[tode]

Isn't Sweey Cecily supposed to be 5x sweeter than white sugar, weight for weight ?
Do you grow it Mum?

[A. Fallowfield]

Isn't Sweey Cecily supposed to be 5x sweeter than white sugar, weight for weight ?
Do you grow it Mum?

I have some in my herb bed, and use it with rhubarb. It takes a little of the acidity out and adds an aniseed flavour. Chewing the leaves of sweet cicely taste like seaside rock!
Stevia's a better herb, I'm planning a bed of it next year!

[tode]

I've never heard of Stevia.
What exactly is it? I've tried googling, but hasnt got me far.
Is it S. rebaudiana ?
Thanks Tony

[mumofstig]

stevia seeds
link

[mumofstig]

Isn't Sweey Cecily supposed to be 5x sweeter than white sugar, weight for weight ?
Do you grow it Mum?

I used to grow it years ago when I had an allotment, sadly i have no room for it here in the garden It doesn't exactly sweeten the rhubarb it just takes away the acid 'bite' so you only need a smidge ofsugar

[A. Fallowfield]

You beat me to it Mumofstig!
They seem a long time delivering mine though!
I bought a plant from a local herb supplier to see how it fares. The leaves are very sweet.
http://www.cookingwithstevia.com/stevia_faq.html#anchor02

Off topic?

[mumofstig]

Off topic?

Just a bit .....but it's all to do with sweetening the rhubarb, so still relevant
Well that's my story and I'm sticking to it

[A. Fallowfield]

What about mixing the rhbarb with other fruits? Maybe something sweet like raisins or dates? I've lots of blackberries in the freezer, there's a thought!

[tode]

Thanks to both for link 
Will order some ASAP.
Just hope they send to France. Will study site.

Not at all sure about rhubarb and blackberries (Taste ,  colour ), but
rhubarb, raisins and a splash of sherry is very eatable. 

[The Norfolk Turkey]

Love it love it love it!! It was one of the first plants that went in our garden!! Anyone suggested rhubarb vodka yet? Think Ive seen a recipe on here for it somewhere?! Noone could hate crumble AND vodka - could they??!   

[tode]

Rhubarb vodka?  WHAT IS ?
Marrow rum, yes.

[hamstergbert]

Blanched/forced first picking is wonderful as an old fashioned open flan with ginger and honey binder glaze.    After that the thick stalks later in the year can be coarse grated into curries and are particularly good in recipes where you might otherwise use tamarind.  The oxalic acid seems to react especially well with ground cumin.

However, when all else fails have been known to be caught by the lovely Mrs Hamstergbert in the greenhouse with a few thinner rhubarb sticks and a twist of sugar eating it 'dip and crunch' style.  Yeah, still a big kid at heart.

[Roll Roll]

We love Rhubarb, and have 6 big plants. But it does take up a lot of room on our tiny plot. Having said that I wouldn't be with out it.

[The Norfolk Turkey]

Found it!!

http://www.bbc.co.uk/food/recipes/database/rhubarbvodka_65975.shtml

chin chin!!

[A. Fallowfield]

Found it!!

http://www.bbc.co.uk/food/recipes/database/rhubarbvodka_65975.shtml

chin chin!!

Thanks for that! I've got my marrow full of muscavado and old Jamacia doing its stuff, and gooseberries and sugar sat in a litre of vodka, so rhubarb vodka will make a nice Christmas hat trick!