Agave Nectar is a natural liquid sweetener that is less viscous than honey. It comes in three grades: Light, medium and amber. Light agave is sweet but neutral making it great for recipes where the stronger flavor of maple or honey may interfere.
The flavor of agave becomes more intense and earthy with the darker grades. Agave is extracted from the agave plant, and is low on the glycemic index. It is about 1˝ times sweeter than refined sugar and is a god-send to those who struggle with blood sugar issues and gives a delicious touch to a spring treat!
That said, here are a couple wonderful recipes combining this amazing sweetener with a high-in-anti-oxidant spring treat—rhubarb!
Rhubarb-Vanilla Compote
Recipe Courtesy Eat Well
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or topped with agave-sweetened whipped cream.
4 cups diced rhubarb
1/4 cup agave nectar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Combine rhubarb, agave and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla. (Yield: 4 servings, 1/2 cup each)
Recipe Nutrition:
Per serving: 124 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 31 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 353 mg potassium
Nutrition Bonus: Vitamin C (15% daily value).
2 Carbohydrate Servings
Exchanges: 1/2 fruit
Download this recipe.
Rhubarb Muffins
Recipe Courtesy Aunt Annie
1/4 cup agave nectar
1/4 cup butter
1 cup sour cream
2 eggs
1 1/4 cups whole wheat flour
˝ cupfashioned oats
3/4 tea baking soda
1/2 tea cinnamon
1 1/2 cups chopped rhubarb
1 tbsp sugar
1/2 tea cinnamon
Heat oven to 375 F. in large bowl combine agave and butter. Beat at medium speed until well mixed (1-2 min). Add sour cream and eggs; continue beating, scraping bowl often, until well mixed (1-2 min). In medium bowl stir together flour, oats, baking soda and 1/2 tsp cinnamon. By hand, stir flour mixture into sour cream mixture, just until moistened. Fold in rhubarb. Spoon into greased muffin pans. In small bowl stir together 1 tbsp sugar and 1/2 tsp cinnamon; sprinkle onto each muffin. Bake for 25-30 min or until lightly browned. Cool 10 min; remove from pans.
Download this recipe.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
