Preserve the rhubarb
you need
- fresh rhubarb stalks
- Jars with twist-off lids, clip closures or mason jars with rubber and lids
- Peeler
- water
- Sugar and spices to taste
also read
- Does rhubarb need protection to overwinter?
- Is it necessary to cut rhubarb in autumn?
- Sweet and sour pleasure: store rhubarb
First, sterilize your mason jars in boiling water or in the oven for 10 minutes at 100 degrees.
Now prepare the rhubarb.
Original text
- Remove the large rhubarb leaf and also cut off the base of the stem.
- Wash the stems under running water.
- Peel the stems very thinly with the peeler. The red stems have a slightly milder taste than the green ones, so the skin can stay on the red stems.
- Cut the rhubarb into bite-sized pieces.
- Since the rhubarb has oxalic acid, it should be blanched before boiling. Put the pieces in boiling water for 5 minutes and then rinse them in cold water. The cooking water is thrown away.
- You can boil the rhubarb with a little water (ratio 3 parts rhubarb and 1 part water) or leave the pieces sprinkled with sugar for about 30 minutes. Then use the escaping juice as cooking liquid.
- Before you fill the rhubarb pieces into jars and seal them, you can mix in the spices of your choice. Well suited are:
- vanilla sugar
- Lemon juice
- some orange peel
- a few pieces of ginger
- a stick of cinnamon
- Star anise
Boil the prepared glasses in the oven or in the preserving machine.
In the oven
Preheat the oven to 100 degrees. Place the glasses in the drip pan and pour 2 cm of water. Cook the rhubarb for 30 minutes. The glasses cool down a little in the oven before they cool completely under a cloth on the worktop.
In the preserving machine
Put the glasses in the wake kettle. Pour water up to half of the glasses and wake up according to the instructions of the boiler manufacturer. A cooking time of 30 minutes at 90 degrees is common. Here, too, the glasses cool down a little in the kettle before they cool down completely under a cloth.