"Jean B." > wrote in message
...
> biig wrote:
>> "Ophelia" > wrote in message
>> ...
>>> MaryL wrote:
>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>> it was always available. For those who don't know, it has a "tart"
>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>> that means I no longer eat it. (
>>> When we were wee, we used to have a stick of rhubarb and a bag of sugar
>>> in which to dip it <munch, munch>
>>>
>> My grandma would give us sugar in a square of wax paper and we would
>> sit out by the garden in her big wooden lawn chairs munching away..
>> These days I rarely make rhubarb recipes because of type two diabetes.
>> .......Sharon
> Well, you CAN use artificial sweeteners instead of sugar. The trick, IMO,
> is to use more than one type of AS, because you need the synergistic
> effect. Using sucralose, for example, produces a rather flat-tasting end
> product.
>
> --
I never thought of using more than one kind. I have brown sugar twin
and splenda, and rhubarb in my freezer. The only problem is the
crust...which I love when I make a fruit pie....Sharon