My dear hubby and my testers all agree, that the cooked, strained rhubarb tastes like rhubarb juice but everyone says that the stream processed takes like a wonderful Pink Lemonade version of it.
I have to admit that its delightful but I will agree that its not strongly “rhubarb”. I have got it down to pretty much figured out that with this springs rhubarb its a pound to a pint of finished product.
The cooked leftover is being dried, then ground into both fiber and flavour for baking, it dries down quite well because its had so much of the moisture already removed. Its my home grown zero mile bran to increase the fiber counts 🙂
You know how folks buy those tiny little cups of flavoured apple sauce.. well I am doing versions of Rhubarb Fruit mixes in pints for hubby to take for work over the coming year.. Vanilla Rhubarb, Rhubarb Mixed Fruit, Rhubarb and Strawberry (when they are ready) and Rhubarb and Rasberry and so forth.
I am working with ten pounds of rhubarb and 4 pounds of other fruit plus sugar and it works out to 12 pints of finished jars.
I has so surprised at the store, I had to take a picture of it.. clearly I am under valuing my rhubarb based on what I say the local farmer girls offering theirs for per pound.. wow.. 5 per pound on sale at a dollar off..