How to cook Rhubarb

The rhubarb is a vegetable that is notable for its exceptionally tangy taste and striking resemblance to the celery plant. It is a nutritious vegetable that contains vital amounts of both vitamin C and dietary fibre. It is used as a great complement to many dishes, more commonly in pastries, jams and jellies and also by itself as a delectable sauce or a thirst quenching beverage. Preparing the rhubarb for use in other dishes or by itself is a simple and straightforward process and not in the least bit time consuming. There are two widely accepted methods of cooking rhubarb, either by stewing it or baking it. This article will focus on the former which is the prefered method as it yields both the cooked rhubarb and its juice that may be used for other purposes.

Required ingredients

• 1 pound of Rhubarb
• ½ cup of sugar
• Water
• Spices for example: vanilla, ginger, nutmeg et al. (optional)

Required Utensils

• A large non-aluminium saucepan
• A knife
• A spoon

Instructions

1. Ensure that the stalks of the rhubarb are firm and not flaccid. Check for areas of damage or decay that will have to be discarded before cooking.
2. Remove any leaves that may be present on the rhubarb.
3. Wash thoroughly in running water and cut off the end of the stalks.
4. Peel away any coarse fibres that are usually present on farm grown rhubarbs.
5. Dice into small cubes of about 1 inch per cube for quicker and easier cooking.
6. Place the rhubarb in the saucepan and immerse with just enough water to cover the stalks. The rhubarb will release water during the cooking process therefore less water may be added in the preliminary phase of cooking.
7. Add the previously measured ½ cup of sugar to the contents of the pot and allow to boil for 10 minutes stirring the mixture occasionally.
8. After 10 minutes of boiling, add prefered spices to give it extra flavour. At this point taste the mixture and add more sugar if necessary.
9. Allow the mixture to simmer for five minutes stirring at regular intervals.
10. Remove the pan from the burner and allow it too cool for a few minutes.
11. Drain the rhubarb if it will be used as an additive in another dish.
12. The rhubarb is now ready to be served as a standalone dish or as a topping or filling in various pastries and desserts.

Tips and Warnings

• The leaves of the rhubarb must be removed entirely as they are toxic to humans. They contain oxalic acid that may cause food poisoning or death if consumed. Discard the leaves and keep them away from small children.
• Rhubarb is an adequate source of potassium and is low in sodium.
• Rhubarb can be kept for up to three weeks by removing the leaves from the stalks and placing it in a properly sealed plastic bag in a freezer.
• When cooking rhubarb an orange liqueur may be used as a substitute for the water to further enhance its flavour.
• Rhubarb may be alternatively prepared by baking. Simply place stalks that have been cut in crescents on a glass baking or casserole dish. Use about ½ cup of sugar for every pound of rhubarb being baked. Sprinkle the sugar over the stalks and bake at 300 degrees Fahrenheit for no longer than 30-35 minutes or until fairly soft to the touch. Add more sugar once baked if it is still too sour.

For more information on How to Cook Rhubarb read:

How to Cook Rhubarb

How to Cook Rhubarb