I've been trying to figure out a way to cook a small amount of rhubarb (8 oz or so chopped into 1/2 inch chunks) for use in a rhubarb fool.
My goal is to find that window of time AFTER the 'barb has lost its last trace of crunch, but BEFORE it collapses into mush. It's delicious mush, and it makes a completely acceptable fool, but I just think it would be ever so slightly more appealing if the rhubarb pieces had some structural integrity to them.
I've been cooking the chunks with a few tablespoons of orange juice and 1/4 cup of sugar over low heat in a small saucepan. Inevitably, some pieces cook faster than others. If I stir to promote even cooking, the faster-cooking bits tend to fall apart, which is exactly what I'm trying to avoid.
I'm thinking maybe if I put the saucepan in a low oven, instead of on the stove, I'll have better results. But I welcome any other ideas or suggestions.