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Rhubarb relish should always be cooked uncovered, as it releases a lot of water.

Just monitor the cooking and stir regularly so the bottom does not burn and it does not get too dry.

You want some of that water to evaporate so the relish can have some texture and you can for instance spread it, or filter it even more if you plan to make a tart.

In that case, prebake the dough with a crème pâtissièrecustard (vanilla pastry cream) bottom, to avoid double cooking the rhubarb.

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13y ago

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