Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 pounds of it to find out.
WHY THIS RECIPE WORKS
For a strawberry-rhubarb fool recipe that would tame the sourness of rhubarb and overcome its tendency to cook into a drab, gray mess, we soaked the rhubarb in water to reduce the acid, simmered it in orange juice and sugar to retain textur...