rhubarb

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Anyone have any idea what causes rhubarb to be excessively sour?
Thanks!
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I have a green variety and Canadian Red and every piece of rhubarb I have ever eaten is sour. I have a lot of good, sweet recipes for rhubarb. Sue in Mi. (zone 5) with a foot of new snow and temps in the teens.
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Thank you for your responses, The question came to me from a lady who grew the same rhubarb (two varieties) year after year, but last year it was more than normally sour.
dvd

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well.. was it wetter or drier than usual? blame that. Ingrid

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ List Manager: Puregold Goldfish List http://puregold.aquaria.net / www.drsolo.com Solve the problem, dont waste energy finding who's to blame ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unfortunately, I receive no money, gifts, discounts or other compensation for all the damn work I do, nor for any of the endorsements or recommendations I make.
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On Thu, 15 Jan 2004 04:02:44 +0000, SAS567 wrote:

No matter which variety you have, sugar is an unfortunate necessity when preparing it as sauce or pie. Some varieties are more sour than others. It seems as though the redder the stem, the less sugar required.
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genetics. they are all sour to one degree or another, but I think calcium may have something to do with how sour. Valentine is supposed to be less sour than other varieties (I think). Ingrid

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ List Manager: Puregold Goldfish List http://puregold.aquaria.net / www.drsolo.com Solve the problem, dont waste energy finding who's to blame ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unfortunately, I receive no money, gifts, discounts or other compensation for all the damn work I do, nor for any of the endorsements or recommendations I make.
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I suspect your 'calcium' comment relates to the fact that Rhubarb contains some oxalic acid (the leaves especially, which is why they are toxic.) Calcium ions react with oxalic acid to form very insoluble calcium oxalate, which I vaguely recall is involved in the toxicity mechanism, the oxalate damages the kidneys. (Reputedly deaths occurred in the UK in world war 2 due to people eating the leaves. Possibly apocryphal.)
Plant metabolism does howver require some calcium, so just how calcium ions & oxalic acid co exist is an interesting question. But it clearly could be related to how sour the plant is. Is the oxalic acid content a significant contributer to the sourness - I have no idea!
How popular is rhubarb in the USA? Widely eaten & grown in the UK, but far less on the continent, although you do see it in France some times.
Harvey
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On Thu, 15 Jan 2004 09:36:55 +0000, Harvey wrote:

Quite. Just about every old house has a patch growing around it. The common name is "pie plant" due to the fact it makes exceptional pies. It is more common in the northern part of the US where there is frost.
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my absolutely favorite pie is rhubarb. there is nothing quite like it. there are lots of people with patches of rhubarb and they got it to give away. Ingrid

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ List Manager: Puregold Goldfish List http://puregold.aquaria.net / www.drsolo.com Solve the problem, dont waste energy finding who's to blame ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unfortunately, I receive no money, gifts, discounts or other compensation for all the damn work I do, nor for any of the endorsements or recommendations I make.
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On Sun, 18 Jan 2004 16:08:02 +0000, dr-solo wrote:

Your turn to bake? I'll be right there.
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gotta wait til spring.
Aunt Nada's rhubarb custard pie For a 9 or 10 inch pie pan. Preheat oven to 450oF. Make sure pie crust is room temp before starting or the bottom crust can end up soggy. Line the pie tin with one crust and sprinkle with 2 tablespoons bread crumbs. Cut the other round into strips about an inch wide. This will be woven to form the top lattice. I generally add all the ingredients in a ziploc, mix and then add the rhubarb and mix it in there. Less cleanup. With a fork, lightly beat 3 whole eggs. Reserve a tablespoon for brushing the top. 1 + 3/4 cups sugar more or less teaspoon salt 1/4 cup flour 2 tablespoons cornstarch, mix well Add 4 cups of unpeeled rhubarb, cut to inch long put stuff into crust dot with 2 tablespoons butter put in top lattice Brush lattice with egg wash to make sure it browns Bake at 450 for 20 minutes, then reduce to 350 for another 30 minutes.
Ingrid

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ List Manager: Puregold Goldfish List http://puregold.aquaria.net / www.drsolo.com Solve the problem, dont waste energy finding who's to blame ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unfortunately, I receive no money, gifts, discounts or other compensation for all the damn work I do, nor for any of the endorsements or recommendations I make.
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On Sun, 18 Jan 2004 16:08:02 GMT, snipped-for-privacy@wi.rr.xx.com wrote:

I spent most of my life in the South and never tasted a rhubarb pie, but I never met a pie I didn't like. :)
Regards,
Hal
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On Sun, 18 Jan 2004 17:25:30 -0500, Hal wrote:

You can buy frozen rhubarb with which you can make rhubarb pie.
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I like strawberry-rhubarb cobbler. I don't add as much sugar to the recipe when I add the strawberries. Sue in Mi. ( 17" of snow and 9 degrees.)
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On Mon, 19 Jan 2004 01:10:55 +0000, SAS567 wrote:

Southern WI here: Cold, no snow. Send snow. We'll send rhubarb. Better yet, send snow and cobbler. We'll send "thank you".
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well where are you then?... up near superior or in the south? Ingrid

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ List Manager: Puregold Goldfish List http://puregold.aquaria.net / www.drsolo.com Solve the problem, dont waste energy finding who's to blame ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unfortunately, I receive no money, gifts, discounts or other compensation for all the damn work I do, nor for any of the endorsements or recommendations I make.
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On Mon, 19 Jan 2004 04:29:10 +0000, dr-solo wrote:

The balmy "south" near Madison. 1F at 5:40 this brisk winter's morn. Windchill -14F. Cold feet but our heart's warm.
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Oxalates

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Oxalic acid is sour; *oxalates* would not be surely?
Harvey

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Say what, Pooka? Upon which form do you partake today?
......and how are you today Mr. Wilson?

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