Recipe - Rhubarb

Rhubarb
Nutrasweet or choice of
sweetener to taste (this
works with sugar too) Joy
of Cooking recommends
1/2Three fourths C of sugar per
pound, dissolved in One fourth C
hot water

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 12 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 nonnutrative 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 JEWISHFOOD digest V97 #055 by "W. Baker" wbaker@panix.com on
Feb 18, 1997.