Hi Anny! Sorry for the delay. My computer caught a virus and was in the "hospital" for a few days recovering.

I would cut and freeze some straight up and cook some with sweetener, then freeze in small ziploc bags.

There's lots of recipes in the book that are low-carb by nature, along with the 10 recipes for potatoes!

Karen

Thanks, Karen ...I didn't know you could freeze it raw. That's a very timely hint as I'd chopped some up and put it in the fridge and didn't know what I was going to do with it. Now it's in the freezer. Far better than just composting it later on.

~Anny

what if u sweetened some diced up and zapped it for a couple minutes till tender then added it to the microwave danish recipe?

MMMMM....that sounds good, aveeda! now i'll have to FIND the microwave danish recipe. It's not something I've tried before.

I'm going to be out in the garden tomorrow gathering some rhubarb now that I know I can just throw it in the freezer as is. Now if only I could find some way to prepare it that's acceptable while on induction.

I have a recipe for Strawberry Cobbler that you could easily adapt to rhubarb. My friend LindaSue adapted it so that the recipe made sense in both USA and UK kitchens.

LISA'S STRAWBERRY COBBLER
12 ounce bag frozen strawberries, thawed and drained
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda (to sweeten fruit - optional) *
1/2 cup butter, softened
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda
2 eggs
2 ounces almond flour (1/2 cup)
1 teaspoon vanilla
Pinch salt (if using unsalted butter - optional)
1 cup heavy cream, whipped (sweetened, if desired)

Sweeten fruit, if desired, and place in an ungreased 6x8" baking dish or equivalent shallow baking pan. In medium bowl, beat butter and Splenda with a fork until creamy. Beat in eggs with fork until blended. It will look curdled. Mix in the almond flour and vanilla with fork. Dollop by large spoonfuls over fruit. It will spread while baking so don't be too fussy. Bake at 375º for 30 minutes or so, until topping is golden brown. It should be quite brown for the best flavor. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.

Makes 6 servings

* If you do sweeten the fruit with granular Splenda, add 1 more carb per serving.

Per Serving (with granular Splenda): 373 Calories; 36g Fat; 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per Serving (with liquid Splenda): 369 Calories; 36g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

This is truly home-style comfort food. You could also use either raspberries or blueberries in place of the strawberries. The carb count would be the same. Below you can see how the whole batch looks:

This looks so good, and my rhubarb plants have been calling my name all week. I have been chopping it up and freezing it for years, as is, and I frequently add it to my low carb muffin recipe. Very good.! Will definitely have to try this, have been missing my annual rhubarb custard pie, a tradition every spring for years.

I don't have almond flour. Could you use zero carb baking mix instead?

I guess you could but I haven't tried it - yet!

I just buy whole blanched almonds and grind them in my coffee grinder if I need almond flour.

Hi Lisa,

I'm chasing you around the net again.

This looks as good as your almond poundcake is, and DH would love it.

See ya' later!

Hello there!

*waves*

My ma in law make this with apples and cinnamon as the fruit base and it's heavenly.

Thank you for that wonderful recipe, Lisa. I made it yesterday and have already passed it on to to the people on my diabetes forum. It's one of the very best low carb desserts I've tried.

Karen D.

Karen, thank you so much! I adapted it from my ma in law's recipe and was SO pleased with it that I had to pass it on.

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This looks amazing!~~

Thanx for sharing it.