The Prepping Thread - A Newer Beginning ;)

thriftwizard

Apple butter is my go-to winter heartwarmer - delicious in porridge or on toast!

VJsmum

I save blackberries for a crumble for the same reason, boazu.  We usually have it on boxing day or new year's.  Plus it's easier than making jam! 🤣

Floss

Rhubarb & ginger jam for me .

VJsmum

Mmm rhubarb and ginger, there's a thought.  I likes that and i grow rhubarb - am always reluctant to make things like crumbles with rhubarb because of the amount of sugar it needs.  I know jam also has a lot of sugar (one reason we don't have it) but as i've got the rhubarb anyway..... 🤔

MingVase

I make crumble with Canderel VJs, it tastes fine if you don't use too much.

greenbee

I eat rhubarb without sugar… 

VJsmum

greenbee said:

I eat rhubarb without sugar… 

..😳 blimey!  I don't have a particularly sweet tooth but that is going some....

greenbee

VJsmum said:

greenbee said:

I eat rhubarb without sugar… 

..😳 blimey!  I don't have a particularly sweet tooth but that is going some....

If you can’t cope with that, add a little orange juice and some ginger (preserved for sweetness, otherwise fresh) when cooking. Personally I prefer it stewed in its own juice, eaten with yogurt. 

boultdj

The white part of the rhubarb is where the plant stores the sugar, I've found by including that part I can cut the sugar in half when making a crumble, my Mum always cut the white bit off, if only she knew.

[Deleted User]

The herb Sweet Cicely is an old fashioned addition to tart fruits being cooked that neutralises some of the acid and means you can use far less sugar to achieve the sweetness you like.  Cooks way back have used it for that purpose.