Rhubarb

Rhuby · « **on:** June 29, 2007, 11:17 »

Are there any cooking tips that will make it less sharp?

newbiegrower · « **Reply #1 on:** June 30, 2007, 09:01 »

The way I have always cooked this is to put some sugar like demerea sugar in with rhubarb when it is cooking.

GrannieAnnie · « **Reply #2 on:** June 30, 2007, 14:49 »

I alwys have to put a bit of sugar with my rhubarb, but I also put in after its cooked, instead of sugar, some of the canderel powder if you're trying to cut done on sugar! Otherwise, I find rhubarb (at least mine!) too tart to eat au naturel!!!

Beanzie · « **Reply #3 on:** July 06, 2007, 23:16 »

My own preference is 3 parts Rhubarb to 1 part sugar. Suits my taste buds and freezes well for winter (after being cooked)

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