Newbie canning rhubarb w/ sugar question?
Ball Blue Book (guide to preserving) says that rhubarb NEEDS sugar and one should only use the basic recipes.
This goes against TONS of recipes and tips I run across in blogs which say it's fine to reduce.
Which is right? More importantly, WHY? Why does Ball claim it NEEDS sugar? Is it just because it's naturally tart/sour/bitter/choose your adjective? I'm kind of lost. :/
If anyone has their favorite Go To! site or book for information, Q&A or recipes, also, I'd love some hints on where to look. :) There seems to be a ton of info out there but I'm just not experienced enough to cull the 'meh' from the 'awesome!'. I know I LOVE to experiment in the kitchen, and tweak recipes with spices and the like, but I'm nervy about even thinking about it here... :(