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More Realistic Meat Substitute Made From Soy Raised In Brutally Cruel Conditions (www.theonion.com)

submitted 11 months ago by [email protected] to c/[email protected]

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[–] [email protected] 12 points 11 months ago (2 children)

The plant has an energy reserve underground that is allowed to build up for a year or two before starting to harvest.

If you are doing it sustainably, you can harvest the shoots until they start showing signs of undernourishment, then you stop harvesting and let it build energy back up.

Forcing the rhubarb is an option for the shoots you plan on eating, they grow faster and sweeter than if they grow naturally

[–] [email protected] 6 points 11 months ago

Sounds barbaric.

[–] [email protected] 4 points 11 months ago (1 children)

The plant has an energy reserve underground that is allowed to build up for a year or two before starting to harvest.

Not a botanist, but I'm pretty sure that's why rhubarb is so sweet. Those energy reserves are mostly sugar, so maximizing the energy reserves maximizes the sweetness, like you note below.

[–] [email protected] 5 points 11 months ago (1 children)

Yeah the rhubarb that people grow in their own gardens without a rhubarb torture cellar is way more sour than store-bought, in my experience.

[–] [email protected] 3 points 11 months ago

When we were kids we used to dip the stalks in sugar, tasted great.