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Ophelia
 
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Default Question about frozen rhubarb


"pablo" > wrote in message
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>
> "Ophelia" > wrote in message
> news
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>> I freeze the rhubarb I grow myself so I can't comment on commercially
>> frozen rhubarb, but I wouldn't put mine in a colander. The liquid
>> coming off it is not water but juice. I put mine in a pan and cook
>> it down a bit.

> Hey Ophelia.
>
> I've heard of that technique before. (From the pastry bible?) AIR,
> you can sugar the fruit and then let it drain in a strainer into a
> bowl. Cook down the sugary liquid and your pie will cook faster, be
> less soupy, the fruit won't turn to mush, and the bottom crust will
> thank you. (Sounds a little like Wayne's trick with pumpkin pie that
> I'd also like to try sometime.)
>
> Pablo
> (Who's thinking about the frozen rhubarb in his freezer.)

Thanks Pablo) sounds like a good idea


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