Guest guest Posted June 10, 2001 Report Share Posted June 10, 2001 I was just given some rhubarb and I was thinking of just making it into sauce. Gavin loves applesauce. But how would I make it sweeter without putting sugar or jello (dyes) in it? Any ideas. or do you have a recipe for a gfcf free rhubard cookie? Thanks!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2001 Report Share Posted June 11, 2001 I made Rhubarb Crumble last week, from one of the Bette Hagman books. But sugar free it was not! I doubled the recipe and made it in a 9x13 pan, and I think it used 8 cups of rhubarb and 2 1/2 cups sugar. All three of my kids, and of course my husband (the real rhubarb lover around here, he grew up in Michigan) ate it all in a day or two. It is mostly sugar and rhubarb pieces and spice, topped with a margarine/flour/bread crumb/nut mix, then baked. Lorilyn Quote Link to comment Share on other sites More sharing options...
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