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The rhubarb was eaten for evening meal (well some of it, there's loads more roughly 4L or so! ).
We don't add sugar you the rhubarb at all during cooking or when we eat it. In fact I added the juice if a small lemon to the cooking water to prevent discoloration. It worked really well. Hubby made the crumble topping as per my suggestion and simply cooked it in the oven then added it to the hot rhubarb in the serving bowl. It saved overcooking the rhubarb with me having already cooked it. He just zapped out in the microwave for a moment to heat it up before adding the topping. It was tart but yummy. We usually make the crumble mixture with less than half the recommended sugar in it, but that alone is enough to sweeten the rhubarb enough for our tastes. Breakfast will be the same. beNt argument being that baked crumble is not that dissimilar to granola. We always add fresh fruit to the granola and then serve it with (homemade) yoghurt, so how much different is rhubarb crumble with yoghurt?
We don't add sugar you the rhubarb at all during cooking or when we eat it. In fact I added the juice if a small lemon to the cooking water to prevent discoloration. It worked really well. Hubby made the crumble topping as per my suggestion and simply cooked it in the oven then added it to the hot rhubarb in the serving bowl. It saved overcooking the rhubarb with me having already cooked it. He just zapped out in the microwave for a moment to heat it up before adding the topping. It was tart but yummy. We usually make the crumble mixture with less than half the recommended sugar in it, but that alone is enough to sweeten the rhubarb enough for our tastes. Breakfast will be the same. beNt argument being that baked crumble is not that dissimilar to granola. We always add fresh fruit to the granola and then serve it with (homemade) yoghurt, so how much different is rhubarb crumble with yoghurt?