Description: Bringing Good Taste to Healthier Food
baking whole grains rice vegan nutritious healthy low-fat low-ca (3)
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Luckily, the backyard rhubarb was - and is - prolific this year. We have (at last count) 4 rhubarb plants in the garden, each exploding into a mess of foliage every year. I'm the only one who actually uses the rhubarb, oddly enough, and what better way to celebrate this often ignored ingredient than in my annual pie? That said, rhubarb-only pie has a set of things that need to be addressed for it to be fit for the dessert table. The first (and most obvious) is that fresh rhubarb is tart - great in, say, chu
The approach I took in order to combat all three considerations while keeping the rhubarb front and centre was multi-fold. The easiest one was the tartness, obviously - but to add some complexity to the sweetness I used a mix of plain granulated and dark brown sugars. The brown sugar gave me the inspiration to tackle the liquid issue as well. In addition to using tapioca starch (my go-to thickener for pie, since it's freezer-stable) I decided to shred apples, peel and all, into the rhubarb mixture. The app