I've got fresh rhubarb - do I use the whole leaf & stem for baking?!
Answers:
Just the stem toss the leaves make sure it's bright pink/red the darker the stems the sweeter the rhubarb!.
I love rhubarb pie I haven't had any in years, my grandmother used to make it and sometimes she'd take fresh rhubarb and cook with water and sugar and we'd pour the mixture over homemade icecream!.Www@FoodAQ@Com
I love rhubarb pie I haven't had any in years, my grandmother used to make it and sometimes she'd take fresh rhubarb and cook with water and sugar and we'd pour the mixture over homemade icecream!.Www@FoodAQ@Com
don't use the leaf it is poisonous
The poison in rhubarb
Oxalates are contained in all parts of rhubarb plants, especially in the green leaves!. There is some evidence that anthraquinone glycosides are also present and may be partly responsible!. It is not clear as to the exact source of poisoning from rhubarb, possibly a result of both compounds!. The stalks contain low levels of oxalates, so this does not cause problems!.Www@FoodAQ@Com
The poison in rhubarb
Oxalates are contained in all parts of rhubarb plants, especially in the green leaves!. There is some evidence that anthraquinone glycosides are also present and may be partly responsible!. It is not clear as to the exact source of poisoning from rhubarb, possibly a result of both compounds!. The stalks contain low levels of oxalates, so this does not cause problems!.Www@FoodAQ@Com
DO NOT!.!.!.NEVER, EVER USE THE LEAF!!!!!!!!! I HAVE ALWAYS BEEN TOLD THAT THE LEAF IS POISONOUS!. I have never baked a rhubabrb pie myself, but my Mom did and my sister does as well Both of them use strawberries in with the rhubard which kinda lowers the tartness of the rhubarb!.!.also , for thickening, they use Tapioca instead of just Corn Starch, which also adds a bit of another "soft" taste!. I haven't the recipe on hand at this momnet, but I will send it in later when I find out from my sister if she still has Mom's recipe!.Www@FoodAQ@Com
Just the stalk!. Cut an inch or two below where the leaves start and probably an inch off the other end!.
Then treat it just like you would celery: depending on what the recipe calls for, cut the stalk into long strips and then cut across those to get a smaller dice!. If it calls for chunks, well, you get the idea!.Www@FoodAQ@Com
Then treat it just like you would celery: depending on what the recipe calls for, cut the stalk into long strips and then cut across those to get a smaller dice!. If it calls for chunks, well, you get the idea!.Www@FoodAQ@Com
Ah!.!.!.my dad used to grow rhubarb in our backyard!. Brings back great memories!. My mom would always end up making us rhubarb pies!.
As far as I know you don't use the leaf!.!.!.at least not for rhubarb pies!. There may be other recipes where you can use the leaf!.
Additional info: Interesting!.!.!.!.I just did some online research!. Good advice to not use the leaf!. Yes, it can be poisonous!.Www@FoodAQ@Com
As far as I know you don't use the leaf!.!.!.at least not for rhubarb pies!. There may be other recipes where you can use the leaf!.
Additional info: Interesting!.!.!.!.I just did some online research!. Good advice to not use the leaf!. Yes, it can be poisonous!.Www@FoodAQ@Com
NO, rhubarb leaves are poisonous, only use the stalk for any cooking you do with it! Cut off the leaf at the top about an inch or two below where it joins the stalk and just use the bottom stem partWww@FoodAQ@Com
Don't use the leaf!. Just the red stem!.Www@FoodAQ@Com
Stem!.Www@FoodAQ@Com