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Rhubarb Cooking Tips

Sweeten rhubarb after cooking to save calories

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Rhubarb

© 2007 Peggy Trowbridge Filippone

Rhubarb Cooking Tips

• Rhubarb is rarely eaten raw. To prepare, first remove all the leaves, rinse and pat dry. Trim the ends and cut into 1-inch chunks. If it is stringy, just remove the tough strings as you would with celery. However, the strings will usually break down during the cooking process.

• Stew or bake with a little water and plenty of sugar to combat the tartness.

• Rhubarb can quickly cook down into a syrupy liquid, so keep an eye on it if you need it to retain some texture for specific recipes.

• If you sweeten rhubarb after it is cooked, you will need less sweetener.

• Generally, the redder the stalk, the less sweetener is needed.

• Rhubarb is also easily canned.

• Hothouse rhubarb should not have it, but rhubarb grown in the field often has tough strings running down the stalks, much like older celery. These strings should be removed before cooking.

• Field-grown rhubarb will have a more predominant flavor than hothouse.

• One pound of raw rhubarb will yield about 3 cups of chopped raw fruit or 2 cups chopped cooked fruit.

The rhubarb recipe collection includes both savory and sweet dishes. You should always feel free to adjust any recipe to suit the individual tastes of your family.

More About Rhubarb and Rhubarb Recipes:

Rhubarb Storage and Selection
Rhubarb Cooking Tips and Hints
Rhubarb Varieties
Rhubarb and Health
Rhubarb History
Rhubarb Recipes
Rhubarb Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Cookbooks

Great Rhubarb Recipes
Life's Little Rhubarb Cookbook
The Joy of Rhubarb
Rhubarb: More than Just Pies
More Cookbooks
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