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To cook or not to cook the rhubarb

I'm making a kuchen: yeasted sweet dough crust with a sour-cream custard and fruit topping. I want to use rhubarb for the fruit but wonder if I should cook it first or macerate it in sugar before baking. Or should I simply cut it up, mix w/sugar and use it raw? I'm worried that it will give up too much liquid and make the filling runny.

asked by Shoshanadh about 5 years ago
3 answers 1019 views
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added about 5 years ago

Thank you!

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added about 5 years ago

I've made several rhubarb coffee cakes recently, and I simply chop up the fruit and add it to the batter. However, I imagine that roasting the rhubarb would be really lovely, as it would concentrate the flavor and do away with some of the liquid.

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