Quote:
Originally Posted by Deborah
I thought I'd stew it down with a little sugar, just to see what rhubarb tastes like.
Do I peel it? How much sugar for one stalk sounds about right?
Also, I've heard that rhubarb diasppears if it's boiled too long-is that true?
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You won't get much from that one stalk, unless you have one as big as a tree. Some can grow really big.
There are some varieties which don't require much sugar, others will take the roof off your mouth.
Early growth doesn't require peeling, only later in the season. Cook it very lightly, low temp, that way it won't disintegrate. Add sugar to taste, add more if you have a sour one.