Recipe: Rhubarb Pastry Without Sugar!


Of course we all want to be ready for summer, especially when it comes to your body. Maybe it’s not always easy to hold onto your tough regime of working-out, eating healthy and a strict skincare routine. Sometimes eating healthy leads to withstanding sweetness. Once in a while something ‘less healthy’ isn’t such a crime. So I made a sweet and sour rhubarb pastry to enlighten your diet. Pastry? That’s not really a good idea, right? I thought of everything! I didn’t sweeten this pastry with sugar or some other artificial product. I used biological rhubarb and plain dow (you can also take gluten free dow), I reduced the amount of sourness of the rhubarb by using cinnamon, specimens and stevia extract.


  • Dow layers (10 pieces to make 10 pastries)
  • Rhubarb
  • Stevia Extract
  • Cinnamon
  • Cookie and speculoos specimen
  • 1 Whipped Egg

How to do this? Lay out the dow layers on baking paper and put a little heap of rhubarb on it. You first have to cook the rhubarb for about 5 to 10 minutes. After that pour the remaining rhubarb liquid. Sweeten the rhubarb with cinnamon, specimen and a tea spoon of Stevia. Don’t put too much of Stevia into it, because it’s 200 to 300 times sweeter than sugar. Don’t worry, Stevia is a natural sweetener with zero calories. Fold the dow layers into a little package. In made a square out of it, but you can make any shape you want. Put a bit of whipped egg on top, so the dow gets that brownish color (and the crisper). Put them in a hot air oven on 200 degrees for about 15 minutes. It depends on how quick they rise in the oven. Let them cool off after. Enjoy your pastry!




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