Yes, lucky you!!!!
I love rhubarb pie, without any other fruit added; a fond memory from childhood.
Used to feel guilty about the pie part, but, if you eat it as jam (on bread, muffin, biscuit or bagel) or in a muffin, then there are also carbs that way, so I don't feel guilty anymore.
Crisps are my favorite when I'm watching carbs; the oatmeal in the crisp is a whole grain, and low glycemic if you use Old Fashioned oats instead of quick, instant, etc. Sweets need all the help they can get in the carb, glycemic index, & fiber depts. Old fashioned otmeal used in crisps, helps in all 3.
You can also reduce the sugar by half (or more) and add stevia instead.
Brown rice syrup is composed of about 50% complex carbohydrates, which break down more slowly in the bloodstream than simple carbohydrates, resulting in a less dramatic spike in blood glucose levels. It has the tendency to make food harder and crispier, so itís great in crisps, granolas, and cookies. To replace one cup of sugar, use 1-1/3 cups brown rice syrup, and for each cup of rice syrup added, reduce liquid by 1/4 cup and add 1/4 teaspoon baking soda.
Rhubarb is good cooked down as an icecream topping as well, as compote or if your jelly doesn't set up.
Baked rhubarb has anti-cancer properties. There was a SparkArticle about it I can't find:www.medicalnewstoday.com/articles/179103.p
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