Cooking Rhubarb

Penelope_Penguin

I add marmalade. It adds some sweetness, and a subtle orangey flavour.

Some rhubarb is just tarter than others.

Penny. x

floyd

I like it sour, OH complains if I put sugar in it because the crumble and custard/cream/ice cream make a nice contrast to the tart fruit.
I have one in the freezer that I will get out today, thanks for reminding me!

moanymoany

A pinch or bicarb reduced the acidity of fruit - it works!

I love chopped 'block' dates cooked with the rhubarb.

However, the pinch or bicarb and sugar to taste or just sugar to taste. It does take a lot of sugar to sweeten rhubarb, especially after the first delicate pink stuff. It is worth it, it is rich in vitamin C and fibre.

Pink.

Hi Screamin_babies,

There's an earlier thread with more suggestions that should help so I've added your thread to it to keep all the ideas together.

Pink

SCREAMIN_BABIES

thanks every one think i took a bit of everyones advice lol
well heres what i did .
15 sticks rubarb
1/4 cup of caster sugar
1/4 cup of apple juice
1/2 ts bi carb
1 eating apple .

1 tell you my OH hates rubarb but he loves it and the kids wanted extra its bloody lovely lol

so thanks everyone

lka200

Hi everyone..i have been given some rhubarb and want to make a crumble. Ive made loads of crumbles before but not with rhubarb.
How do i cook the rhubarb first..in a pan with sugar and water? How long for? does it need to be mushy?
Thanks
Lucy x

davetrousers

You don't need to cook it, just peel it so that it isn't too stringy chop it into 3/4 inch pieces then put some sugar on it (i have a sweet tooth) then put the crumble on top and pop it in the oven, voila.

trying-very-trying

I would go with DTs suggestion for crumble above, but if cooking rhubarb I just put it in a pot on a very low heat with just a little bit of sugar or honey or syrup and some ground ginger, the natural juices will come out of the rhubarb with the low heat. Leave it until it looks soft. Very nice with yoghurt, or as a sauce for ice cream.

Mudbath

I made some at the weekend and I cooked the rhubarb in a pan for five minutes with some sugar so it just started to soften. It meant once i'd cooked it with the crumble it wasn't totally mush but a bit soft. There's none left now so it must have been ok.

Penelope_Penguin

I chop mine (don't bother peeling) and cook verrrrry slowly with possibly a dash of orange juice to stop it sticking. I like to cook it until half is mushy and half still firm.

I'll add this to our older thread on cooking rhubarb.

Penny. x