Louie’s Rhubarb Desert

Louie’s Rhubarb Desert

Louie posted this idea over at Dr. B’s forum.  Here’s what he has to say

I’ve always liked rhubarb, but rarely have bought it at the store over the years.  A patch of it was in our yard when we moved here 2 years ago which gave me the opportunity to bake with it more often.   I made this dessert yesterday to take to a get-together at the home of friend last night and it was really good.  There may be similar recipes on the forum, but I want to share it anyway. 

I followed a thread a couple of months ago about cereal recipes and from that, I made the following recipe, from Lynne I think. 

Flax Seed And Nut Granola (Low-Carb)  

(6 servings)   

INGREDIENTS:

•      1 cup flax seeds 
•      1 cup sunflower seeds 
•      1 cup unsweetened shredded coconut 
•      1 cup chopped pecans 
•      1 cup chopped walnuts 
•      1 cup chopped almonds 
•      1 stick of butter — melted 
•      2 teaspoons cinnamon 
•      2 teaspoons vanilla powder (sugar and alcohol-free) 
•      30 packets of Splenda (or other sugar alternative) 

DIRECTIONS:

In a large roasting pan, mix together flax seeds, sunflower seeds, coconut and nuts. Drizzle with melted butter. Stir in cinnamon, vanilla power and sugar substitute. Toast in the oven at 325 degrees for a half hour, stirring every 5 or 10 minutes. 

This recipe is delicious and we ate it only once as cereal.  After that I used it as a small, ‘palm-held’ snack and as a nutty sprinkle/topping for other dishes.  It makes such a large quantity that I store it frozen.  

Yesterday, I ground a bunch of it in the processor, mixed it with 1/2 stick melted butter, pressed it in an 8×8 pyrex dish, and baked it at 350 for 10 minutes.  Let it cool.
Meanwhile, I chopped 8 or so long stalks of rhubarb, cooked them on the stove, low to medium heat, with cinnamon, nutmeg, and sweetener (I used a combo of Stevia powder and Sweetzfree, but whatever you want would work). 

It cooks down to a typical fruit filling.  I let it cool as well.  When both the fruit and the crust were cool, I spread the fruit on top of the crust.

I whipped heavy cream stiff, adding a few drops of Sweetzfree and 1 tsp. vanilla, and spread it over the rhubarb filling.  I was going to sprinkle cinnamon on it for color, but instead sprinkled a little more of the cereal nut mix.  Let it chill for several hours.  It was delicious and I was pleased at how firmly the crust held together rather than crumbling.

I will make the same dessert sometime using zucchini, like the “mock apple pie” recipes you are probably familiar with.  I made one a few weeks ago that was very good, but I didn’t pre-bake the almond nut crust and it didn’t hold together like this rhubarb crust did.  This cereal recipe is very versatile for desserts.

I didn’t calculate the carbs, but since all the ingredients are allowable, Dan and I just had a small square and it was nicely satisfying.  We both like the tart/sweet combination.  If you like rhubarb you would like this dessert!………………Louie