Comments on: Figure-Friendly Rhubarb Crisp

By: kat

kat — Thu, 22 May 2008 20:47:00 +0000

Yum, I just got some Rhubarb in my Farm Box too & am thinking a crisp is in order. Keep trying with the recipes. Its good to even see other peoples’ mistakes, maybe some of us can help! It also makes me feel like I’m not the only one who makes mistake recipes.

By: Jan

Jan — Thu, 22 May 2008 20:26:00 +0000

Looks really nice and yummy!

By: toontz

toontz — Thu, 22 May 2008 00:27:00 +0000

That looks mighty tasty!

By: Patricia Scarpin

Patricia Scarpin — Wed, 21 May 2008 13:38:00 +0000

Allen, I have never used Splenda and would love to have some of this beautiful crisp!

By: Manggy

Manggy — Wed, 21 May 2008 03:31:00 +0000

Splenda is sold here and some bakers have jumped on the very small bandwagon (toy wagon?) but I doubt I will ever use it unless someone requests it and pays me.. I’d need the special cookbook and all that :/ I could use it with less apprehension in uncooked applications, like creams and such. I tried it in an iced tea once (in the States) and I ended up adding Sweet and Low too because it was so blah. The suggestions put forward by the others are great.

I’ve only seen rubharb once (a market 6 hours away from here), but haven’t tried it. Your crisp sure looks good though. Some more desserts that are more on the fruity side are apple brown betty, summer pudding (queen of puddings?), eve’s pudding– English desserts. Don’t laugh.

You might like to try farro pasta– it is mostly protein. :)

By: Kevin

Kevin — Wed, 21 May 2008 02:20:00 +0000

That looks good! I saw a little bit of rhubarb at the farmers market on the weekend. Next week there should be a lot of it and I will be getting some!

By: cookinpanda

cookinpanda — Wed, 21 May 2008 00:23:00 +0000

The crisp looks good! And I look forward to reading about your new healthier creations.
I use an assortment of sweeteners including the Splenda brown sugar from time to time (mostly in small quantities in oatmeal for breakfast). It is very sweet, but it works if scaled back a bit. (And, I try not to use too much.)

By: Mark Boxshus "Cookie Doctor"

Mark Boxshus "Cookie Doctor" — Tue, 20 May 2008 22:51:00 +0000

Hey this looks great, and it is the inspiration I needed to use up the fresh bounty of strawberries, blackberries, raspberries and blueberries I bought two days ago. Initially I was going to make a bread pudding or something similar, but could not decide. A CRISP it is! NOW, even though I use Splenda in my coffee, I don’t cook or bake with it. I make this exception since I am guilty of drinking way to much Diet Coke and Diet Pepsi with lime. I’ll let you know how it comes out. Again, thanks for helping me make my mind up. I look forward to your posts………….Mark

By: Peter G

Peter G — Tue, 20 May 2008 21:59:00 +0000

Not a big fan of Splenda myself. If I have to substitute sugar I’d probably go for something that’s naturally derived from it. However, I still wouldn’t say no to your lovely crumble. The flavours sound really dazzling. Love all the reds in this dish Allen…keep em coming!

By: Anonymous

Anonymous — Tue, 20 May 2008 18:36:00 +0000

I’m also not a fan of sugar replacements or Splenda. Most of them affect me one way or another. I also prefer Honey or even Agave.

It’s a bumpy road of experimentation I am right there with you! I’ve had some spectacular failures. I keep back up soups around in case it all turns out inedible.

Good Luck…keep trying! –elizaduckie