Last weekend we harvested our first rhubarb of the season. I had mixed feelings about this because, while I love rhubarb, I love rhubarb with lots of sugar. Super-tart is just not my thing. What's a sugar-free girl to do? Agave to the rescue! I also added about a teaspoon of honey, but it would be fine without.
But once the better-without-sugar rhubarb sauce is made, what to do? You can just eat it. It's really very good. But I was craving rhubarb ice-cream (darn you, Mallard's!), so I needed sweet, tart and creamy without sugar or an abundance of fat. While I usually avoid processed foods whenever possible, this was a time when only one thing would do: Sugar-Free Cool Whip. I present to you:
Foolin'
2 cups chopped rhubarb
1/4 orange juice
agave nectar (or other sweetener) to taste
Sugar Free Cool Whip
Cook rhubarb and orange juice over medium heat, stirring frequently, until rhubarb breaks down and you have a sauce (apple-sauce consistency). Sweeten to taste. Let cool.
Fold desired amount of rhubarb sauce into desired amount of Cool Whip. Freeze for at least an hour. Enjoy!
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