Jens ♥May 23, 2019

Made a metric fekkton worth of baked rhubarbs.
About a kilo of fresh rhubarbs (without leaves), about half a kilo (you can probably be a bit stingy with that though, was a bit too much), some mint leaves, some almond liqueur (a hip shot splash of it) - mix it all around and into a oven safe thing, put tin foil on top as a seal and then go nuts on around 200 degrees (celsius) and 30ish minutes until their soft but retain their shape.

Put/pour everything in a jar and eat it with icecream/cake

Show threadqwazixMay 23, 2019
@ohyran I had to use a translator to get what a rhubarb is. Then I tried a photo search. I've never seen or heard of this plant before neither in English nor on Greek. Is it sweet? Sour? Also what is the second ingredient (the one we're supposed to be stingy with)
Show threadJens ♥May 24, 2019

@qwazix oh "sugar" is the one i missed which should tell you how sour rhubarb is :-)

It tastes... weird, tangy and "herblike" mixed with sour green apples. Grows like crazy in thick patches during the summers up here. Huge leaves (poisonous) and reddish green stalks (the bit you eat).

Wish I was wealthier and I'd send a jar

Show threadJens ♥May 24, 2019
@qwazix ... photo of a jar of the end product.
Usually you make pies and crumbles with it
Show threadJens ♥
@qwazix
My second bag of uncooked rhubarb with leaves cut off
May 24, 2019 at 5:27amWeb