Frozen Rhubarb

[Dissie]

I tried to make rhubarb muffins today. Recipe works with fresh rhubarb right out of the garden. But it was a huge flop with frozen rhubarb. I had to bake them 10 minutes longer, and they got all dark on top, almost burnt and the insides still weren't all the way done. They are still delicious, just ugly. Thankfully, I used cupcake liners, so you can actually eat them with a spoon. And believe me, we have almost ate all of them that way. Just a disaster when I was soooo looking forward to a muffin with butter.

Is there a change I should make with fruit that has been frozen? I thawed and discarded the liquid that came off.

[Kchurchill5]

I know you are disappointed, but I am almost laughing watching you eat them with a spoon. The only way I have used frozen rhubarb is stewed and as a soup. Sorry about the Muffin Mishap

[Felix4067]

If you freeze it, you need to not just drain the liquid and press the rhubarb between paper toweling to absorb the excess. It's like using frozen fish or shrimp.

[Dissie]

Good to know Felix. Thanks.