Linda Sue (of Lady Margaret's Curlers) asked whether I had any magic recipe that made rhubarb palatable without life-endangering quantities of sugar (not quite her words but the same general gist).
In response, I have 3 (or 4) suggestions:
1. Banana. Years ago I found a recipe for rhubarb pie using banana and some grated orange zest instead of sugar. It works for us. Raisins are another source of natural unrefined sugars.
2. Before Europe had sugar, rhubarb was cooked up with herb Sweet Cicely (Myrrhis odorata). Sweet Cicely is nice to chew on even if you don't stew it into your rhubarb.
3. Embrace acidity.
4. Grow low acid varieties of rhubarb. We seem to have stumbled on one here - Ruby Tart.
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Hari OM
ReplyDeleteThis just made me drool....... YAM xx
That first tip sounds great. My mother use to stew rhubarb when I was growing up so we could add it on our breakfast cereal, it was very filling, have a nice week.
ReplyDeleteOHHH that sounds do-able! I am not sure what sort Dennis put into the ground, probably the toughtest back alley kind that is take the enamel right off of ones teeth! Thank you for banana and raisin suggestion!!
ReplyDeleteI used to grow and use Sweet Cicely. Glaskins Perpetual is another lower acid variety
ReplyDeleteI used to grow and use Sweet Cicely. Glaskins Perpetual is another lower acid variety
ReplyDeleteRhubarb, something else I'd like to try again.
ReplyDeleteAlong with passionfruit, feijoas and tamarillos