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 cobbler, or some rhubarb turnovers. Delicious.
Inevitably, when I eat these, I end up with the gritty "rhubarb teeth" effect. I'm not sure if it's just me, or if my rhubarb
weed plant just produces an unusually high concentration of oxalic acid, but it's annoying.
I understand that drinking milk can exacerbate the effect, but the only milk I tend to consume along with my rhubarb is in the recipe itself (usually in the form of butter). I quite strongly dislike using margarine in any of my recipes so I would prefer not to make that replacement if I can avoid it.
Are there any (other) methods or tricks I can use while cooking my rhubarb which will reduce the gritty teeth effect?