Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Rhuby on June 29, 2007, 11:17

Title: Rhubarb
Post by: Rhuby on June 29, 2007, 11:17

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

Title: Rhubarb
Post by: newbiegrower 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.

Title: Rhubarb
Post by: GrannieAnnie 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!!!

Title: Rhubarb
Post by: Beanzie 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)