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Sweetening Rhubarb

We’ll let our rhubarb rest sometime soon but it keeps tempting us by producing wonderfully thick stems. I took another bunch of stalks last night. To sweeten it we started off with a handful of sweet cicely (Myrrhis odorata) leaves. These are fantastic for reducing the amount of sugar required; when it came to it, we didn’t use any in boiling down the rhubarb. Instead we threw in honey, dates and a bit of apple juice and let it stew for a while.

I did sprinkle a little brown sugar on top of what I put in a dish and a bit more with the crumble topping but not a huge amount and it was plenty (even more delicious cold with my lunch today). Hurrah for sweet cicely and other natural sweeteners.

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