23-02-2024, 09:17 AM
Chop up the rhubarb stalks after rinsing them under a running cold water tap and make them quite small, say the width of a thumbnail removing any stringy bits as you go.
Add a desert spoon full of soft brown sugar to the water in a pot which should be made to just cover the rhubarb, or slightly less, you have just chopped up and bring to the boil.
As soon as it is boiling turn off the heat, stir a bit with a suitable implement, and put a lid on the pot and leave to cool down.
This is how my mother taught me to do this job and results in the best rhubarb I've ever tasted.
Do not 'stew' the rhubarb.
N.B. this is not a mass production method.
Add a desert spoon full of soft brown sugar to the water in a pot which should be made to just cover the rhubarb, or slightly less, you have just chopped up and bring to the boil.
As soon as it is boiling turn off the heat, stir a bit with a suitable implement, and put a lid on the pot and leave to cool down.
This is how my mother taught me to do this job and results in the best rhubarb I've ever tasted.
Do not 'stew' the rhubarb.
N.B. this is not a mass production method.
It's not the least charm of a theory that it is refutable. The hundred-times-refuted theory of "free will" owes its persistence to this charm alone; some one is always appearing who feels himself strong enough to refute it - Friedrich Nietzsche