Content

• Ingredients
• To step
• Tips
• Warnings
• Necessities

It is quite easy to cook rhubarb. Rhubarb is high in vitamins A and C, calcium and potassium. Rhubarb can be used in many dishes, but can also be eaten plain. Rhubarb is easy to grow, so if you have the space in your garden, give it a try and cook it fresh from your own garden!

Ingredients

• 1 kg of rhubarb
• 300 g of sugar
• Water
• A pinch of salt (optional)

To step

1. Wash the stems and cut off the ends at the beginning of the stem and at the leaves.
2. Cut the rhubarb stems into small pieces. You decide how big the pieces will be, but a handy size is about 2-3 cm long.
3. Place the pieces of rhubarb and the sugar in a pan with a thick bottom. Pour some water into the pan so that the rhubarb is submerged.
4. Put the lid on the pan. Let it simmer on low heat for about 20 minutes. Stir the pan from time to time so that the mixture doesn't stick to the bottom. The rhubarb is ready when you no longer see large chunks of rhubarb, the chunks of rhubarb have softened and the rhubarb threads are visible throughout the mixture.
5. Remove the rhubarb from the heat and let it cool.
6. You can drain excess liquid if you cook the rhubarb according to a certain recipe. This moisture can be used to make a syrup. If you plan to serve the rhubarb neat, you can serve the liquid as part of the dessert.

Tips

• Rhubarb stems can range from green to red. Keep the stems in the refrigerator, otherwise they will go limp.
• Always remove the leaves from the rhubarb before washing the stems to remove any debris and then cut.
• You can also use sugar substitutes such as honey, maple syrup, agave syrup, or rice syrup if you don't want to use refined sugar. Rhubarb cooked with sweetness can taste quite bitter and not everyone likes it! Some people claim that replacing sugar with honey or a syrup is the chef's secret!
• It is suitable for freezing once cooked.
• Rhubarb with custard is a traditional way to eat rhubarb. That is also delicious for breakfast.
• Another way to add less sugar is to flavor the rhubarb with something like orange zest. This makes the taste more complex and neutralizes the bitter taste of rhubarb. For example, add a pound of chopped rhubarb, ½-1 tsp grated orange zest, and just ¼ cup of sugar or honey.
• Some cooks replace the water with orange juice or add a vanilla pod. Herbs are often added as well. The seasoning of the rhubarb mainly depends on the herbs that you personally love, and to what extent you want to neutralize the strong taste of the rhubarb.
• If desired, replace the sugar with brown sugar or primal sweet.
• Rhubarb can also be preserved in a pan with hot water. Make sure you have the preserving bottles ready. Bring the rhubarb mixture to a boil, pour it into the jars, and let it rest in a pan of hot water for 15 minutes.
• Only use the prescribed amount of sugar from this recipe if you really like sweets. You can also take half and that is delicious too.
• You can also leave the rhubarb with the sugar in it for 3-4 hours, instead of boiling it with water. This will pull the juice out of the rhubarb, so you can let it simmer without having to add water. Delicious!

Warnings

• It is important not to add too much moisture to the rhubarb, as this will make the rhubarb too soggy. It is better to add a little less, and then add some extra moisture during cooking.
• Use a glass or stainless steel pan when preparing rhubarb, so no chemical reactions can occur if the material comes into contact with the acid in the rhubarb.
• Never eat rhubarb leaves; these contain toxic substances, including oxalic acid. Although it is believed that a lethal dose is 5 kg (and no one takes it all at once), it is believed that the leaves also contain another as yet unidentified toxic substance. It is therefore strongly inadvisable to use the leaves during cooking.

Necessities

• Pan with a thick bottom
• Spatula
• Knife and cutting board