Is rhubarb thick or is that a trick?!
Answers: If you cut up rhubarb and add a little water and a good amount of sugar and bring the whole thing to a boil, you will get a thickish sort of mixture. Part of this is due to the rhubarb breaking down, and part is because a sugar syrup is thickish. But it doesn't get thick like, say, cranberries will because the cranberries have more pectan which is what thickens jam. So the thickness of, say, most rhubarb pies is indeed a trick. Add some corn starch. May a tablespoon for every two-three cups of fruit.
Rhubarb grows in a kind of stalk. The stem is what is used and it is stringy like celery.
Rhubarb, looks just like celery in the grocery stores, only it's red. It has a very tart/sour test and is excellent with strawberries (i.e. rhubarb pie).
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it's thick and the leaves are poison
it looks a lot like celery but has a very bitter taste
It depends on the variety of the rhubarb ... and the maturity ... the climate etc.m Depending on how it is cooked, it can be watery of thick.
And it is wonderful!
What's long and thin, covered in skin, red in parts and goes in tarts?
Answers on a postcard please to :-
Paperbag
Whitehall
1212
its like red celery
it is thick in stalks.