REC: Sour Cream Rhubarb Sauce

As noted later, this is the lower-carb version of the filling for my mom's
sour cream rhubarb pie recipe. I've replaced the flour with xanthan gum,
the sugar with Splenda, omitted the strawberries, and added red food
coloring (this stuff isn't nearly as appetizing in its green form).

Each half-cup serving contains 7 net grams of carbs. It's a nice dessert,
and it's allowable on Bernstein! I'm going to plant a bunch of Canadian
Red rhubarb plants in my back yard. Rhubarb freezes well, and can be
pre-measured into 4 cup portions.

* This recipe is intended for individual use, and may not be reproduced on
any web site.


* Exported from MasterCook *

Sour Cream Rhubarb Sauce

Recipe By amsel in dis Dress
Serving Size : 6 Preparation Time :0:00
Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Splenda® granular
2 teaspoons xanthan gum
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 cup sour cream
1 large egg
2 egg yolks
4 cups rhubarb -- 1/4-inch pieces
20 drops red food coloring -- optional

1. Thoroughly combine dry ingredients in a 2 quart casserole.
2. Blend in sour cream and eggs, and add rhubarb, stirring thoroughly to
coat.
3. Bake, covered, at 350F for 40-50 minutes.
4. Stir in red food coloring, if desired. Sauce will lose its chunkiness
and become more smooth when stirred.

Copyright:
"2004 Damsel in dis Dress"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 145 Calories (kcal); 11g Total Fat; (63% calories from fat);
4g Protein; 10g Carbohydrate; 119mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve 1/2 cup portions in bowl with heavy cream if hot, or
whipped cream if chilled.

NOTES : This was originally my mother's sour cream rhubarb pie filling.
I've adjusted it to have a lot fewer carbs than the original.

10 grams carbs
3 grams fiber
7 net carbs per serving
--
Fasting BG 151
227/223/150 (official weigh-day: Thursday)
Bernstein 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

Carol! Be careful... those plants can be very dangerous around
non-Canadians! Best fertilizer for optimum growth: beer, donuts and
maple syrup. Not American beer, though - it is too weak and will
actually drown the rhubarb.

Deb
(I've lost it.)

Damsel in dis Dress wrote:
snip
I'm going to plant a bunch of Canadian
Red rhubarb plants in my back yard.

On Sat, 29 May 2004 00:19:15 GMT, barrdbarrbarr
wrote:

Damsel in dis Dress wrote:
snip
I'm going to plant a bunch of Canadian
Red rhubarb plants in my back yard.

Carol! Be careful... those plants can be very dangerous around
non-Canadians! Best fertilizer for optimum growth: beer, donuts and
maple syrup. Not American beer, though - it is too weak and will
actually drown the rhubarb.

I'm glad you told me! I was going to use rotted cow manure. What a tragic
mistake that would have been! Do I need to use Kraft macaroni and cheese,
as well?

Deb
(I've lost it.)

You're not alone. :-)
Carol
--
Fasting BG 151
227/223/150 (official weigh-day: Thursday)
Bernstein 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

Not mac 'n cheese...but if you hum the Hockey Night in Canada theme song
to them every day at sunset, they will thrive! The Canadian national
anthem works too, but not as well.

hee hee

Deb
260/211/135


Damsel in dis Dress wrote:
On Sat, 29 May 2004 00:19:15 GMT, barrdbarrbarr
wrote:


Damsel in dis Dress wrote:
snip

I'm going to plant a bunch of Canadian
Red rhubarb plants in my back yard.

Carol! Be careful... those plants can be very dangerous around
non-Canadians! Best fertilizer for optimum growth: beer, donuts and
maple syrup. Not American beer, though - it is too weak and will
actually drown the rhubarb.


I'm glad you told me! I was going to use rotted cow manure. What a tragic
mistake that would have been! Do I need to use Kraft macaroni and cheese,
as well?


Deb
(I've lost it.)


You're not alone. :-)
Carol

mmmmmm.....cheese curds.....

Deb

Jackie Patti wrote:
Damsel in dis Dress wrote:

I'm glad you told me! I was going to use rotted cow manure. What a
tragic
mistake that would have been! Do I need to use Kraft macaroni and
cheese,
as well?


No, no, no. It's Kraft Dinner, not Kraft macaroni and cheese.

And don't forget the cheese curds.

Damsel in dis Dress wrote:

I'm glad you told me! I was going to use rotted cow manure. What a tragic
mistake that would have been! Do I need to use Kraft macaroni and cheese,
as well?

No, no, no. It's Kraft Dinner, not Kraft macaroni and cheese.

And don't forget the cheese curds.


--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

On Fri, 28 May 2004 20:41:02 -0400, Jackie Patti wrote:

Damsel in dis Dress wrote:

I'm glad you told me! I was going to use rotted cow manure. What a tragic
mistake that would have been! Do I need to use Kraft macaroni and cheese,
as well?

No, no, no. It's Kraft Dinner, not Kraft macaroni and cheese.

Oh, okay. It's macaroni and cheese south of the border.

And don't forget the cheese curds.

HEY! I'm in Minnesota! We have cheese curds here, too. Nice and squeaky!

Carol
--
Fasting BG 151
227/223/150 (official weigh-day: Thursday)
Bernstein 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

Damsel in dis Dress wrote:

As noted later, this is the lower-carb version of the filling for my mom's
sour cream rhubarb pie recipe. I've replaced the flour with xanthan gum,
the sugar with Splenda, omitted the strawberries, and added red food
coloring (this stuff isn't nearly as appetizing in its green form).

Each half-cup serving contains 7 net grams of carbs. It's a nice dessert,
and it's allowable on Bernstein! I'm going to plant a bunch of Canadian
Red rhubarb plants in my back yard. Rhubarb freezes well, and can be
pre-measured into 4 cup portions.

* This recipe is intended for individual use, and may not be reproduced on
any web site.

* Exported from MasterCook *

Sour Cream Rhubarb Sauce

Recipe By amsel in dis Dress
Serving Size : 6 Preparation Time :0:00
Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Splenda® granular
2 teaspoons xanthan gum
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 cup sour cream
1 large egg
2 egg yolks
4 cups rhubarb -- 1/4-inch pieces
20 drops red food coloring -- optional

1. Thoroughly combine dry ingredients in a 2 quart casserole.
2. Blend in sour cream and eggs, and add rhubarb, stirring thoroughly to
coat.
3. Bake, covered, at 350F for 40-50 minutes.
4. Stir in red food coloring, if desired. Sauce will lose its chunkiness
and become more smooth when stirred.

Copyright:
"2004 Damsel in dis Dress"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 145 Calories (kcal); 11g Total Fat; (63% calories from fat);
4g Protein; 10g Carbohydrate; 119mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve 1/2 cup portions in bowl with heavy cream if hot, or
whipped cream if chilled.

NOTES : This was originally my mother's sour cream rhubarb pie filling.
I've adjusted it to have a lot fewer carbs than the original.

10 grams carbs
3 grams fiber
7 net carbs per serving

I LOVE rhubarb! Thanks for posting this, Carol!

--
Jean B.

On Fri, 28 May 2004 22:50:03 -0400, "Jean B." wrote:

I LOVE rhubarb! Thanks for posting this, Carol!

You're very welcome, Jean. Might be a good idea to add the red food
coloring at the beginning. Now that it's stirred up and there are no
longer any recognizable pieces of rhubarb, the sauce looks eerily like raw
meatloaf. G It's fabulous with a tablespoon of cream over the portion.

Enjoy!
Carol
--
Fasting BG 151
227/223/150 (official weigh-day: Thursday)
Bernstein 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

Damsel in dis Dress wrote:
As noted later, this is the lower-carb version of the filling for my
mom's sour cream rhubarb pie recipe. I've replaced the flour with
xanthan gum, the sugar with Splenda, omitted the strawberries, and
added red food coloring (this stuff isn't nearly as appetizing in its
green form).

Sounds great! I adore rhubarb. But why omit the strawberries? They are one
of my favorite LC fruits! If I were to make this recipe I think I'd add some
strawberrries to it. :-)
--
Debbie