Rhubarb

Pies and crumble will likely be the main use for us, but there is always wine to be made.......

 

Our rhubarb bed is 64 years old and crops superbly.

That's nothing compared to Beatrix Potter who planted her rhubarb patch in 1905 and it's still cropping.

Rhubarb is supposed to be good for you and they say it may even help stave off Alzheimer's. On the other hand, you need to be careful about eating too much if you suffer from gout or arthritis - or if you're pregnant.

 

Is there something in the rhubarb that reacts with the ali then?

 

How does forcing work then @CarolineL - is it simply a case of dumping the bucket over the top to keep it dark, and then wait?

 

We don't have an ice cream maker though @KFF

 

Ooooh, that sounds interesting and definitely worth a shot - thanks @KFF

 

Don't think it happens in a week - but can't remember!

Yep, the acid is oxalic acid. Most people know that the leaves are poisonous because of the concentration of the acid in the leaves (you'd still have to eat a lot to kill you) but there is acid in the stalks as well. Most green leafy veg also have oxalic acid in them and some are as much as rhubarb stalks (e.g. brussel sprouts). The main difference being that leafy veg tend to be cooked in water (leaching more of the acid out) whereas rhubarb is cooked in very little, or no, water.

In general, ali pans should be avoided, if possible, and particularly if you see that the ali surface is getting pitted. Not a serious problem as it will mostly be washed away. It's a highly contentious subject that has been raging for some years. There is plenty of research done, by reputable research departments of universities, that links the two but there is no definitive answer.

Scrubbing ali pans doesn't help the situation if you scrub them too vigorously with abrasives. I'd be inclined to avoid ali altogether if possible but definitely not use it for acid foods. Foil wrapping, or containers, on acid foods should be avoided for the same reason. If you have stored in foil containers, in the freezer, foods that are acid (stewed apple is a good example) you may find that when you take them out the foil has deteriorated or even got small holes in it.

It's simply a matter of be aware and be careful. I still have a few ali pans but am careful what I use them for. Whenever I need a new one I no longer buy ali.

 

I don't think we have many (if any) ali pans - stainless steel mostly.

 

Ooooh, champion! Thanks @Zigs