I know. Amazing, huh?
Trust me, it doesn’t happen often.
But yesterday, I bought some rhubarb. So pretty. I used to think that it was pink celery when I was younger, but liking how it looked didn’t bring me anywhere near to liking how it tasted. Yech.
Things are different now. I still have the same sweet tooth that I had as a child but it’s under pretty strict control. Sugars are out, including most fruits, although I do break ranks for berries. But since rhubarb is actually a vegetable, it’s low-carb and low in sugar. Which is why, I guess, you usually need to add so much sugar to it to make it more palatable!
But guess what: if you soak it in cold water for about 20 minutes with a tablespoon of baking powder, it neutralises some of the acidity, meaning that you can use far less sweetening agent when you cook it. The water turns greyish: just drain, rinse and add fresh water to stew. I use Nature’s Garden Stevia from Holland & Barrett since sugar is the very devil itself, but I reckon that a vanilla pod and a touch of cinnamon would work well too.
Anyway, I Instagrammed my rhubarb soaking pinkly and prettily in its pot, noting the baking powder tip, and was oddly thrilled when Facebook friends commented on its usefulness. Like I say, it’s not often that I say anything informative or handy, although I’m a little ripper at trivial nonsense.
Truthfully, though, I can’t take credit for the tip, having read it on theKitchn. I also can’t take credit for the photo of the finished-product, stewed rhubarb, which is from the lovely Thousand Threads blog. Mine came out much looking far less rosy; does the baking soda leach out some of the colour, perhaps? If I made this for guests, I might be tempted to add some berry or beetroot juice, just to amp up the hue. As it was, though, I was pretty happy just eating it, pale though it was, with yoghurt and a huge mug of Higher Living’s cinnamon tea. A couple of friends thinking that I’d said something vaguely clever and my sweet tooth satisfied: good feeling.