But there is a problem with rhubarb. It’s so sour you can’t really eat it without sweetening it. I used to make rhubarb pie,rhubarb jam, rhubarb sauce, and rhubarb crisp — all with TONS of sugar to make it tangy rather than downright sour.
However, as I’ve improved my diet over the years, I’ve become more and more reluctant to consume the empty calories of processed sugar.
But hold on — it's not hopeless! We just need to use a naturally sweet, whole-food sweetener to avoid the empty calories of processed sugar.
So once again — dates to the rescue!
It has taken a bit of experimenting, but I’ve come up with some pretty tasty recipes. The easiest of all is rhubarb “jam” with only 2 ingredients, or 3 if you count the water.
(Yield: about 2 cups)
I’ll include some other recipes for rhubarb in my upcoming cookbook, which we hope to have out in the fall.
Let me know in the comments below if you’ve discovered some other healthy ways to eat rhubarb — without using processed sugar. (Click the "Comments" text below to leave a comment.)
Delisa is a plant-based nutrition and cooking instructor in Alaska. She believes that we are designed to be slim and healthy.