Rhubarb belongs to the knotweed family and is actually a vegetable. However, its leaf stalks are prepared like fruit and canned sweet and sour. But the rhubarb can also be used cooked as a cake topping, as a fruity jam and as a juice.

Canned rhubarb can be used as a compote or as a baking ingredient

Canning rhubarb

you need

  • fresh rhubarb stalks
  • Jars with twist-off lids, swing tops or preserving jars with rubber and lids
  • peeler
  • water
  • sugar and spices to taste

First, sterilize your jars in boiling water or in an oven at 100 degrees for 10 minutes.
Now prepare the rhubarb.

  1. Remove the large rhubarb leaf and also cut off the lower part of the stalk.
  2. Wash the stems under running water.
  3. Peel the stalks very thinly with the vegetable peeler. The red stalks have a slightly milder taste than the green ones, so the skin can remain on the red stalks.
  4. Cut the rhubarb into bite-sized pieces.
  5. Since rhubarb contains oxalic acid, it should be blanched before preserving. Place the pieces in boiling water for 5 minutes and then shock in cold water. The cooking water is thrown away.
  6. 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 juice that comes out as the cooking liquid.
  7. Before you fill the rhubarb pieces into jars and seal them, you can mix in the spices of your choice. Well suited are:
  8. vanilla sugar
  9. lemon juice
  10. some orange peel
  11. a few pieces of ginger
  12. a cinnamon stick
  13. star anise

    14. Preserve the prepared jars in the oven or in the preserving machine.

    In the oven

    Preheat the oven to 100 degrees. Place the glasses in the drip tray and pour in 2 cm of water. Boil the rhubarb for 30 minutes. The glasses cool down a bit in the oven before leaving them on the worktop under a cloth to cool completely.

    In the preserving machine

    Place the glasses in the alarm kettle. Pour water up to half of the glasses and steep according to the boiler manufacturer's instructions. A cooking time of 30 minutes at 90 degrees is usual. Here, too, the glasses cool down a bit in the cauldron before they cool down completely under a cloth.

Category:

Vegetable garden