Gerrit - mine too, rhubarb that is and I'm certain that's a burdock leaf - it wasn't the biggest from that plant either! It pales into insignificance beside the gunnera leaves though - those are monsters!
It is always green, never red, is that a particular type of rhubarb?
I like it green better but am curious why the stems dont turn red.
Find it amazing that when cooking rhubard and apples together, the rhubarb cooks down quicket then the apples even though it appears to be the more solid and harder of vegetable of the two.
You're right about the colour of your stems Gerrit - there are red, green and in-between coloured varieties. I've a very petite variety that hass ruby-red stalks while my whopper plant has green and never 'reddens up'. Tastes very good though. I cook mine with a handful of sweet cicely leaves rather than sugar, taking the leaves out at the end o the cooking. Nice. As for your apples - there are some cooking apples, like Renette de Canada, Lord Suffield etc. that turn to fluffy pulp the moment they see the stove. On the other hand, the pearmain family of apples would stay firm til you run out of gas.
Wildcrafty - I'm off sugar as much as possible - it makes me sneeze! The cicely sweetens and flavours the rhubarb slightly and takes away the acidy 'edge' rhubarb has. I think it does anyway. Give it a shot and you'll know. Take it out before serving.
10 comments:
But can you prove they're not midget boots?
Ha!
My cunning ploy - revealed!
My rhubarb leaves are that big.
You sure it is not a rhubarb leave?
Gerrit - mine too, rhubarb that is and I'm certain that's a burdock leaf - it wasn't the biggest from that plant either!
It pales into insignificance beside the gunnera leaves though - those are monsters!
I'll do a rhubarb shot tomorrow.
You may have an answer regarding my rhubarb.
It is always green, never red, is that a particular type of rhubarb?
I like it green better but am curious why the stems dont turn red.
Find it amazing that when cooking rhubard and apples together, the rhubarb cooks down quicket then the apples even though it appears to be the more solid and harder of vegetable of the two.
You're right about the colour of your stems Gerrit - there are red, green and in-between coloured varieties. I've a very petite variety that hass ruby-red stalks while my whopper plant has green and never 'reddens up'. Tastes very good though. I cook mine with a handful of sweet cicely leaves rather than sugar, taking the leaves out at the end o the cooking. Nice.
As for your apples - there are some cooking apples, like Renette de Canada, Lord Suffield etc. that turn to fluffy pulp the moment they see the stove. On the other hand, the pearmain family of apples would stay firm til you run out of gas.
It's hard finding a decent cooking apple these days - unless you live in Riverton I suspect ;-).
Robert, do you eat the rhubarb completely unsweetened? What does the cicely do in the cooking?
Wildcrafty - I'm off sugar as much as possible - it makes me sneeze!
The cicely sweetens and flavours the rhubarb slightly and takes away the acidy 'edge' rhubarb has. I think it does anyway. Give it a shot and you'll know.
Take it out before serving.
That's good to know about the cicely. I'm off sugar mostly too and prefer to cook fruit without it.
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