Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

Should you soak rhubarb before baking? ›

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

Not only does rhubarb need sweetness to temper its tart flavor, the sugar helps break down the fibrous, stringy stalks. A good starting point is to use a scant 1 cup granulated sugar for 4 cups of chopped rhubarb. Adjust according to your preferences.

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.

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.

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.

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.

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.

It can be all rhubarb, sliced about 1/2″ thick, or a combination of strawberries and rhubarb. Add 1 cup of granulated sugar to the fruit, along with 3 tablespoons of cornstarch or tapioca starch. Tapioca starch is best for fruit pies, because it sets clear.

To overcome the tartness, poach rhubarb in light sugar syrup or stew it with other fruits. You can cook rhubarb in a small amount of water over moderate heat for about 20 minutes or until soft.

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 leaves contain oxalic acid, which can cause stomach pain, diarrhea, vomiting, seizures, and death.

This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic.

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.

For canning: Immediately pour the hot jam into warm sterilized jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean cloth and add the lids and rings according to the manufacturer's instructions. Boil in a water bath: 10 minutes for 8 oz jam jars and 15 minutes for pint jars.

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.

Drench the rhubarb in sugar, cover, and bake in the oven until the rhubarb is pink and tender. Like magic, the sugar has vanished, the colour is superb and you have a little bit of rich syrup at the bottom of the dish. Perfect to add to muesli, on ice-cream or to fill a rhubarb tart.