Okay, so I’ve been craving rhubarb pie, but I’m trying to cut back on sugar. So, I thought, why not try making a sugar-free version? I’ve never done this before, so it was a bit of an experiment. Here’s how it went down:
Getting Started
First, I needed a recipe. Honestly, I just Googled “sugar-free rhubarb pie” and found a few options. I picked one that seemed pretty straightforward and didn’t have any weird ingredients I’d never heard of.
Then, I rounded up the goods. I already have a ton of stevia. You need the following:
- Rhubarb (obviously!)
- A sugar substitute (I used stevia, but you could use whatever you like)
- Flour
- Butter (cold, cold, cold!)
- Some spices (I used cinnamon and a tiny bit of nutmeg)
- Water (ice water is best for the crust)
Making the Crust
I’m not gonna lie, pie crust is always the trickiest part for me. I usually go for a premade one, but since, a sugar-free version, I thought I should really try to make it from scratch.
I mixed the flour, a bit of the stevia, and some salt in a big bowl. Then, I cut in the cold butter. I used a pastry cutter, but you can use your fingers. You want it to look like coarse crumbs. The key is to keep everything cold, so the butter doesn’t melt.
Next, I added the ice water, a little at a time, mixing until it just came together into a dough. I didn’t want to overwork it, because that makes the crust tough. I wrapped it in plastic wrap and stuck it in the fridge for about 30 minutes to chill.
The Filling
While the dough was chilling, I got to work on the filling. I chopped up the rhubarb into about 1/2-inch pieces. In a big bowl, I tossed the rhubarb with the stevia, flour, and my spices.
Putting It All Together
Okay, time to assemble! I rolled out half of the dough on a lightly floured surface. I carefully transferred it to my pie plate and trimmed the edges. I poured in the rhubarb filling.
Then, I rolled out the other half of the dough and cut it into strips to make a lattice top. I’m not the best at making pretty lattices, but hey, it’s all about the taste, right?
I brushed the top with the milk and some stevia and put the pie in the preheated oven.
The Bake
I baked at 400 until it looks like golden brown. The filling was all bubbly and the crust was golden brown. It smelled amazing!
The Verdict
I let it cool for a good while before slicing into it. And… it was pretty good! The rhubarb was tart and the filling had set up nicely. The crust was flaky, and the stevia gave just the right hint of sweetness without any weird aftertaste.
Honestly, I was surprised by how well it turned out. It definitely satisfied my rhubarb pie craving without all the sugar. Would I make it again? Absolutely!
