🔕 🔔
Loading…

My Basket ()

All questions

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 over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1050 views
7e948ce6 246e 4ab7 8640 b2e71885135f  bap2012small
added over 5 years ago

Thank you!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.