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4
votes
1answer
94 views

How do I make “thick cooked rhubarb”

I'm looking at a 1960's Betty Crocker cookie recipe that calls for "1 cup thick cooked rhubarb". What sort of preparation does this imply? Baking? Stewing? Should I add sugar? For reference, here's a ...
2
votes
2answers
78 views

Stop rhubarb compote juice from leaking

I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then bake that again for a short time. ...
3
votes
2answers
4k views

Green rhubarb safe and tasty for use like red?

My mom in her earnest harvested her rhubarb early and sent me stalks that are indiscernible from celery. It tastes very tart which I like but has very faint "rhubarby" flavors. A couple applications I ...
11
votes
3answers
988 views

How to avoid the rhubarb teeth effect?

I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up a nice rhubarb crisp, or a rhubarb ...
2
votes
2answers
202 views

What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?

Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that would work well with the artificial sweetener and amplify or ...