Rhubarb, without sugar? Delicious :)

I love rhubarb

I am growing it in my garden and it is such a thankful plant. You just have to plant it and it will come back year after year. The only thing I do is make sure that in the fall, after it has died back, I put a thick layer of nutritious mulch on it.

The rhubarb sleeps until in the Spring, it will start peeking out of the mulch and will surprise me with it’s beautiful, tasty stalks.

This year the plant was a little slower than usual and I thought it would not amount to anything. It did not help that the plant I had given away to my daughter and her husband, did absolutely wonderful. It had strong stalks and large leaves and it was this way while my plants (the ones that were left over) were just puny. What was going on?

Now I had helped my family make a Hugel Kultur bed and it was so healthy. So I assumed that was the reason, but, for Pete’s sake, does that mean that they have rhubarb this year and I have nothing?

I was happy for them, but not so happy for me. This was afterall, one of my plants and my other plants should have been fine as well.

However, as the Spring carried on and we got into Summer, my plants also started to thrive and I have been able to harvest as well. I used to cook the rhubarb and would add sugar to it. Lots of it. Sometimes I would also add an egg yolk, cornstarch and after it thickened I would add a beaten egg white. We really enjoyed it like that. Now however, now I am aware of the negative role of sugar in our diet I do not want to make my rhubarb like this anymore and so most of my rhubarb goes into my smoothies.The fruits in my smoothies will temper the tardness and give it just the right balance between sweet and sour, without any sweeteners

My daughter had brought me some rhubarb she made a little while ago. She had added some mango and also honey to sweeten it. It was delicious and of course I have tried to copy that recipe, but it still had a sweetener in there. So today I have played a little more with the recipe and after I picked some fresh rhubarb I came up with the following recipe which I think is devine.

Rhubarb Devine

  • 9 stalks of rhubarb, washed
  • 1 larger Granny Smith apple
  • 1 large mango  or 2 smaller mangos
  • 7 – 9 Medjool dates

Cut the rhubarb is smaller slices, about 1/2 inch long and put into a large pan. Peel, core and dice the apple and add to the pan. Add a small amount of water to keep the food from burning and cook at low to medium heat. Check frequently and stir to prevent the food from sticking to the bottom of the pan.

In the meantime, peel and dice the mango. Make smaller bite sized pieces. Pit the medjool dates.

When the rhubarb starts to soften, but still has some pieces that are holding their shape add the mango. Stir it through to mix well and turn off the heat. Now add the dates and let them sit in the rhubarb to soften for up to 1 hour.

After 1 hour, take the dates out and with 2 ladles full of rhubarb, put the dates in a blender and blend well. Return to the pan and stir well.

Eat either warm with some home made vanilla ice cream (a recipe will follow soon) or eat it cold. Enjoy

So there you go, rhubarb without sugar.

While sugar only sweetens your dish, the dates are a whole food that will not only sweeten your dish but also add fiber and will add amongst others, nutrients like calcium, magnesium, potassium and zinc as well as some of the B vitamins, vitamin A and K. 

 

 

 

 

 

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