ISO: ISO MargCDN: Rhubarb Ginger Cheesecake question

[shaun-in-to]

Do you drain the cooked rhubarb of its liquid? Or does the liquid get folded into the filling as well? I have about 1/2 cup juice.

 

[Marg CDN]

I din't remember straining it. It's been a year since I made it. I suspect because there

is gelatin in there, 1/2 c. won't make much difference. I'd say, add it all.

I do remember adding versus not adding food colouring. I prefer it with, as the colour looks a little more on purpose rather than just blandly off-pink.

 

[shaun-in-to]

Thanks, Marg.