Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

Should you soak rhubarb before baking? ›

Wash rhubarb with cool tap water, but do not soak.

Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors, and the brown sugar will temper the tartness.

Lavender. While lavender can make something taste like soap if you're too heavy-handed with it, be gentle and you'll be greatly rewarded. The floral notes of lavender mellow out the tart bite of rhubarb and turn whatever you're making into something quite delicate and lovely.

Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.

Neutralizing Rhubarb's Acidity

Once the rhubarb has given up its juices, pull it from the oven and stir in a quarter teaspoon of baking soda using a heat-resistant spatula.

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.

Forced rhubarb is sweeter than the ordinary kind as it has less oxalic acid. The forced stems are also pinker because plants can't make the green pigment chlorophyll in the absence of sunlight, which makes for nicer-looking desserts.

Contrary to popular belief, whether it's red, pink, green or something in-between, rhubarb's color has nothing to do with ripeness. Rather, its hue is completely determined by genes; different varieties produce different colors, and green rhubarbs are just as sweet as red ones.

With it's tart and tangy flavor, rhubarb goes incredibly well with things like strawberries, raspberries, mint, and ginger just to name a few.

Why does rhubarb make my mouth feel weird? ›

These crystals don't dissolve well in water, and they can cling to your teeth and create that uncomfortable spinach teeth feeling. Spinach isn't the only plant that has oxalic acid in it. You might notice that your teeth feel strange after you eat beets, rhubarb, kale, endive, nuts, and Swiss chard.

Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Taking rhubarb with other stimulant laxatives might cause more diarrhea and very low potassium levels.

Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb. Liver problems: Rhubarb can make liver function worse in people who already have liver problems. People who have liver problems should avoid rhubarb.

5. May help lower blood pressure. Rhubarb is a source of potassium, which helps to counter the damaging effects of eating too much salt. A study published in the European Heart Journal revealed that women who had the highest intakes of potassium were 13 per cent less likely to have a heart attack or a stroke.

Our present study reveals that rhubarb highlights promising neuroprotective effect. Thus, the formulation may be a potential preventive or therapeutic candidate for the treatment of chronic inflammation and arthritis.

Thankfully the science of baking has an easy trick up its sleeve to deal with this, and all it involves is tossing your rhubarb with some sugar. Mixing your fresh fruit with sugar and letting it sit is called maceration, and it helps draw excess liquid out of your rhubarb before it cooks out and leaves your pie soggy.

You can use frozen rhubarb the same way as fresh: in sauces, pies, crumbles, and beyond. Although thawing the rhubarb isn't necessary for cooking, you can do so by leaving it out for a few hours if you wish.

Because there's a lot of moisture in rhubarb, it's common to get a soggy lower crust. A blast of higher heat when you first start baking helps prevent that.

Some thin slices of beetroot will add a great pink colour to your rhubarb, without bringing any strong flavour to the pan. It makes it look like the early bright pink forced rhubarb. You can add a little spice into the pan too if you fancy.