Buzz
Rhubarb is incredibly simple to prepare. This plant is packed with vitamin A, vitamin C, calcium, and potassium. You can pair rhubarb with other dishes or enjoy it on its own. Rhubarb is also easy to grow, so if you have some extra space, you can try cultivating and harvesting it right in your backyard for fresh preparation!
Ingredients
- 1kg rhubarb
- 300g granulated sugar
- Water
- A pinch of salt (optional)
Steps
Wash the rhubarb stalks thoroughly and trim off the bottom and top ends near the leaves.
Cut the rhubarb into small pieces. The size is up to you, but ideally, aim for pieces around 2-3cm in length.
Place the chopped rhubarb and sugar into a pot. Add enough water to fully submerge the ingredients.
Cover the pot with a lid. Simmer the mixture over low heat for about 10 minutes. Stir occasionally to prevent sticking. The rhubarb is done when it becomes tender and the veins are clearly visible in the liquid.
Remove the pot from the heat and let it cool.
Strain the liquid if needed for further preparation. The liquid can be used as syrup if desired. Alternatively, you can enjoy the chopped rhubarb as is, while reserving the liquid for desserts.
Tips
- Rhubarb transitions from green to red. Store it in the refrigerator to prevent wilting.
- Always remove the leaves before chopping and thoroughly wash the stalks to eliminate dirt.
- Replace sugar with honey, maple syrup, or agave syrup if preferred. Rhubarb prepared without sugar is quite tart, though some enjoy it! Substituting sugar with honey or syrup is a chef's secret for excellent results.
- Cooked rhubarb can be frozen for later use.
- Pairing rhubarb with custard is a traditional serving method and makes for a delightful breakfast.
- Another way to reduce sugar is by adding orange zest, which enhances flavor and balances rhubarb's natural tartness. For example, use 0.5kg of chopped rhubarb, 1.5 teaspoons of dried orange zest, and only 1/4 cup of sugar or honey.
- Some chefs replace water with orange juice or add a split vanilla pod. Spices are often incorporated during cooking, depending on your taste and how much you want to mellow the rhubarb's flavor.
- Substitute brown sugar or raw sugar if desired.
- Rhubarb can also be jarred and processed in a hot water bath. Prepare a heated jar with a lid, boil the rhubarb mixture, then process in hot water for about 15 minutes.
- Use the full amount of sugar in the recipe only if you have a sweet tooth. Half the amount is often sufficient for a delicious outcome.
- Instead of using water, mix sugar with finely chopped rhubarb and let it sit for about 2 hours. The sugar will draw out moisture, eliminating the need for additional water. The result is equally tasty!
Warnings
- Avoid adding too much water, as it can make the rhubarb overly soft. Start with a small amount and add more during cooking if necessary. To minimize water usage, mix sugar with chopped rhubarb and let it sit for 3-4 hours before cooking.
- Use glass or stainless steel pots when cooking rhubarb to prevent chemical reactions caused by its acidity.
- Never consume rhubarb leaves as they contain toxins, including oxalic acid. While a lethal dose is estimated at around 5kg (an impractical amount for consumption), there is also an unidentified toxin in the leaves, so always discard them carefully during preparation.
What You'll Need
- Heavy-bottomed pot
- Stirring utensil
- Knife and cutting board
