Monday, April 1, 2013

THE ESSENCE OF SPRING: RHUBARB SHORTCAKE



My rhubarb plants start testing the air in mid-winter, sending up ruffled probes through the mulch to ask, "Is it time yet?" Those persistent little sprouts are always a cheerful reminder that Spring will eventually come, no matter how remote it seems on a cold, gloomy day.

The strawberries are not yet planted, but the rhubarb was ready to harvest before the daffodils budded. I topped my Yogurt Biscuits with roasted rhubarb in a vanilla-scented syrup and whipped cream to make shortcakes, the perfect dessert to welcome the season!

RHUBARB SHORTCAKES

1 and 1/2 lb  rhubarb, trimmed and sliced 1-inch thick (about 5 and 1/4 cups)

Sugar substitute with bulk equal to 1/3 cup sugar (such as Swerve, Sweet Perfection, xylitol, or an erythritol blend)

High-intensity sugar substitute equal to 1/2 cup sugar (such as sucralose, stevia, monk fruit, or a blend) or to taste

1/2 cup red wine
1 vanilla bean, split lengthwise

1 and 1/2 cups heavy cream
Sugar substitute equal to 2 tbsp sugar8 Gluten Free Yogurt Biscuits, reheated if cold (recipe is here.)
1/4 cup butter, melted

Preheat oven to 350 degrees F. Place rhubarb, both sugar substitutes, and wine in a medium baking dish and stir until mixed. Scrape seeds from vanilla bean over rhubarb, add the vanilla pod, and stir to combine.

Roast until rhubarb is tender and juices are syrupy, about 30 to 40 minutes, depending on the size of the stalks. Discard vanilla pod.

Beat cream and 2 tbsp sweetener (any sugar sub will do) in a medium bowl until soft peaks form. Split warm biscuits and brush cut sides with melted butter. Spoon roasted rhubarb and juice over biscuits and serve with whipped cream.


Makes 8 servings.
Nutrition data per serving:
Cal: 355; Pro: 6.5g; Fat: 30.5g; Carb: 12.2g; Fiber: 3.8g; Net Carb: 8.4g*

*Note: I revised the recipe and the nutrition data after publication. I made a mistake in measuring the rhubarb and forget to add the counts for the butter. Sorry!

* Count assumes zero-carb sweeteners.

Pin It > http://www.pinterest.com/pin/224405993908064053/

~~“Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance” is available in print or as a Kindle with a $2.99 Bookmatch offer from Amazon > http://tinyurl.com/mq42koa 
“Nourished,” is also available in Nook format from Barnes and Noble > http://tiny.cc/94t2jx
“The recipes in ‘Nourished’ promote effortless weight loss without hunger or deprivation. They can be combined to provide a full day of delicious food that totals between 20 and 50 grams of digestible carbohydrates. Substantial scientific evidence indicates that this range keeps insulin levels low enough to provide a metabolic advantage for weight loss, to prevent and reverse the complications of diabetes and many other disorders, and to reduce or eliminate the need for medications.”

 ~ “Carb Wars; Sugar is the New Fat,” is available from Amazon > http://tinyurl.com/q95ga7j

Recipe adapted from Bon Appetit Magazine, March, 2013
(c) 2013, Judy Barnes Baker, www.carbwars.blogspot.com  


2 comments:

Lisa said...

This looks really good, never thought about a rhubarb being sweetened enough to eat like a desert. Will have to try.Thanks.

Judy Barnes Baker said...

Lisa:It can be used like a very low-carb fruit. You are in for a treat if you haven't tried it for pies and desserts! Thanks for the comment.

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