Rhubarb is a vegetable, not a fruit, and only the stem should be used in cooking as the leaves are toxic. Ripe rhubarb with reddish or brown stems should be used, and a two-to-one ratio of rhubarb to sugar is recommended for a tangy but not too acidic stew.
While rhubarb is often thought of as a fruit — especially by those who cook with it — it’s actually a vegetable. Typically, this plant does best when grown in cool climates in a shady environment. When making stewed rhubarb, it is important that cooks use only the stem of the rhubarb plant and avoid the leaves entirely, as they can be extremely toxic. Also, using rhubarb stalks that have fully ripened and using the right ratio of rhubarb to sugar is essential for best results when cooking rhubarb stew.
One of the most important tips when it comes to cooking stewed rhubarb is to use the right part of the rhubarb plant. Typically, rhubarb grows into a bush with large, flat leaves surrounding the rhubarb stems. When stewing rhubarb, it is essential to use only the stems of the rhubarb plant and all leaf fragments are completely removed from the rhubarb. Studies have found that rhubarb plant leaves are extremely toxic and even a small amount can be highly dangerous. Typically, rhubarb that is sold in grocery stores has already been cleaned and examined and is safe for you to use. Those who grow their own rhubarb, however, should use caution when harvesting and cleaning the product.
In order to achieve the best results when preparing stewed rhubarb, it is essential that cooks start with ripe rhubarb. Ripe rhubarb should boast reddish or brown stems and stand tall and erect. While cooking with immature rhubarb isn’t toxic, it will be almost unbearably tart. Generally, the darker the rhubarb, the less acidic the vegetable will be. Those who enjoy a rhubarb stew should feel free to use small amounts of green rhubarb in their coat.
To make a great rhubarb stew, it’s also important for cooks to use the correct ratio of rhubarb to sugar. Typically, most stewed rhubarb recipes recommend a two-to-one ratio of rhubarb to sugar. This ratio provides a rhubarb stew that is tangy without being too acidic. It’s important, however, for cooks to experiment with varying amounts of ingredients to determine exactly how much sugar is preferable. Some may enjoy stewed rhubarb with lower amounts of sugar, while others may insist on increasing the amount of sugar in their rhubarb stew.
Protect your devices with Threat Protection by NordVPN
