Cooking Rhubarb

Horasio

I cook it in the microwave in a bowl and a cover. Quicker and keeps the juices in.

I use a bit of Splenda to sweeten it.

Alltheloginsaretakenappar

thriftlady wrote:

I'm not sure about citric acid,but one thing you can try is bicarb.Adding bicarb to acidic fruit like blackcurrants, gooseberries and rhubarb neutralizes the acid and you need less sugar.Use about 1/4 to 1/2 tsp of bicarb for one fruit pie.

I was going to say bicarb too. It was one of my granny's secret tricks. Years ago back in rural Ireland all the local women were having trouble with their rhubarb crop, it was too sweet and they couldn't make it edible. So they eventually brought it all to my granny's farm and she made a lovely jam so the story goes. This was before my time, but she was known for this sort of thing and could fix just about anything, I wish I'd learned a lot more from her. I only know this because my Dad was telling the story recently after some asked how he makes his cabbage (he adds a bit of bicarb)

oops_a_daisy

I have just got some rhubarb from Tescos - reduced to 26p for 4 large sticks. I have never cooked rhubarb before and do not have a clue. Do I just chop it up and boil it in a pan with water and sugar untill soft ? I was going to cook it up and freeze it in bags to use at a later date.
Thanks

twink

if you are going to freeze it for later you dont need to cook it just chop it up put in bags and pop into the freezer

comping_cat

Thats how i cook my rhubarb (and cooking apples as well), although i tend to add the sugar at the end rather than during the cooking. If im going to freeze it, i would freeze once its cooked, then i just have to defrost it before using.

thriftlady_2

No,I wouldn't cook it prior to freezing either.

When you do come to cook it,don't use a lot of water.All you need is about a tablespoon for that amount of rhubarb - maybe 2.Chop it into inch long chunks,add the tbsp of water and a couple of tbsp of sugar and cook over a gentle heat till soft but so that it still holds its shape.This only takes a few mins.Add more water if it looks like it's catching.

It goes really well with strawberries in a crumble;)

Pink.

Hi oops a daisy,

We have a very recent thread on cooking rhubarb, so I've merged your thread into it as it helps other readers to see all the replies together. Posts are listed in date order so you'll need to read from the beginning to see all the replies.

PInk

nuttywoman

I bought some fresh rhubarb today and hoping to make it into a crumble tomorrow with custard.Is there some way of making sure it won`t be tarty?
Thanks

freyasmum

nuttywoman wrote: »

I bought some fresh rhubarb today and hoping to make it into a crumble tomorrow with custard.Is there some way of making sure it won`t be tarty?
Thanks

I would stew it down a wee bit of sugar before putting it into the crumble. You don't need to add much, if any, water. Taste it and, if needed, add a wee bit more sugar and cover with the crumble topping.

Is it any wonder I'm the size I am?

Kay_Peel

I put it in a bowl with a few tablespoons of water and a generous sprinkle of sugar. I cover it and stick it in the microwave for a couple of minutes. It softens, maintains its colour and shape, and - importantly - I can drain it and taste it and add more sugar if its really tart. It's not too mushy when I come to put it in a crumble, either.

Very quick!