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8 votes
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Should I compensate for lost water when working with frozen rhubarb?

That’s a tricky question. While yes, you are discarding some of the juice when straining thawing rhubarb, some rhubarb recipes are struggling with managing the liquid even fresh rhubarb tends to lose ...
Stephie's user avatar
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7 votes

Should I compensate for lost water when working with frozen rhubarb?

Rhubarb becomes mushy when cooked even if fresh to start with. If you are not using the liquid that comes with the frozen rhubarb thawing, but discarding it, you are going to screw up any recipe that ...
Ecnerwal's user avatar
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4 votes

Greek yogurt substitute in baking?

Given your options, I would go creme fraiche, you may need to thin with a small amount of milk or water to get to yogurt consistency. Three tablespoons...you probably won't notice a difference.
moscafj's user avatar
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