I Soaked My Chopped Tart Spring Rhubarb in a Bowl of Baking Soda Water Before Making a Crisp

I Soaked My Chopped Tart Spring Rhubarb in a Bowl of Baking Soda Water Before Making a Crisp. One Hour Later, This Is What Happened

 

 

 

Spring brings an abundance of fresh fruits and vegetables, and few ingredients capture the season quite like rhubarb. With its vibrant red stalks and unmistakably tart flavor, rhubarb is a favorite for crisps, pies, cobblers, and jams. Yet that signature sourness can sometimes be overwhelming, leading many home cooks to search for ways to soften its sharp bite without relying solely on large amounts of sugar.

Curious about a lesser-known kitchen trick, I decided to soak freshly chopped rhubarb in a baking soda solution before making a classic rhubarb crisp. The theory seemed simple enough: baking soda is alkaline, while rhubarb is highly acidic. Could a brief soak help mellow the tartness and create a more balanced dessert? What I discovered after one hour was both fascinating and educational.

Why I Tried This Experiment

Anyone who has cooked with rhubarb knows that its intense tartness is part of its charm—but it can also be a challenge. Traditional recipes often call for generous amounts of sugar to offset the acidity, which can sometimes overpower rhubarb’s delicate flavor.

I wondered whether baking soda could naturally reduce some of that tartness. Since baking soda is frequently used to neutralize acidic ingredients in cooking, it seemed worth testing. My goal was simple:

Reduce excessive sourness

Preserve the rhubarb’s texture

Use less sugar in the final crisp

Discover whether this old-fashioned kitchen tip actually works

The Baking Soda Solution

After researching several methods, I settled on a mild solution:

 

 

 

 

Ingredients

4 cups cold water

1 teaspoon baking soda

4 cups chopped fresh rhubarb

I dissolved the baking soda completely in the water before adding the rhubarb pieces. The stalks were freshly harvested spring rhubarb, known for being especially tart.

The rhubarb was fully submerged and left to soak at room temperature for one hour.

What Happened During the Soak

Within the first 15 minutes, there were subtle signs that something was happening.

Tiny bubbles began appearing on some pieces of rhubarb. This was likely the baking soda reacting with the natural acids present in the stalks.

At around the 30-minute mark, the rhubarb appeared slightly lighter in color. The bright red edges looked somewhat muted, though not dramatically so.

By the end of the hour, the most noticeable change wasn’t the color—it was the texture.

The rhubarb pieces felt softer when squeezed between my fingers. They hadn’t fallen apart, but they were definitely less firm than when they first entered the solution.

Rinsing and Preparing the Crisp

After the soak, I thoroughly drained the rhubarb and rinsed it under cold running water to remove any lingering baking soda flavor.

The rhubarb was then mixed with:

½ cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

For the crisp topping, I combined:

1 cup rolled oats

¾ cup all-purpose flour

½ cup brown sugar

½ teaspoon cinnamon

½ cup cold butter

The topping was sprinkled over the fruit mixture before baking.

How It Baked

As the crisp baked, one difference became immediately apparent.

The rhubarb softened more quickly than usual.

Typically, rhubarb retains some structure while releasing its juices. This batch, however, broke down significantly faster. The filling became almost jam-like, creating a smoother consistency than I normally achieve.

The aroma filling the kitchen was wonderful—sweet, fruity, and slightly floral, with less of the sharp acidic scent often associated with rhubarb desserts.

The Taste Test

The real surprise came when it was time to taste.

The Tartness Was Reduced

The baking soda soak genuinely seemed to mellow some of the rhubarb’s sharp acidity. The dessert tasted noticeably less sour than previous crisps made from similar stalks.

More Natural Flavor Came Through

Without the intense tartness dominating every bite, some of rhubarb’s subtler flavors became easier to detect. There was a gentle fruitiness that often gets overshadowed by its acidity.

Less Sugar Felt Necessary

The crisp tasted pleasantly balanced despite using less sugar than many traditional rhubarb recipes recommend.

The Unexpected Drawback

While the flavor improvement was noticeable, there was one significant downside.

The Texture Became Too Soft

Baking soda not only neutralizes acids but can also weaken plant cell walls. As a result, the rhubarb lost much of its structure during baking.

Instead of distinct pieces of fruit, the filling resembled a thick compote or jam.

For some desserts, this might be desirable. However, if you enjoy chunks of rhubarb that hold their shape, the baking soda soak may be disappointing.

Was It Worth It?

The answer depends on what you’re looking for.

Advantages

✔ Reduced tartness naturally

✔ Allowed for less added sugar

✔ Produced a smoother, more mellow flavor

✔ Easy and inexpensive technique

Disadvantages

✘ Softened the rhubarb considerably

✘ Slightly dulled the bright color

✘ Can create a mushier filling if soaked too long

What I Would Do Differently Next Time

If I repeat the experiment, I would make a few adjustments:

Reduce soaking time to 15–20 minutes

Use only ½ teaspoon baking soda per 4 cups water

Combine rhubarb with firmer fruits such as strawberries or apples

Rinse thoroughly after soaking

These changes might provide some acidity reduction without sacrificing as much texture.

Final Verdict

After one hour in baking soda water, my spring rhubarb emerged noticeably less tart but also significantly softer. The resulting crisp had a smoother filling, a milder flavor, and required less sugar than usual. While the technique succeeded in taming rhubarb’s sharp acidity, it came at the cost of some texture and visual appeal.

For those who find rhubarb overwhelmingly sour, a brief baking soda soak may be an interesting trick worth trying. Just remember that when it comes to rhubarb, a little baking soda goes a long way—and soaking too long can transform crisp, firm stalks into a much softer dessert than you might expect.