My rhubarb went limp! What to do with it?
No, this isn't sexual innuendo, my rhubarb actually did go soft on me. I have a bit over a pound of rhubarb left from the Food52 Rhubarb Party here in NY. I'm unexperienced otherwise with rhubarb - are crisp stalks necessary? I already have marmalade and savory jam in the fridge, so something different from those would be great.
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9 Comments
Helen, thanks for the rhubarb site. And the NY event was indeed lots of fun.
Peter, thanks for the rhubarb knowledge. It's still a new ingredient to cook with for me.
Susan G, that recipe looks mighty intriguing! Is it more sour than sweet? An equal balance?
I thought this was wonderful, and you have just about the right amount of rhubarb. In this and other recipes, by the time you're finished cooking it in liquid, the (ahem!) exchange of fluids takes care of the limpness.
That said, pretty much every application of rhubarb will cook the heck out of it and lose most the water anyway so maybe just adjust your cooking time down a moment or two or add a dash of water if things look too thick.
We had lots of fun at our Boston Rhubarb event... sounds like you did, too!
Come to think if it, when I made this a few weeks ago, my stalks weren't super crisp either, but it turned out just fine. I threw in some strawberries. So, so good.