Forgotten Rhubarb Recipes • from crumble to fool! (2024)

FAQs

What takes the tartness out of rhubarb? ›

Solution: Soak the rhubarb in water to reduce the acid, simmer in orange juice and sugar (and don't stir too much) to retain texture and color, and layer with lightly whipped, sweetened cream for ideal flavor and texture and an attractive, unusual presentation.

Rhubarb has a lot of water, more than you would think when you look at it and cut into it. This means, if you don't add enough thickener to it, the juices will create a soupy filling that is difficult to serve and quite watery.

Rhubarb Crumble can be made in advance and stored in the fridge for up to 3 days. Can Rhubarb Crumble be frozen? Rhubarb Crumble can be made ahead and frozen for up to 3 months.

If you find yourself with some rhubarb this June, try dipping it in a little brown sugar.

Rhubarb shows off it's stripes

This article recommends poaching the rhubarb in a sugar syrup first and you can add flavors like vanilla, cardamom, star anise or even lemon to add a unique twist and a recipe for Vanilla-poached rhubarb pound cake.

Sweeten It: Rhubarb's natural tartness can be balanced with sugar or other sweeteners. You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste.

A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.

Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time.

You need to stop rubbing the fat into the flour so efficiently! Leaving lumps in it is what makes those lovely crunchy bits. I also recently read that crumbled ginger nuts make a lovely addition.

Usually it's the crumble that wrong. It might be too lean, making it rather dry and everlasting to eat, or it's undercooked so that it has the pasty flavour of uncooked flour.

Is it OK to reheat rhubarb crumble? ›

Freezing and defrosting guidelines:

Cover with fresh foil, then reheat in a preheated oven at gas 5, 190°C, fan 170°C for 40 mins until piping hot – remove the foil for the last 10 mins to crisp up the crumble again.

Absolutely! You can freeze the crumble baked, or unbaked. Our only suggestion would be to cook the rhubarb layer first to ensure it is cooked through when defrosted. The crumble might be a little liquidy than normal, but will still taste delicious.

Rhubarb prefers a pH below 7.0 (neutral to acidic — adding peat moss, compost, coffee grounds and Espoma Holly-Tone organic fertilizer can help acidify soil).

In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.

A I quite like the furry-teeth feeling myself! What causes it is the action of oxalic acid present in the spinach, and indeed in rhubarb, too. The highest quantity is found in rhubarb leaves, rendering them inedible. You can lessen the fuzzy-teeth effect by tossing them in a little melted butter.

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

To keep it sugar free you could use a little stevia, for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.

Rhubarb is exceptionally sour, making it hard to eat raw or without sugar. The sour taste is mainly due to malic acid and oxalic acid — though forced rhubarb is much less sour than other varieties.

Rhubarb is usually known for its extremely sour flavor that's best tempered with a generous amount of sugar and other fruits to produce sweet stalks (check out these recipes for some inspo).