Tuesday, May 24, 2005

Splendad Rhubarb Crisp

I tried it today, and it actually worked! [Now, eldest younger brother Tom, do not faint!] adapted from the Two Sleepy Mommies' full-cane-goodness version with a hint in time from Alicia of Fructus Ventris, here is:

Splendad Rhubarb Crisp

Preheat oven to 375 drgrees
Take one stick of butter out to soften (1/4 lb or 1/2 cup)

For the filling:

5-6 cups washed and sliced rhubarb
1 cup Splenda granular --- the kind that measures 1/1 with sugar, not the packets!
2 Tablespoons white flour

Slice rhubarb. Mix Splenda and flour and toss them around in bowl with rhubarb peices. Put mixture in a suitable sized baking dish or pan --- I used a 3-quart Pyrex casserole dish. Make it kind of even.

for crisp topping [twice as much as the Mommies' version because I like crunchy stuff):

1 stick (1/4 lb or 1/2 cup) unsalted butter
1 cup minus 2 tablespoons Splenda granular
1/3 cup white flour
1/2 teaspoon cinnamon and/or ginger and/or nutmeg --- I used just cinnamon
2 tablespoons dark molasses
1 cup "old-fashioned" rolled oats

Smash the butter in a bowl to make sure it's gotten soft. Mix the Splenda, flour, and spice(s), add to the butter, and blend until there are no more huge lumps of butter. Add the molasses and blend well. Add the oatmeal and stir well. [If you like to add other crunchies like chopped nuts to your topping, add them before the oats; always add oats last so they don't get too smashed] Spread this mixture evenly over the chopped rhubarb mixture in the baking dish.

Bake at 375 degrees for 30-35 minutes, until the rhubarb is cooked and bubbly and the oatmeal topping is browned and crisp.

Enjoy without guilt! 1/8 of the dish=1 carbohydrate choice. The whole dish is only 8 carb choices!

1 comment:

Anonymous said...

Now, Karen, why wouldn't it work? You are the rhubarb expert of our generation. And even our eldest younger sister has figured out how to use an oven without burning herself, or the house! And this, following the "burnt water" episode!

To cut your carbs even further, you might want to experiment with PROTEIN thickening agents, although I won't deny that could get messy. Agar and gelatin are not the best behavers in hot environments. Isn't fresh rhubarb one of those things that inhibits gelatin set?

Best luck with your experiments.