tag:blogger.com,1999:blog-3547481.post111698065544103648..comments2024-02-12T13:18:23.282-06:00Comments on From the Anchor Hold: Splendad Rhubarb CrispKaren Mariehttp://www.blogger.com/profile/06090780291629471131noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3547481.post-1116999823445620192005-05-25T00:43:00.000-05:002005-05-25T00:43:00.000-05:00Now, Karen, why wouldn't it work? You are the rhu...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!<BR/><BR/>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?<BR/><BR/>Best luck with your experiments.<BR/><BR/>TomAnonymousnoreply@blogger.com