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August 09, 2008


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It's a shock and a scandal how much sugar rhubarb needs, best not thought about. My sister used to let her husband cook it rather than face the fact.

I always thought people mixed it with strawbs to eke out the strawbs, but I'm sure it could work, and their combined pink might be just the right shade...


It is indeed an utter shock how they devour sugar. And as my compote is still much less sweet than bought ones, it just boggles how much must be in them. With some fruit you can work your way around it when making preserves, by concentrating the natural sugars by cooking them for longer. But not so much here...

I can see your sister's thinking.

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