I make great use of rhubarb’s sweet and mildly tart flavour. Not only does it add a lovely sour edge to my dessert, it also holds together a number of dishes well. This sauce is also very refreshing on a piece of buttered toast.
The sauce, which is also a great base to a number of dishes, works well with a variety of other flavours. For example, it’s useful for berry compote or on top of a fruit salad (as long as you have some berries handy). It works well with some sauces, too. I’ve made it with a sweet chilli sauce, a green ginger sauce, a ginger and sugar sauce, a Thai curry sauce, and a strawberry sauce, for example.
A piece of equipment that rhubarb flavouring works well for is a whisk. Just like you can make a good sweet sauce, you can also make a great flavoured sauce.
The two main flavouring ingredients in the rhubarb are sugar and pectin. The pectin helps thicken the sauce, as well as adding the sharp bite of the rhubarb. The sugar adds sweetness and flavour and the spices add a zing that works great on desserts.
The trick with flavoured sauces is to use a whisk to break up the sauce and then incorporate other ingredients into the sauce. You can also shake the sauce to mix it up and to add a little bit more flavour.
The problem is that when you add ingredients to a sauce that will mix, you can end up with more than you need. For example, if you add a little bit of the sugar, then you end up with a sauce that’s a little too sweet, and you can end up with more than you need. The trick is to add just a little bit at a time, so you end up with a sauce that’s just right for your recipe.
This is a bit of a technical test, but I suggest you try it and see what happens.
It’s not as hard as it seems. You can make it with a standard ratio of sugar, water and vinegar, but you can also make it with a ratio of sugar, vinegar, and fresh rhubarb. Or, you can just throw in some rhubarb if you like, but I found that the flavour is more pleasant with the fresh stuff.
rhubarb itself is another sweet, tart, sour, tart, tart, or sour thing, so you can’t beat just adding it to a dish or drink. But it’s also a pretty good flavouring. I’ve used it in a lot of my own recipes. My favourite recipe is a rhubarb and apple crumble. Rhubarb and apple is a strange combination – its not quite apple pie but it’s still pretty good.