biig wrote:
> "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
>
>
People do use some of the new flour blends (e.g, Carbalose flour
or Carbquik) to make crusts now. The ones I've tried don't taste
wonderful though, and I don't think the other crust materials
would provide adequate camouflage....

--
Jean B.