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)