The labels were handwritten, so I suspect they'd stuck them on the wrong way round by mistake. Easily done - there wasn't any obviously difference between them that I could see. I was confused rather than cross about it!
Luckily we don't mind rhubarb, so we ate some anyway.
They should have just labelled them 'mystery pie'. I'd have bitten :)
I used to despise rhubarb crumble/pie/tart as too sharp and unpleasant, but I'm starting to develop a taste for sharper fruit without needing the application of half a ton of sugar (or custard) to mellow the taste.
I love rhubarb, either just stewed, or in a crumble; for me, though, it's got to be cooked with sugar, and have plenty of custard poured over it - I'm not at all a fan of sharp-tasting fruit!
I do find I need a bit of sweetness to offset them, but not to the extent of burying the flavour, which I used to always do (even with apple, I couldn't stand the hint of sharpness).
Stewed rhubarb, though ... not sure I'm a fan. It's probably a what-you-know thing, since I adore crumble, and that's basically the same thing with added crunch, lol!
I'm blessed (or cursed, depending on one's POV) with a pretty sweet tooth, so I do need to get rid of any sharpness in fruit dishes. In the autumn, when my trees are fruiting, I sometimes use Charles Ross eater-cooker apples, or even Cox's, instead of Bramleys in a crumble, to add more natural sweetness so I don't need to put in much sugar.
For my taste, stewed rhubarb needs lots of sugar - I have to really shovel the stuff into the saucepan with the raw fruit before I boil it. It is indeed probably a matter of what someone's become used to; perhaps if Mum had cooked less-sweet crumbles back in the '50s to early '70s, I'd like them that way now.
perhaps if Mum had cooked less-sweet crumbles back in the '50s to early '70s, I'd like them that way now.
Perhaps, but perhaps not - my mum doesn't like sharp flavours either, and always cooked bland fruit dishes when I was a child, but I grew up to love sharp flavours like lemon and rhubarb.
The funny thing was that Mum did like sharp flavours - she used to buy that 'PLJ' lemon juice concentrate, and either drink it unsweetened in hot water, or add it to black Earl Grey tea. I tried it once, and found it quite undrinkable! Her apple and other crumbles and pies, though, were always plenty sweet enough for me; perhaps she was cooking for Dad's fairly sweet tooth rather than for us young 'uns.
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Luckily we don't mind rhubarb, so we ate some anyway.
I used to despise rhubarb crumble/pie/tart as too sharp and unpleasant, but I'm starting to develop a taste for sharper fruit without needing the application of half a ton of sugar (or custard) to mellow the taste.
I do find I need a bit of sweetness to offset them, but not to the extent of burying the flavour, which I used to always do (even with apple, I couldn't stand the hint of sharpness).
Stewed rhubarb, though ... not sure I'm a fan. It's probably a what-you-know thing, since I adore crumble, and that's basically the same thing with added crunch, lol!
For my taste, stewed rhubarb needs lots of sugar - I have to really shovel the stuff into the saucepan with the raw fruit before I boil it. It is indeed probably a matter of what someone's become used to; perhaps if Mum had cooked less-sweet crumbles back in the '50s to early '70s, I'd like them that way now.
Perhaps, but perhaps not - my mum doesn't like sharp flavours either, and always cooked bland fruit dishes when I was a child, but I grew up to love sharp flavours like lemon and rhubarb.