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.
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.)