Chef Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
94 Posts
Gee. every recipe I have for bread or pie or crisp - I love rhubarb - starts with UNcooked chunks. A pie made from the cooked, unsweetened rhubarb would be different like an applesauce pie is different from an apple pie! Uncooked chunks freeze beautifully.

But hey - If you don't like the stringy texture of straight rhubarb saauce, how about mixing your cooked rhubarb into rhubarb custard, or cheesecake? Using it as past of a tart, sweet-sour sauce for cooked chicken?

Rhubarb gets tarter as the season goes on, so the only way to get the right balance of sweetness is guess and taste!

Good luck.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top