mimi. I am picking some rhubarb tonight and might try the same recipe. I bake with>>
Splenda quite a bit and don't detect an aftertaste. funny. I do not like to bake with aspartame or sweet and lo, but splenda is no problem for me, especially if I use it half and half with sugar. I also have Olga's Danish rhubarb dessert printed out and plan to make it soon too, but I will take a shortcut and buy some piecrust and make it round in my springform pan. Since that one calls for canned cherry pie filling, I will use splenda for the extra sugar called for, using a bit less. The Rhubarb Fool recipe looks really yummy too. Refreshing on a hot summer day with some crispy butter cookies. There are so many good recipes on that site!
Splenda quite a bit and don't detect an aftertaste. funny. I do not like to bake with aspartame or sweet and lo, but splenda is no problem for me, especially if I use it half and half with sugar. I also have Olga's Danish rhubarb dessert printed out and plan to make it soon too, but I will take a shortcut and buy some piecrust and make it round in my springform pan. Since that one calls for canned cherry pie filling, I will use splenda for the extra sugar called for, using a bit less. The Rhubarb Fool recipe looks really yummy too. Refreshing on a hot summer day with some crispy butter cookies. There are so many good recipes on that site!
I thought it odd too as I don't notice any aftertaste...myabe that's because I can't help thinking
about the price. I do mix it with sugar sometimes but haven't been brave enough to use it in place of sugar when the texture is important. I'll get there yet.
And which way should I roll my tongue? from the sides or the end?
about the price. I do mix it with sugar sometimes but haven't been brave enough to use it in place of sugar when the texture is important. I'll get there yet.
And which way should I roll my tongue? from the sides or the end?