<<Disclaimer: Verify this information before applying it to your situation.>>

 Thanks for all your suggestions and recipes.  Some of the suggestions were very good and I will be using them.  I am going to combine some of the suggestions with recipes and I hope for a low sugar, low fat, low cholesterol dessert.  Below is a summary.  Apparently it is too big for one posting, so it will come in 2 parts.
Rita

Rhubarb Muffins

1 ¼ cups of brown sugar

½ cup oil

1 egg

2 tsp vanilla

1 cup buttermilk or sour milk

1 ½ cups diced rhubarb

½ cup nuts (optional)

2 ½ cups gf flour (I used Gifts of Nature)

1 tsp baking soda

1 tsp baking powder

½ tsp salt

Combine dry ingredients. 

Combine rest of the ingredients and add to dry ingredients.

Put in greased or lined muffin tins.

Topping

1 or 2 tsp melted butter

1/3 cup sugar

1 tsp cinnamon

Sprinkle on muffins and bake at 400 degrees for 15-20 minutes.

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Is your husband a celiac?  If he is and if his intestines are not fully healed, I would stay away from rhubarb because it is sky high in oxalates.  Celiacs who still have some intestinal damage absorb an excessive amount of oxalate due to fat malabsorption.  Excess oxalates are absorbed whenever there is fat malabsorption from any cause.  You do not need to have obvious fat in the stool for this to happen.  Oxalate is a very powerful acid and can cause problems just about anywhere in the body, especially where you already have damage.  In my case, high or even moderate oxalates cause the same extraintestinal symptoms as gluten.  It's like a one-two punch.  First gluten damages the body, and
then oxalates cause more damage.

Oxalates are most known in connection with calcium oxalate kidney stones, but they cause a lot more damage than that.  For me they have caused worsening of all my mild diffuse neurological symptoms (caused by gluten), toothaches,  rinary incontinence, profound sleep disturbance, chest pain to name a few problems.

Rhubarb is one of the worst offenders in terms of oxalates.  In fact the leaves, not ordinarily eaten, have even more oxalates than the stalks.  There were reports that during WWI people in Britain tried to eat the leaves as a vegetable and died from oxalate poisoning.

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Good luck with the recipe, did you Google it ? 
www.google.com

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I cook the rhubarb with water and when soft, stir in a package of
sugar-free strawberry Jell-O. It makes a delicious condiment on its own
(like applesauce) or can be poured over a dessert like pudding or pound
cake.

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(1) You can use honey instead of sugar in recipes.

(2) When I was a waitress years ago, there was a girl I knew who was a vegetarian and she ate (and serve me) plain yogurt with strawberries and rhubarb in it like a parfait.  It was quite good. Even with honey, this would be a lot less calories & fat than some sweet pie with ice cream on it.

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BANANA-RHUBARB CRISP

(from Jane Brody’s Good Food Book via Mary Murray)

 Banana and rhubarb may seem an unlikely combination, but in fact the sweetness of the banana sets off the tartness of the rhubarb without the need for much added sugar.

 

2 medium –to–large bananas, sliced crosswise into rounds ¼ inch thick

2 ½ cups diced rhubarb (about 10 ounces, thawed if frozen)

4 tablespoons sugar, divided

¼ teaspoon cinnamon

Generous dash of nutmeg

½ cup flour (white or whole-wheat)

½ cup graham cracker crumbs (about 6 squares)

1 ½ teaspoon baking powder

¼ cup butter

1 egg, lightly beaten

¼ cup skim milk

 

1.  In a medium bowl, combine the bananas, rhubarb, 2 tablespoons of the sugar, cinnamon, and nutmeg.  Spoon the mixture into a well-greased 9-inch pie plate or shallow baking dish (preferably glass or ceramic).

 2.  In a medium bowl, combine flour, graham cracker crumbs, and baking powder.  With a pastry blender or two knives worked in crisscross fashion, cut in the butter until the mixture is crumbly.

 3.  Combine the egg and milk, and stir this into the flour mixture.  Spoon the batter as evenly as possible over the fruit mixture (the batter is hard to spread, so don’t try).  Sprinkle the top of the crisp with the remaining 2 tablespoons of sugar.

 4.  Bake the crisp in a preheated 400 oven for 25 to 30 minutes.  Serve the crisp warm or at room temperature.


 

GLUTEN-FREE for NED:  I used almond flour for the wheat flour and commercial gluten –free ginger snaps for the graham crumbs and only 1/8 teaspoon G/F baking powder. It turns out not very cake-like but looks ok and tastes great. Experiment with substitutions and see what you like.  It’s just a topping so it’s not too critical.  

 

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