Cook Rhubarb

It is fairly simple to cook rhubarb. They contain plenty of vitamins A and C, calcium, and potassium. They also can be used in a wide variety of dishes or simply eaten as it is. Rhubarb is easy to grow, so if you have the space, give it a go and cook it fresh from the garden!

Ingredients

  • 1kg or 2.2 lb rhubarb
  • 300g or 1 1/3 cups fine sugar
  • Water
  • A small amount of salt (optional)

Steps

  1. Wash the stalks and cut off the ends at the base and near the leaves.
  2. Cut rhubarb stalks into small pieces. The size is up to you, but a good size is around {{safesubst:#invoke:convert|convert}} or 1"-1.5".
  3. Place the rhubarb pieces and sugar into a heavy-based saucepan. Pour in a little water to cover the rhubarb.
  4. Cover the saucepan. Cook over a low heat for approximately 10 minutes. Stir the contents occasionally to prevent sticking. You will know the rhubarb is done when it becomes mushy and rhubarb strings are apparent throughout the mixture.
  5. Remove from the heat and allow to cool.
  6. Strain off excess liquid if using in a recipe. This liquid can be used to make a syrup if desired. Alternatively, if you are serving the rhubarb by itself, leave the liquid as part of the dessert.

Tips

  • Rhubarb stalks vary from green to red. Keep rhubarb stalks in the refrigerator or they will wilt.
  • Always remove leaves from the rhubarb prior to cutting and wash the stalks to remove any dirt.
  • Try sugar substitutes such as honey, maple syrup, agave syrup or rice syrup if you do not wish to use sugar. Rhubarb cooked without a sweetener is very tart and only a certain kind of person finds it tasty! And apparently substituting the sugar with honey or syrups is a chef's secret to rhubarb success!
  • Suitable for freezing once cooked.
  • Rhubarb and custard is a traditional way of consuming rhubarb. It also serves as an excellent breakfast dish.
  • Another way to use less sugar is to add a seasoning such as orange peel. This makes the flavor more complex, and lessens the impact of the rhubarb's natural tartness. For instance, one can use 1 quart of chopped rhubarb (about 1 pound), 1-1/2 teaspoons of dried orange peel, and only 1/4 cup of sugar or honey.
  • Some chefs substitute the water with orange juice or throw in a spliced vanilla pod. Spices are often added also. The seasoning really depends on the tastes that you like the most, and how much of the rhubarb flavor you feel compelled to cover up.
  • Substitute with brown or raw sugar if wished.
  • Rhubarb can also be canned in a hot water bath. Have scalded jars and rings ready. Bring the rhubarb mixture to a boil, put it in the jars, and process in a hot water bath for 15 minutes.
  • Only use the amount of sugar in the recipe if you have a very sweet tooth. I used half the amount and it was delicious.
  • Instead of using any water for cooking, I put the sugar with the chopped Rhubarb, and left to stand for two hours. This brought the juice out of the Rhubarb, and I was able to simmer without using any added water. Delicious!

Warnings

  • It is important to not add too much liquid or the rhubarb will become too mushy. It is better to add less, and only add more if needed during the cooking. One way to use no added water is to add the sugar to the chopped rhubarb, and let stand for 3-4 hours before cooking it.
  • Use glass or stainless steel to cook rhubarb, to avoid chemical reactions with the acidic content in rhubarb.
  • Never eat the leaves; they contain poisonous substances, including oxalic acid. While it is thought that a lethal dose would need to be about 5kg (unlikely to be consumable by any person at a single sitting), there is also thought to be another unidentified poison in the leaves, thus making it very prudent to leave the leaves well alone in culinary pursuits.[1]

Things You'll Need

  • Heavy-based saucepan
  • Stirring implement
  • Knife and chopping board

Related Articles

Sources and Citations

  1. ↑ Wikipedia, Rhubarb
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