It is rhubarb season here, and I am dying for a piece of fresh rhubarb pie. However, at 74 carbs per slice it's not such a good idea. I could always do without the crust (it's the filling I crave!) but there's still a lot of carbs in just the middle. I was wondering if I could make it using rhubarb (5.54 carbs per cup) Splenda, and some type of thickener. Can't use corn starch--can't use flour--is there at decent Atkins type or some other substitution? I checked into the recipe section of this forum but couldn't find any "search" tool so was pretty lost. Any suggestions? If I can't make it low carb, I'm afraid I'm just going to have to bite the bullet and have a full-fledged piece. I've been on strict induction for four months now and if I'm going to cheat I'd like it to be rhubarb pie!