Rhubarb.

[Herbidacious]

rhubarb pie question: do I need to precook the rhubarb? And if so any recommendations as to how? I always seem to add too much water and it becomes a mush.

My intention was to make a bottomless/bottom crust free one i.e. just a pastry lid.

[suffolk]

I never precook the rhubarb. Cut into chunks, add sugar to taste and the juice of an orange or a couple of tablespoons of water. Put crumble or pastry on top
Voila

I sometimes add a soupçon of chopped crystallised ginger as well or instead of the orange juice.

Enjoy

[miss mouse]

[Herbidacious]

Great. Thanks!

[Amber]

I tend not to pre-cook either,, but if I have to, I roast the rhubarb with sugar and orange juice. Not for very long though, I like texture.

[Herbidacious]

I almost precooked it anyway, as it was so tart that I was worried I might not get the sugar quanitites right. But in the end it went in raw. It's very nice A subtly different flavour from bought rhubarb pie. Tastes a bit different from my usual homegrown stewed rhubarb, as well. I am fairly sure I didn't include any leaves

Some of it was forced - first year I've done this. Perhaps that changed the flavour a bit.

Will have to wait a bit before I pick any more, now. Don't want to over do it. Last year, I didn't pick enough, and it went all stringy. The forced rhubarb is so beautiful.