Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Simeon:
I just tried something that didn’t quite work. I have access to an obscene amount of mulberries, and I tried to combine them with rhubarb (which I also grow) because I thought that the bland sweet of the one and high acid of the other would balance well together as a pie filling, or maybe in a puff pastry.
(via akeg on Flickr)
I have a suspicion that it didn’t work because it’s because of the huge difference in the texture of the two. Rhubarb with it’s celery like texture requires longer cooking while the mulberries barely need any heat to fall apart. An easy solution is to FREEZE THOSE MULBERRIES! Don’t let any go to waste. I assume you made a compote? Here’s a recipe for a Mulberry Key Lime Compote
from Hank Shaw, who has been on Good Food a couple of times. You might also consider making a pie – like the Mulberry Pie
from my friend Elizabeth Minchilli.