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