Content

• Resources
• Steps
• Advice
• Warning
• What you need

Rhubarb is easy to cook. This plant is rich in vitamin A, vitamin C, calcium and potassium. You can combine rhubarb with other dishes or eat rhubarb alone. Rhubarb is very easy to grow so if you have an empty area, you can try planting and harvesting in your home garden for processing!

Resources

• 1kg of rhubarb
• 300g of sand sugar
• Country
• Some salt (optional)

Steps

1. 

   Wash the rhubarb branch and then cut off the lower and upper ends near the leaves.

2. 

   
   
   Cut rhubarb into small pieces. The size is arbitrary, but ideally about 2-3cm.

3. 

   Put the rhubarb and sugar in the pot. Pour a little water enough to cover all the ingredients.

4. 

   
   
   Close the pot lid. Heat the ingredients over low heat for about 10 minutes. Stir the ingredients occasionally to avoid stickiness. Rhubarb is ripe when you see it softened and the veins are clearly visible in the water.

5. 

   Remove the pot from the stove and let it cool.

6. 

   
   
   Strain if you need to cook. The water can be used as a syrup if you want. Or, you can eat chopped rhubarb, while the water can be used for dessert. advertisement

Advice

• Rhubarb turns from green to red. You should store rhubarb in the refrigerator to prevent it from wilting.
• Always cut off the rhubarb before cutting into small samples and rinse the stem to remove any dirt.
• You can replace the sugar with honey, maple syrup, and agave syrup if you don't like sugar. Rhubarb not processed with sugar will be very sour and some people can eat it! Replacing sugar with honey or syrup is a chef's secret for great results.
• Rhubarb can be frozen when cooked.
• Combining rhubarb and custard cream is a traditional way of eating. This is also a great breakfast.
• Another way you can use less sugar is to add orange peels.This will enrich the taste and reduce the rhubarb's natural sour taste. For example, you can use about 0.5kg chopped rhubarb, 1-1 / 2 teaspoons of dried orange peel and just 1/4 cup of sugar or honey.
• Some chefs replace the water with orange juice or a branch of vanilla cut in the middle groove. Seasonings are also often added during processing. The seasoning depends on your taste and how much of the rhubarb you want to soften.
• Replace with brown or raw sugar if you want.
• Rhubarb can also be placed in jars and soaked in hot water. Have a heated bottle and a lid ready. Boil rhubarb mixture, then put the ingredients in a jar and soak in hot water for about 15 minutes.
• Only use recipe sugar if you are a sweetie. Half of that sugar is enough to make a delicious product.
• Instead of using water to cook, you can add sugar to finely chopped rhubarb and let it sit for about 2 hours. The sugar will run, and you won't need any extra water to boil it. The finished product will also be delicious!

Warning

• It is important not to add too much water as you will soften the rhubarb. It is best to add only a little water at first and during processing add more if needed. The way to avoid using a lot of water is to add the sugar to chopped rhubarb and let it sit for 3-4 hours before preparing.
• Use a glass or stainless steel pot for rhubarb processing to avoid the chemical reaction caused by the acid in this plant.
• Never eat rhubarb leaves because they contain toxins, including oxalic acid. Although the lethal dose is thought to be around 5kg (a person cannot consume this amount in one serving). In addition, there is another unidentified poison in the leaves, so it's best to carefully remove the leaves during processing.

What you need

• The pot has a heavy base
• Agitator
• Knife and cutting board