Del got it, but let me add, or re-iterate some things.
I'm hoping you left some width toward the tips, because that helps with the clamping. Howsome-ever, clamp it on a form, slowly, with hard clamps (like c-clamps , not rubberbands or spring clamps), removing twist as you go from handle toward the tips. Use lots of clamps. I have found that even if you have a consistent even twist, if you try to clamp it at the handle, then right out at the end of the limb, the torque will find any weak spots, just like overdrawing a bow during tillering will find a hinge. This either over-corrects the twist in that one spot without removing much twist anywhere else (so the limb now dips side to side, twisting a little one way, then the other), or can just crack or break at the edges or split in the middle.
You can heat green wood to help yourself, BTW, just don't do sit so aggressively that you cause checks or new warps. Keep it around boiling temps max, or use steam. Pad your clamps, because wood thin enough to clamp to shape si close enough to finished thickness that you don't want big divots, and green wood will take big divots.
Then, lastly, once it is good and dry, I would definitely toast the belly (I'd do this on elm anyway) to really set the corrections. BUT, CLAMP THE WOOD DOWN on your form or caul when you do this.
Good luck.