Diabetic Cooking - Rhubarb Recipes -

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Diabetic Cooking - Rhubarb Recipes

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By Marilyn Helton

Posted August 6th, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Stalking Spring Rhubarb!
Forget the robin and the lilac bud. Rhubarb lovers know Spring is here when the first pink stalks appear in the garden or supermarket produce department.

When choosing rhubarb, select firm and tender stalks; avoid those that are very thick or wilted.

One pound yields three cups of sliced rhubarb. To preserve its crisp texture, wrap raw rhubarb tightly in plastic wrap and refrigerate for up to one week.

Rhubarb is a vegetable, but it's most often used like a fruit in desserts and sauces. The stalks have a tart flavor due to the oxalic acid present, which occurs in a much higher toxic concentration in the leaves, so never eat rhubarb leaves!

Rhubarb is perhaps best known for its use in pies and tarts, and is often paired with strawberries. Try some of our rhubarb combinations and then dare to be creative with your own low-fat versions of rhubarb crisps, cobblers, muffins, parfaits or sorbets.

Marilyn

IMPORTANT RECIPE NOTE: We DO use small amounts of refined sugar per serving in our recipes, which is in keeping with the revised guidelines for people with diabetes, issued by the American Diabetes Association Committee On Nutrition in 1994. We strongly urge that you check with your physician, health care team, primary diabetes health care provider, or registered dietitian or nutritionist on how to incorporate our recipes, or any recipes from our cookbook reviews, into your daily meal plan.

Recipes with refined sugar may not be suitable for ALL diabetics. Your blood sugars should be under control and your daily meal plan MUST include the carbohydrate allowances per serving for each recipe containing refined sugar.

Marilyn Helton is a regular contributor to Fabulous Foods as well as the Diabetic Gourmet. She firmly believe that a diabetes diagnosis does not have to mean a culinary death sentence. Click here to visit Marilyn's website Cinnamon Hearts for more diabetic recipes and information.