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Mushy Rhubarb?
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DeadCarp    Posted 12-15-2002 at 14:41:40       [Reply]  [No Email]
I consider myself to be a dedicated rhubarb fancier, having memorized the upside-down-cake recipe when i could hardly reach the cupboard. Like it fixed anyway or even fresh, dipped in sugar. But the problem is getting it to act fresh. I made a pie out of canned rhubarb and it tasted more like baked paper towels. Frozen it melted & drooled. Any way to keep it crunchy all year? :)

Sid    Posted 12-15-2002 at 19:05:20       [Reply]  [No Email]
I remember Mom would cut up the stalks and ad sugar and whatever make a sauce would can that and use it in pies and such, I know that isn't crunchy but sure tasted good. I think I rember she would also cut up the stalkes and freeze them. seems like she would put them in a container cover them with wate and freeze it that way also. That sauce and strawberries made gooood pies.

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