I cooked some rhubarb I got at a market ...twas quite young ..nicely tart(a bit like meself back in the day) . but still had a touch of that astringency that disappoints ( some would describe me thus today)
any suggestions ?????
1
tribolite
Add a spoonfull of honey or sugar?
Incidentally,when someone says "rhubarb3" it seems to suggest that he or she could be an actor/actress or involved in the production of stage drama,no?:-))
2
kerouac2
Speaking of tart, my brother always loved rhubarb tart whereas I didn't even want to taste it (oh, children and their irrational likes and dislikes!). I didn't even taste rhubarb until years later when I had some rhubarb jam, which was pretty good -- but of course jam is drowned in sugar, so I know it's not the authentic taste.
4
tribolite
#3.he!he! Out of topic but apparently supporting actors/actresses in the background scences are trained to silently mumble "rhubarb" repeatedly on stage to simulate having a conversation between two or more characters while the main actor or actress vocalises aloud his/her line on center stage:-))
5
midwesterner
The typical ratio of sugar to rhubarb in the many recipes I have is 3/4 C sugar to 2 C rhubarb. I prefer half that, i.e., 3/4 C. sugar to 4 C cut rhubarb. Our small backyard rhubarb patch can be harvested about twice weekly for what becomes 4 C cut rhubarb, one batch baked into a dessert or bread/muffin and the other given to a neighbor or frozen. We like this upside down cake so much that other rhubarb recipes seldom get made.
Rhubarb Upsidedown Cake
350 deg. 30 min.
3- 4 Cups chopped rhubarb
1/2 C. white sugar
1/4 C. brown sugar
Combine the above. Put in 8x8 pan.
Dot with butter
Sprinkle with cinnamon
Mix batter (ingredients follow), and pour over rhubarb
1 egg
3 T sugar
1/4 C. (1/2 stick) softened butter or margarine
3/4 C. buttermilk (Use dry SACO Buttermilk Powder - in baking aisle, & water)
3/4 C. flour
1/4 tsp. salt
1/2 tsp. soda
Bake 350 degrees, 30 minutes
Pro tip
Lonely Planet
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