As kids, we used to dip a freshly pulled stalk in sugar and eat it raw. To be honest, I took less pleasure in the mouth-puckering tartness of raw rhubarb than in the rhubarb-stalk-as-delivery-system for pure sugar.
Ironically, I have been trying to avoid refined sugar recently for health reasons (darn that Dr. Oz and my swollen cankles), and also just to see if I can. I am only about a week into this experiment, and let me just say that if it weren't for the couple squares of dark chocolate (health benefits!) I am allowing myself per day, I might have gone a little nutty-cuckoo.
So when my dad delivered to me some fresh rhubarb today, I had a dilemma. How am I going to make my favorite rhubarb crisp without good old/bad old sugar?
The answer was to use a couple tablespoons of agave nectar, sweeter than honey but with a lower glycemic load than table sugar. I also mixed some naturally sweeter fruit with the rhubarb, including an apple, a couple ripe pears, and some mixed berries. The topping is some gluten-free pancake mix, sorghum flour, a dab of shortening, and a bit more agave, mixed until crumbly.
So how'd it taste? Pret-ty darn good. And if I were not shunning sugar, I'd have plopped on a big scoop of dairy-free ice cream to make it even better (or, I guess, worse).
Who dat makin' all da funky noi'?
I heard some awesome new music this week, thanks to my daughter who emailed me a couple of links. I am including her comments above each one because she said it better and more succinctly than I could have. And, wow, does my daughter know my musical taste or what? She couldn't have been more spot on. I love that these are both reminiscent of the music of my youth, '70s power rock and funky soul music. And James Brown's influence runs through both (check out the white shoe shuffle on the first one).
"Love that funky fat bass."
"You can't not like this."