7 brilliant ways to tame rhubarb’s tartness without losing its magic
Rhubarb — that beautiful enigma straddling the worlds of fruits and vegetables — seduces with its floral punch and bold, mouth-puckering acidity. It’s what makes rhubarb unforgettable… but also a little intimidating for delicate palates.
7 brilliant ways to tame rhubarb’s tartness without losing its magic
The goal? Tame the tartness, but never erase the soul of the plant. Here’s how to soften rhubarb’s sharpness while letting its unique character shine.
1. Peel Away the Edge
That stringy outer skin? It’s where much of the bite hides. Gently peel it off with a vegetable peeler to naturally mellow rhubarb’s zing without losing its perfumed essence.
2. Let It Rest with Sugar
Chop the stalks, shower them with sugar, and let time work its magic. As the pieces sit, they release juices — and with them, a good dose of the harsh acidity.
3. Give It a Quick Blanch
Drop rhubarb chunks into boiling water for about a minute, then shock them in cold water. It’s like hitting the “refresh” button, taming their sour notes while keeping their vibrancy.
4. Pair It with Nature’s Candy
Rhubarb’s best friends? Sweet fruits like strawberries, apples, or pears. Their natural sugars balance the tang and bring out rhubarb’s softer, sweeter side.
5. Whisper of Baking Soda
Just a tiny pinch — think less than 1/8 teaspoon — into your compotes or jams can quietly neutralize acidity without messing with flavor or texture. Less is definitely more here.