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... how rhubarb becomes less acidic? Rhubarb is considered a spring messenger – fresh, fruity, but very acidic. The reason for this is its natural content of oxalic acid, which is particularly found in the green parts of the plant. Many resort to sugar during the preparation to cover the acidity. Although this works with taste, it is not necessarily the best choice. There are alternatives that not only soften the acidity, but also make it more c…