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Karen's Gourmet
 Low-Carb Recipes

 

By Karen Barnaby

Rhubarb fool

Makes 8 servings

  • 1 recipe rhubarb compote, see below
  • 1 3/4 cup whipping cream

Make the rhubarb compote following the recipe below. Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into a coarse pulp.

Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or into a large serving bowl. Refrigerate until ready to serve.

Rhubarb compote

Makes about 4 cups

  • 2 lbs. fresh young rhubarb with pink stems
  • 1/4 cup water
  • liquid sweetener to equal 1 1/2 cups

Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Cover and refrigerate.

Total Carbohydrates: 54.51

Total Carbohydrates Minus Fiber: 40.8

Carbohydrates per Serving: 6.81

Carbohydrates per Serving minus Fiber: 5.10

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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