What does the treatment of rhubarb and soda do?

Acid Neutralization: Rhubarb contains relatively high levels of oxalic acid, which can contribute to its characteristic tart flavor. However, this acid can also be harmful in large amounts. Baking soda (sodium bicarbonate) is an alkaline substance, and when added to rhubarb, it undergoes a chemical reaction. The baking soda neutralizes the oxalic acid, reducing its sourness and making the rhubarb more palatable.

Color Enhancement: Rhubarb naturally has a reddish-purple color, but adding baking soda can intensify and brighten its hue. This color enhancement is due to the alkaline environment created by the baking soda, which causes the pigments in the rhubarb to become more pronounced and vibrant.

Tenderizing Effect: Rhubarb stalks can sometimes be fibrous and tough, especially the older ones. Baking soda can help tenderize the rhubarb, making it softer and more enjoyable to eat. This effect is because the alkaline environment weakens the cell walls of the rhubarb, breaking down the tough fibers and resulting in a more tender texture.

Improved Flavor and Aroma: The combination of neutralizing the tartness and enhancing the color and texture of rhubarb can positively impact its flavor and aroma. The addition of baking soda can bring out the natural sweetness of rhubarb, balance its flavor profile, and create a more enjoyable overall experience.

It is important to note that the amount of baking soda used should be carefully controlled to achieve the desired effects without causing an overly alkaline taste. Typically, a small amount, usually a teaspoon or less per pound of rhubarb, is sufficient to achieve the benefits mentioned above.