Can we reduce the amount of sugar we use when cooking rhubarb? Well, we can try adding an orange. But oranges come from Spain if not further afield. How do we know where sugar comes from, I mean whether it's cane sugar from the tropics or sugar beet from East Anglia? We are also trying adding small quantities of a herb called Sweet Ciceley which we have growing on the allotments at Orchard Street. But how many spoonfuls of Sweet Ciceley equals one spoonful of sugar? Ah, so much we don't know about the food we eat.