"Kate Connally" > wrote in message
...
> On 7/14/2010 8:24 AM, biig wrote:
>> "Kate > wrote in message
>> ...
>>> recipe which was posted here a while back.
>>>
>>> Being a lover of rhubarb I thought it sounded good,
>>> but I was very disappointed. It doesn't taste bad,
>>> but it doesn't taste that good either. And the rhubarb
>>> is wasted in this dish. It really doesn't work for me.
>>> I'm now regretting I made it as I could have used that
>>> rhubarb for another Rhubarb Custard Cake! Oh, well,
>>> I'll be eating it for the rest of the week and this will
>>> be one of the times when I *will* mind leftovers. But
>>> one can't waste food. Oh,well.
>>>
>>> I've still got lots over rhubarb in the freezer from by
>>> visit to my friend Jackie back in June. She has a large
>>> patch and always lets me pick as much as I want. I got
>>> about 13 cups of diced rhubarb out this trip.
>>>
>> Kate, do you find a lot of liquid in the bowl when you thaw the
>> rhubarb?
>> Or do you use it while still frozen. I have a bag of frozen that I want
>> to
>> make a bread pudding or a cobbler with....thanks........Sharon in Canada
>
> Hi Sharon,
> I have experimented with this when making my yearly or twice
> yearly Rhubarb Custard Cake. At first I thawed the rhubarb
> completely and there was a lot of water in the bag. That made
> the cake too soggy on the bottom if you included the water. If
> not then the rhubarb lost flavor and texture.
>
> I tried using it still frozen and that may work with some things but it
> doesn't work for the Rhubarb Custard Cake. What happens is the rhubarb
> doesn't sink to the bottom like it's supposed too.
>
> So now I just let it thaw in the fridge over night. It's still partially
> frozen but the water has not oozed out yet. That works
> well for the RCC. I would think it would also be the best way to
> use it in other recipes.
>
> Kate
>
Thanks Kate, I'll give that a try.....Sharon