Rhubarb Mania
When my mother found out that Tyrone like rhubarb, she started bringing me a big bag every couple of weeks. The “big bag” usually yeilds about 14 cups, which is way too much. I guess they’re not making wine with it this year.
I enjoy making rhubarb custard bars. This year, I made the first batch with Splenda, and it was so weird that I’m never making pie crust portion with it again. I’ve used 1/2 splenda, 1/2 sugar for the filling, and that seems to work out well.
Last night I cut up enough for another round of bars (5 cups), and 2 cups for Rhubarb-Strawberry Sorbet. The recipe was a variation on the Strawberry Sorbet that came with the ice cream maker:
2 C Rhubarb, cut into 1-inch pieces
2 C Strawberries, hulled, quartered
1 C Sugar
1 C Water
2-3 Tablespoons lemon juice
In a blender, pulse the strawberries + rhubarb + water. Pour into your ice cream maker with the sugar and juice. The original recipe called for 1/4 C of corn syrup, but I don’t like cooking with corn syrup. The sorbet actually turned out pretty tart. I added 2-3 tablespoons of Splenda, mid-processing, to make it sweeter without adding to the calorie content (we get enough of those).