Rhubarb

  • 3 Replies
  • 2227 Views
*

Rhuby

  • Full Member
  • **
  • Location: Ashurst New Forest
  • 53
Rhubarb
« on: June 29, 2007, 11:17 »
Are there any cooking tips that will make it less sharp?
Organic

*

newbiegrower

  • Full Member
  • **
  • Location: Southampton, Hampshire
  • 56
Rhubarb
« 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.
by the time i am old and grey i might be 100% organic

*

GrannieAnnie

  • Grandmother of the Forums
  • Hero Member
  • *****
  • Location: Kent
  • 21104
Rhubarb
« 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

  • Experienced Member
  • ***
  • 137
Rhubarb
« 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)
Ah well ! There is always next year !



xx
Rhubarb - Can I still use it?

Started by soaplady on Cooking, Storing and Preserving

5 Replies
2429 Views
Last post July 22, 2009, 23:15
by Yorkie
question
Rhubarb

Started by Racket23 on Cooking, Storing and Preserving

2 Replies
3141 Views
Last post October 18, 2020, 17:18
by Scribbler
xx
Rhubarb ...

Started by wellingtons on Cooking, Storing and Preserving

12 Replies
4715 Views
Last post April 24, 2007, 20:54
by SkipRat
question
Rhubarb

Started by uppsiedaisy57 on Cooking, Storing and Preserving

1 Replies
1229 Views
Last post September 14, 2010, 21:33
by Yorkie
 

Page created in 0.165 seconds with 38 queries.

Powered by SMFPacks Social Login Mod
Powered by SMFPacks SEO Pro Mod |