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.
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2056/2
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.
Nancy
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.
/f2497d66-0ba8-4d77-b757-21915ecc3f39--2018-0516_slab-shortcake-with-roasted-rhubarb_3x2_rocky-luten_017.jpg)
3 Comments
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.
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2056/2
* 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.
Nancy
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.