How about in recipes that use rhubarb? I find that most of my rhubarb recipes seem to be very sweet, probably to compensate for the tartness of the rhubarb. These are muffins, quickbreads, kuchens, crisps - not pies, I don't make pies with it. The sweetness seems overwhelming, especially if making a rhubarb crisp.

But I LIKE the tartness. However I don't know how much I can reduce the sugar and still get away with it. Thanks!

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