Acidic Rhubarb

Farway

tiddly_widdly wrote: »

I like the idea of bicarb but what does it do?

As bicarb is alkaline it reacts with the acid of the rhubarb and lowers the acidicity, hence the fizzing

Chalk or lime would have same effect, but not really suitable to add into food, you could experiment with any anti acid indigestion tablets I guess

twink

troll35 wrote: »

don't add too much bicarb as it can leave a horrible after taste. I made the mistake of adding too much once.....yuk!

thats why i said just the tip of a teaspoon, you can add more but cant take it away if you have put in too much

PollyFlinders_3

If you add a used teabag when you stew your rhubarb, it cuts the acidity and means you need less sugar. Just remember to remove it before serving