Experiment number two with unprocessed green Stevia has gone well.
This time, I was less ambitious. I used about 2 teaspoons to sweeten some tart rhubarb, adding the Stevia as I cooked the rhubarb. This worked well – the flavour was good, with no after-taste that some artificial sweeteners leave. You can just see in the picture that the unprocessed Stevia doesn’t dissolve completely, but has left small flecks in the rhubarb – as if it had spices in it. This doesn’t affect the texture.
I had this rhubarb with some creamy porridge oats this morning – yum!