Saturday, March 15, 2014
Low Carb Rhubarb Custard Crisp
I'm a skeptic. Yep, it is just my nature. This recipe was one that caught my eye and I adore Rhubarb and they had a lovely supply at the local Sprouts market that I couldn't resist buying. I had pinned this recipe that I wanted to try and alter just a bit for carb reduction. However, the fact that the fruit filling contained cream cheese had me a little unsure whether I would like it or not. I like cream cheese and all, but I just wasn't convinced it was a good option for mixing into the filling. Well, I conquered my skepticism and gave the recipe a try and while it is not like your traditional "crisp", it is very good. The recipe really is more like a light custard pie with a crisp-like topping. This is another recipe that I adapted from http://mariamindbodyhealth.com/. I find her recipes to be very dependable on results and taste.
I'm anxiously awaiting spring and seeing the rhubarb in my garden push it's way through it's winter blanket of compost. I will be coming back to this recipe when I have my first spring rhubarb harvest!
- My career is in IT. Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog. I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.