General Discussion

rhubarb weirdness


General Discussion 6

rhubarb weirdness

alight | Jul 3, 2002 08:12 PM

I recently used a new-to-me recipe for rhubarb crisp where you only sprinkle a little salt on the rhubarb, instead of adding a pile of sugar per usual. It turns out beautifully, with firm, pink, sweet rhubarb and no gallon of juice making the top all soggy--I love it. But I have no idea how it works--does salt somehow work to keep the juice in? Would this work with other fruits or veggies, so cornstarch/tapioca/flour would be a thing of the past? Does anybody have any idea, before I start making millions of pies to experiment?
(recipe for the crisp is in an old edition of Betty Crocker, so it's nothing weird or elaborate)

Want to stay up to date with this post?

Recommended From Chowhound