"My favorite way to use rhubarb in a sort of lemonade: cut up the stalks, boil them, strain out the fibers, dilute and sweeten to taste. We called it "rhubarb juice"; I think the current term would be "rhubarb juice cocktail". (Alas, I'm no longer allowed sugar, and saccharine etc. just won't do.)"
If you have herb garden then add a few leaves Sweet Cecily when you cook the rhubarb and you won't need sugar. It also works with any bitter fruit, cooking apples, currants, etc Rosemary In sunny Somerset, England To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
