I have quite a few recipes for rhubarb but naturally most of them include sugar. You could substitute stevia in some of them but not all as sugar also adds texture to baked goods. Here's a chutney recipe you might like:
Rhubarb and Dried Cherry Chutney
2 lbs. fresh rhubarb
1½ C chopped yellow onion
1 tart green apple, peeled, cored and finely chopped
1½ C dried cherries
1¾ C firmly packed light brown sugar
2 – 4 jalapeño chilies, seed and veins removed (4 jalapeños will produce a very
4 cloves garlic, minced
2 tbsp. finely minced or grated peeled fresh ginger
2 tbsp. brown or yellow mustard seeds
2 tsp. salt
1 tsp. paprika
1 tsp. ground coriander
2 C cider vinegar
¼ C light, organic corn syrup
Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Prepare the rhubarb by washing, trimming and cutting into ½-inch pieces (diced) to measure 6 – 7 cups. In large non-aluminum pot, combine the rhubarb with the onion, apple, cherries, brown sugar, chilies, garlic, ginger, mustard seeds, salt, paprika and coriander. Bring the mixture to a boil over medium heat, stirring to mix well. Reduce the heat to a simmer and cook, partially covered, stirring occasionally, until the onion becomes translucent and very tender, abut 30 minutes.
Stir in the vinegar and corn syrup, return the mixture to a simmer and continue cooking, uncovered, over med.-high heat, stirring frequently, until the chutney becomes thick enough to mound slightly in a spoon (about another 20 – 30 minutes). Remove from heat and adjust the seasoning, adding additional salt if necessary.
Ladle the hot chutney into 1 hot jar at a time, leaving a ¼-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6000 feet; 20 minutes above 6,000 feet
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