How to Make Low Calorie Rhubarb Recipes

Pre-heat oven to 425 degrees F.

Mix sugar substitute and cornstarch. Mix lightly through strawberries and rhubarb.

Pour into pastry lined pan. Dot with butter substitute.

Cover with top crust. Cut slits in crust. Sprinkle with sugar substitute.

Seal and flute edges. Cover edge with 1-1/2 inch strip of foil to prevent excessive browning.

Bake in 425 degrees F oven for 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.

Baked Rhubarb Crisp: Rhubarb is the shining star in this low calorie rhubarb recipe.

Rhubarb Sticky Muffins: ​This is one of the best rhubarb muffin recipes around because it is easy to make and even easier to eat.

Iced Rhubarb Tea:  Tasty rhubarb recipes are not just for baked goods, as this sweet drink is perfectly refreshing.

Rhubarb Oats Bar: This low calorie rhubarb recipe transforms the typical granola bar to a culinary delight.

Breakfast Rhubarb Muffins: ​Choose this rhubarb muffin recipe to make a great breakfast every day of the week.

Strawberry and Rhubarb French Toast Bake: This breakfast casserole just proves you can have rhubarb all day.

Make-Ahead Strawberry Rhubarb Breakfast Parfaits: Make these rhubarb parfaits ahead of time and eat them all week!

Easy Rhubarb Strawberry Crisp: The next time you're going to a potluck, make this rhubarb crisp!

Although rhubarb is most commonly seen in sweet recipes, it does not taste sweet at all. Rhubarb on its own has a slightly tart flavor, which contrasts well with the sweet flavor of desserts.

Rhubarb is a good source of vitamin C and a powerhouse source of vitamin K, as just 3 1/2 ounces of rhubarb has over a quarter of your daily recommended dose of vitamin K.

While rhubarb stalks are quite tasty, rhubarb leaves are to be avoided at all costs because they are toxic.

Rhubarb thrives in cooler temperatures, which it is known as a spring harvest crop.

95 percent of rhubarb is water.