What are the best tips for cooking rhubarb?

stems of rhubarb plants can be used in many ways during the cooking process. The red color provides a significant visual contrast in food and the versatility of the stems is suitable for use in various appetizers and desserts. Cooking rhubarb is a relatively simple process that depends on such factors such as the required textures and consistency, the quality of the plant of rhubarb and the preparation of traces.

Rhubarb consists of large leaves that upper medium -long black stems that can move in color from light pink to deeper red. The leaf part is discarded because it is poisonous. The stems are thoroughly cleaned and chopped in preparation for rhubarb cooking. In their raw state, the stems are fresh texture and taste. While the stems can be consumed raw, most recipes require rhubarb cooking. Common methods of cooking rhubarb stems are cooked, steamed and baking, usually with sugar to balance fluctuations.

The cook should consider the source of rhubarb. Rhubarb that fistIt in heated greenhouses, also known as custody, has different properties than rhubarb, which is grown in the field. Red stems Hothouse rhubarb have a brighter color and have a finer texture than its counterparts grown field. Its taste for the cake is also milder and requires less sugar to balance the tastes. The general rule for the sweeter tasting of rhubarb is to choose stems that are thinner and bright red.

Use healthy solid stems that are free of color and wondered parts. Rhubarb can be packed and stored in a refrigerator for up to one week. If necessary, the stems should be placed in cold water before cooking. Proper preparation allows the stems to cook evenly. The stems should be washed, cropped and examined on damaged areas or string fibers that can be cropped. The stems should then be chopped into one inch pieces for cooking, although some recipes, such as cakes and other filling desserts, may require smaller sizes.

oftenThe recipes of rhubarb requires a sweetener such as sugar to balance its natural cake properties. The sugar ratio should be carefully observed, because the sweetness of the rhubarb stems may vary and the cooking process will also increase the taste of any natural sugars in the rhubarb. In order to prevent the taste of rhubarb, sugar should be added gradually during the cooking process. Sometimes taste the mixture until the desired sweets are achieved. Rhubarb cooking with other fruits allows you to absorb natural flavors and sugars from fruit, requires adding less sweetener. The stems can be cooked into a liquid consistency, which is often desirable for jams and other recipes, but if crispness is required, cook the rhubarb for a shorter time.