The best recipes with rhubarb
Whether spicy in hearty dishes or in the sweet version, rhubarb is an integral part of the spring kitchen. Of course it is particularly popular as rhubarb jam or jelly, compote or as a cake (in this article you will find our rhubarb cakes ). With these versatile recipes, rhubarb brings culinary delights to the table.
The best recipes with rhubarb
Freeze or boil rhubarb
If you want to enjoy rhubarb out of season, you should stock up on the fine acid sticks in good time. To preserve fresh rhubarb, you can either freeze it or boil it in glasses.
Fresh rhubarb can be preserved well by freezing. To do this, clean and peel the sticks as usual and then put them in a freezer bag or can packed in the freezer. You can then take the pieces in portions and put them directly on the cake or in the pot without defrosting them beforehand.
Then bring 750 g of sugar to the boil with 375 ml of water until the sugar has completely dissolved, let it boil for about 1 minute and pour it boiling hot over the rhubarb until about 2 cm below the rim of the glass. Place the carefully rinsed rubber rings and the lid wet on the cleaned glass rim. Then close the glasses with a clip or spring, taking care not to move the rubber rings.
When boiling down in the preserving machine, always put the glasses on the special insert or on a wire rack. Fill the jar with enough water that the jars are up to 2/3 of their height. Glasses with cold contents are put on with cold water, glasses with hot contents with hot water. After the boiling time has ended, remove the glasses from the water bath immediately, otherwise the boiling time will be unnecessarily extended and the food will become too soft or unsightly. It is best to keep the glasses under pressure from a hanger or feather until they have completely cooled.
Cook time: 25 minutes at 80 degrees
Make rhubarb juice
For the production of rhubarb juice you need about 5 kg rhubarb. Clean, wash and dry well (do not remove). Then you cut the sticks into very small pieces, put them in a saucepan with 1 liter of water and bring everything to a boil. Then put the resulting pulp on a stretched juice cloth. Then you should drain the juice well and then measure the amount. Then stir 1 kg or 1 liter of juice with the amount of 0.75 – 1 kg of sugar and let everything boil again. Skim off the foam that forms. Then stir 1 packet of canning aid into the hot juice, fill into carefully rinsed bottles, close the bottles and keep in a cool place.
There are three different types of rhubarb:
- Green-stemmed rhubarb with greenish flesh has the highest acidity and provides the strongest stalks.
- Red-stemmed plants with green meat are less bitter.
- Red flesh varieties convince with a mild taste and a delicate raspberry aroma. This is particularly popular.
Rhubarb – oxalic acid
Rhubarb contains the naturally occurring oxalic acid. While their concentration in the leaves is so high that you should never eat them, the content in the stalks is lower. Oxalic acid prevents the absorption of iron, magnesium and calcium from food.
How to reduce the absorption of oxalic acid:
- Peeling the sticks helps absorb less oxalic acid.
- Blanch or boil rhubarb and then pour away the cooking water.
- It is best to eat rhubarb with meals containing me. The oxalic acid combines with the calcium it contains and is no longer absorbed by the intestine.