Scrumptious Rhubarb Cheesecake

[Rhiannon]

I was searching around last week for low carb recipes that incorporate rhubarb.  The season for rhubarb is all too brief.  I found the recipe below - it may be a recipe that has already made the rounds. 

http://www.fitnessandfreebies.com/lc/recipe36.html

I made it late last week, and oh my goodness, I am in love.  If there are any rhubarb fans out there, you might want to give this a try.

[bigskygal]

Wow!  That looks really good!  I love rhubarb!

[Rhiannon]

Me too, so I am going to try at least a couple more low carb, high fat rhubarb recipes.  If I like them, I'll share them with the group

[Grammabear]

I was searching around last week for low carb recipes that incorporate rhubarb.  The season for rhubarb is all too brief.  I found the recipe below - it may be a recipe that has already made the rounds. 

http://www.fitnessandfreebies.com/lc/recipe36.html

I made it late last week, and oh my goodness, I am in love.  If there are any rhubarb fans out there, you might want to give this a try.

I have frozen rhubarb successfully for quite a few years in case you're interested.

[Rhiannon]

I would be interested in any tips you have for freezing rhubarb.  Do you freeze it while it's uncooked?  or cook it up first? 

[Shanny]

Not speaking for Pat, but when I was growing scads of it, I would slice it into bite-size pieces and blanch it before freezing. That way it was plain unseasoned, & I could use it any way I wanted.

[Grammabear]

Not speaking for Pat, but when I was growing scads of it, I would slice it into bite-size pieces and blanch it before freezing. That way it was plain unseasoned, & I could use it any way I wanted.

I usually just cut it in bite-size pieces but I am most interested in how Shanny does it.  How long do you blanch it Shanny?  I have found that freezing it works ok, but when you thaw it out - it does tend to look soft and mushy - but that doesn't affect the taste.

[Shanny]

It only takes about a minute plunged into boiling water . . . then plunge it in to ice water afterward, to stop it cooking.


In the days I was doing this, there were so many garden crops to preserve that I just blanched everything that got frozen - peas, corn, asparagus, spinach, rhubarb, etc. Of course the ones that got canned - green beans, tomatoes, beets, etc., didn't need blanching - the heat from canning killed the enzymes.

[bigskygal]

Dang!!  I forgot my shopping list at home and forgot to look for rhubarb.    I just may have to check out the local grocery store tomorrow.

[Shanny]

(Now I know we're twins separated at birth! )

[Grammabear]

Dang!!  I forgot my shopping list at home and forgot to look for rhubarb.    I just may have to check out the local grocery store tomorrow.

If you lived closer, you could mosey on over and have all the rhubarb you could ever want.  I have LOTS of it.