poptart Posted June 29, 2014 Posted June 29, 2014 (edited) Anyone have a good rubarb pie recepie that uses stivia or splenda? I want to make a pie but want to keep the calories down. Thanks! Edited June 29, 2014 by poptart
Kenngo1969 Posted June 29, 2014 Posted June 29, 2014 (edited) Did you pledge to the Iota Eta Pi fraternity? (Sorry; couldn't resist? ) Good luck finding your recipe. I understand wanting to find something that's already tried-and-true and comes from someone you trust, but have you tried the Web? Edited June 29, 2014 by Kenngo1969
The Nehor Posted June 29, 2014 Posted June 29, 2014 Anyone have a good rubarb pie recepie that uses stivia or splenda? I want to make a pie but want to keep the calories down. Thanks! I found your problem here.
poptart Posted June 29, 2014 Author Posted June 29, 2014 Did you pledge to the Iota Eta Pi fraternity? (Sorry; couldn't resist? ) Good luck finding your recipe. I understand wanting to find something that's already tried-and-true and comes from someone you trust, but have you tried the Web?Looking around, was wondering if someone here had any ideas.
The Nehor Posted June 30, 2014 Posted June 30, 2014 you did? Where? You want a good rhubarb pie. My experience shows that such a thing is a myth.
BCSpace Posted June 30, 2014 Posted June 30, 2014 (edited) Anyone have a good rubarb pie recepie that uses stivia or splenda? My understanding is that Splenda is a one for one exchange (1 cup Splenda = 1 cup sugar) with regular sugar when baking. try a recipe and see. It is costly though, to bake with Splenda that way. I want to make a pie. I can totally relate to this phrase. Edited June 30, 2014 by BCSpace
poptart Posted June 30, 2014 Author Posted June 30, 2014 You want a good rhubarb pie. My experience shows that such a thing is a myth.>not liking rhubarb pie>2014Really? THought everyone liked rhubarb pie. You might try a diabetes forum.Hmmm, if anyone would know about sweets it would be a diabetic. My understanding is that Splenda is a one for one exchange (1 cup Splenda = 1 cup sugar) with regular sugar when baking. try a recipe and see. It is costly though, to bake with Splenda that way. I can totally relate to this phrase.hmm, might try stivia then. I have a whole bunch of both stivia and splenda so looking to do something with it. Tried a lo cal chocolate pie, man was it good.
Garden Girl Posted June 30, 2014 Posted June 30, 2014 (edited) Hello Poptart...I believe there is a conversion chart on the Splenda box... I know I've substitued Splenda for sugar (yes I had to open umpteen little packets, but they now have Splenda packaged like boxed sugar, which makes it easy to substitute. Okay, I just got out my packets, and here's the conversion: 2 tsp = 1 packet1/4 cup = 6 packets1/2 cup = 8 packets1 cup = 24 packets But I do think they have boxed Splenda similarly to boxed sugar, which would have a conversion chart... GG edit to add: This thread made me chuckle... when I was a child, we had a huge garden with all types of veggies and melons, berries, etc. One veggie was rhubarb... one day I noticed mom had baked this wonderful looking pie... that I thought was berry pie... so I asked my mom, what type of pie, Mommy? Rhubarb pie she announced... Yikes!! Yech!! Edited June 30, 2014 by Garden Girl
poptart Posted June 30, 2014 Author Posted June 30, 2014 Hello Poptart...I believe there is a conversion chart on the Splenda box... I know I've substitued Splenda for sugar (yes I had to open umpteen little packets, but they now have Splenda packaged like boxed sugar, which makes it easy to substitute. Okay, I just got out my packets, and here's the conversion: 2 tsp = 1 packet1/4 cup = 6 packets1/2 cup = 8 packets1 cup = 24 packets But I do think they have boxed Splenda similarly to boxed sugar, which would have a conversion chart... GG edit to add: This thread made me chuckle... when I was a child, we had a huge garden with all types of veggies and melons, berries, etc. One veggie was rhubarb... one day I noticed mom had baked this wonderful looking pie... that I thought was berry pie... so I asked my mom, what type of pie, Mommy? Rhubarb pie she announced... Yikes!! Yech!!thanks for the conversion chart. Yeah that was the inspiration, I have millions of splenda packets all over doing nothing so I wanted to do something with them. Yeah thats how I figured out what rhubarb pie was as a kid too, thought it was a berry at first.
Calm Posted June 30, 2014 Posted June 30, 2014 I prefer xylitol in taste but read up on it to avoid potential problems:http://www.epicdental.com/v-306-cooking-with-xylitol
strappinglad Posted June 30, 2014 Posted June 30, 2014 I love rhubarb pie, but I find it best when mixed with strawberries. Sweet and Sour of the pie world.
bcuzbcuz Posted June 30, 2014 Posted June 30, 2014 edit to add: This thread made me chuckle... when I was a child, we had a huge garden with all types of veggies and melons, berries, etc. One veggie was rhubarb... one day I noticed mom had baked this wonderful looking pie... that I thought was berry pie... so I asked my mom, what type of pie, Mommy? Rhubarb pie she announced... Yikes!! Yech!!I always thought rhubarb was a fruit.
Calm Posted June 30, 2014 Posted June 30, 2014 (edited) Apparently mostly considered a vegetable, but legally may count as a fruit:http://en.m.wikipedia.org/wiki/RhubarbI think of it like celery with its stalks and leaves, it can even be eaten like celery though it has been so long since I've done that (last house we had there was a plant) I can't remember if I take more than a few bites to have enough. I should add it isn't actually related to celery, I believe.My favorite is a rhubarb strawberry sauce that goes over vanilla ice cream. Edited June 30, 2014 by calmoriah
Garden Girl Posted June 30, 2014 Posted June 30, 2014 My favorite is a rhubarb strawberry sauce that goes over vanilla ice cream. That does sound good!!Rhubarb may well be a fruit... I just think of it like celery too... GG
Calm Posted June 30, 2014 Posted June 30, 2014 (edited) It is from the buckwheat family...does that make it vegetable only (even if people think of it as a fruit because it is usually dessert)? Not a botantist...I like rhubarb jam as well, rhubarb pie by itself is too sweet usually (because it requires so much to offset the tartness), even with strawberries can be too sweet as pie, but as an accent on something else I like it a lot. Edited June 30, 2014 by calmoriah
strappinglad Posted June 30, 2014 Posted June 30, 2014 Somewhere in the cobwebs of my memory it says beware of rhubarb leaves as they are toxic. Maybe that is just an old gardener's tale. All I know is that a rhubarb plant is dang tough to kill. I rototilled one up one year and ,poof, there it was again the next.
thesometimesaint Posted June 30, 2014 Posted June 30, 2014 Somewhere in the cobwebs of my memory it says beware of rhubarb leaves as they are toxic. Maybe that is just an old gardener's tale. All I know is that a rhubarb plant is dang tough to kill. I rototilled one up one year and ,poof, there it was again the next. Rhubarb leaves are poisonous.SEE http://en.wikipedia.org/wiki/RhubarbRhubarb leaves contain poisonous substances, including oxalic acid, which is a nephrotoxic and corrosive acid that is present in many plants. Humans have been poisoned after ingesting the leaves; such poisoning was a particular problem in World War I, when the leaves were recommended as a food source in Britain.[19][20]The LD50 (median lethal dose) for pure oxalic acid in rats is about 375 mg/kg body weight,[21] or about 25 grams for a 65 kg (~140 lb) human. (Other sources give a much higher oral LDLo (lowest published lethal dose) of 600 mg/kg.[22]) While the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%,[23] so a rather unlikely 5 kg of the extremely sour leaves would have to be consumed to reach an LD50 of oxalic acid. Cooking the leaves with soda can make them more poisonous by producing soluble oxalates.[24] However, the leaves are believed to also contain an additional, unidentified toxin,[25] which might be an anthraquinone glycoside (also known as senna glycosides).[26]In the petioles (stalks), the amount of oxalic acid is much lower, only about 2-2.5% of the total acidity, which is dominated by malic acid.[27] You need to kill its roots. So either dig it up by the roots, or use a broad spectrum herbicide.
Calm Posted June 30, 2014 Posted June 30, 2014 That is why we don't have one now in our backyard. Don't want to worry about grandkids or pets, can't keep as close of an eye as I used to.
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