My First Rhubarb-Help !
 

I've never tasted rhubarb. Don't laugh but I bought ONE stalk.
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?

[QUOTE=Deborah;339183]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?[/QUOTE]
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.

Thanks, I'll try it. I thought if I get some kind of jammy stuff I could pour it over vanilla ice cream.

Deborah,

You really need to experience that rhubarb in the company of strawberries, a pie crust and one scoop of vanilla. Even better than a green tomato pie :)

OK, I tried it. I thought I'd get a kind of pink jam.
I got beige fibrous-y stuff that smelled gross.
I tasted a raw piece and it had no real flavor or tartness.
I thought rhubarb cooks down to pink?

[QUOTE=Deborah;339938]OK, I tried it. I thought I'd get a kind of pink jam.
I got beige fibrous-y stuff that smelled gross.
I tasted a raw piece and it had no real flavor or tartness.
I thought rhubarb cooks down to pink?[/QUOTE]

There are different varieties of rhubarb. Some green some nice and red, some in between. Cooking reduces the color intensity. Rhubard gets its tart from oxalic acid. (of course leaves are a toxicity risk and a no no :no:)Tartness varies by variety and (in my experience) very much from growing conditions. Some gardens will produce sweeter rhubarb of the same variety than others. Slower growing can mean more tart but too slow can be downright bitter. Very fast growth seems to be milder. I have no idea how commercial varieties such as found in the supermarket tend to run. I only eat rhubarb I've grown or that one of the ladies bring to church from their garden in the form of a pie:love:

I like Macdonald (red) and Victoria (mix of red and green). I had some Valentine (red of course) at my last house as well. I think the more tart makes the best pies, but then I like tart things. I've met some pretty tart rhubarb but very few i didn't like ever since my first mouth puckering bite of a tart pie when I was a child at my great Aunt Jenny's table.:)

I've only eaten it as a strawberry rhubarb pie. In fact, just got some seeds for it as I thought since it's perennial, it could be one of those nice things to have growing in the yard. It sure does look pretty !

Strawberry rhubarb pie is nice and traditional and all, but I like to just cut a bunch of rhubarb into one inch chunks, put it into a saucepan with just enough water to cover the bottom to keep it from burning, and simmer gently until it is soft. Add sugar to taste (it might take more than you think) and you have a great sauce. I sometimes just eat it as is, at any temperature from hot to cold or in between, but it does make a great topping for ice cream, too. Or an accompaniment for vanilla cookies. Or. . .
Shawn

Many different ways to treat Rhubarb, but by far the best is to coat the rhubarb with a
generous dose of Roundup. It is very effective on rhubarb and okra.

My recipe to ruin a great strawberry pie........add rhubarb.

Round Up would have tasted better than what I made !
Thanks all.

Best way to eat rhubarb is pull off a stalk when it gets good n red and suck on it raw. Real tart but awesome. Once you do that a few times you figure out the good stalks from the bad stalks. Too young is bitter, too old is fibrous, it's always sour. Once you know good rhubarb from bad, you pick only the good stalks, and cut it up in pieces like celery. And I agree with rebel rider and lake lady. There is absolutely nothing better than properly made rhubarb and strawberry pie like grandma made. That addition of ice cream scooped out on the pie when the pie is still warm...unbelievable desert!

But I would caution anyone trying rhubarb with no experience....preparation is an art...even Grandma's came out bad from time to time.:( But when she got it right? Boy was it well worth it!:)

Deborah, Rhubarb has an acquired taste and you would be best trying it with a scoop of ice cream. Don't give up on it from your results of your first try, as one stem probably wouldn't cook down like more would. :)

[QUOTE=Alpinejs;339963]Many different ways to treat Rhubarb, but by far the best is to coat the rhubarb with a
generous dose of Roundup. It is very effective on rhubarb and okra.

My recipe to ruin a great strawberry pie........add rhubarb.[/QUOTE]

:shock:

Alpine, I think you need to be re-educated!

[QUOTE=Alpinejs;339963]Many different ways to treat Rhubarb, but by far the best is to coat the rhubarb with a
generous dose of Roundup. It is very effective on rhubarb and okra.

My recipe to ruin a great strawberry pie........add rhubarb.[/QUOTE]

I generally think of strawberries as being a good way to ruin a rhubarb pie. Also... Roundup?

I agree with you, Darren. I too am a rhubarb purist when it comes to pie. Good rhubarb can be made into excellent sauce, as Shawn says, and it also makes excellent muffins and bars and cake. Haven't had time to try making rhubarb chutney, but some recipes for that sound good too.