Hi Linnea! Rhubarb is one of those ingredients that can be a bit tricky. Every batch of rhubarb may have a different sweetness level (much like berries and other fruits) and it can be tough to determine a standardized amount of sugar to use. You certainly can reduce the sugar in recipes that use rhubarb though. We would recommend starting with a 25% to 50% reduction at first. See how you like those results...and if needed you can continue to adjust until it tastes just right for your liking! Happy Baking

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