Growing Rhubarb

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08 Aug 15 anna (Australia - temperate climate)
I keep the liquid to a minimum when cooking rhuburb (chopped into 2 inch long lengths)and stay in the kitchen so i can check it regularly. Nothing worse than overcooked mushy rhubarb. For those watching weight I have cooked it in low calorie lemonade. Once cooked then remove from hotplate and dissolve a small amount of gelatine into liquid. Not enough for it to set the liquid. But just enough for the remaining pink liquid to look the consistency of a syrup
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