— Carol Jochimsen

I love rhubarb, but today I bought some, and it is actually the first time that I bought rhubarb this year. So I brought it home. I cut the very long stems and there they are. What I wanna say about rhubarb is you wanna discard the leaves carefully because these are said to be poisonous and it's because there's, there are filled with alkaloids and I think you probably would have to eat a lot to be poisoned or to get very sick. But we're all different. We don't know. So I keep, I suggest you keep pets and people away from the rhubarb leaves. You know, I'm always very curious when I think about food in history, how did they know? You know, was it somebody, some people went to pick the rhubarb and ate the leaves and didn't do very well, I don't know. But rhubarb is tart, very tart. Many of the recipes that you find in cookbooks or wherever you get your recipes call for tons of sugar to offset the tartness of the rhu, the rhubarb. I'm sorry. I've already said a few times today that I really like tart flavors, but not, you know, you don't wanna pucker, you don't want someone to do that. So rhubarb is often paired with strawberry. And the thinking behind that is because st. Strawberries are very sweet offsets some of the tartness of the rhubarb. I, there are lots of ways you can do it. I don't like to overs sweeten anything. I think when you do that, you lose the flavor of the particular produce that you are you, you know, working with. So I put in the chat and I just scroll down and you'll find it a recipe that I have on my website. I have lots of recipes on my website for orange oven poached rhubarb, and I use orange juice. I think orange is a wonderful compliment to rhubarb and it's less sweet, but it's not gonna taste, you know, it, it's not sour, sour, sour. And see how you like that. I like rhubarb stew. Um, I would do it in a combination, you know, in a, in a dish like this. Now this is yogurt and I told you this is my tart homemade soy yogurt. But imagine if this was a, a cream of some kind of kes or vanilla pastry cream would be fabulous with strawberries and rhubarb or aquafaba whip would be really, really nice. So Carol, I think your question means you are a rhubarb, like, or like I am.

https://francostigan.com/orange-oven-poached-rhubarb/