Disgorging is a technique used to extract moisture from fruit and vegetables while infusing flavour at the same time. It is most commonly done to rhubarb. I toss the rhubarb with sugar and aromatics and the sugar draws out the moisture while the aromatics permeate the rhubarb. If you don’t disgorge rhubarb that you plan to bake or poach, it will end up pulpy. The action of disgorging ensures the rhubarb will hold its shape and remain firm.Level of difficulty easy
Season All year round
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