I have a question about the recipe "Slab Shortcake with Roasted Rhubarb" from Erin McDowell. To reiterate... a weight on the rhubarb? Thx :)
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
For weight questions, I always go to a nutrition data base, which gives food values by common weights (oz, 100g) or volumes (cup).
They also give weights & nutrient values for produce and meat, by common sizes as grown or sold.
Raw rhubarb stalk, for example, comes in at 51g each. So 12 of them make 612g.
Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
Great advice, Nancy! The last time I made it, I used just about 1 1/4 pounds! It’s pretty easy to eyeball it based on how much fruit topping you’d personally prefer!
Erin - I always dither about answering a question on a recipe...
* on one hand, afraid to step on author's toes,
* on other, want to help baker/cook if I have info.
Nice to hear that you liked the answer.
PS It's easy to eyeball the recipe once you've made it, but for the first time - or to scale up/down - it's nice to know weight.
Karen Thielen's dissident hot beef made outlaws of us all.
Poker Party Hot Beef Sandwiches
Backyard Kitchen Inspiration
Handy Dishwasher Hacks
We're Rolling Out the Best