Roast rhubarb: It 's that easy

Roast rhubarb: the ingredients

1 kg rhubarb
1 liter of water
400 g of sugar
6 mason jars

Roast rhubarb: step by step

First, wash the rhubarb stalks, peel the rhubarb, and peel in two-centimeter pieces to cut.
Before you can boil the rhubarb, you must blanch it, because this reduces the oxalic acid in rhubarb. Give him in boiling water for five minutes and then pour the cooking water away.
Then the rhubarb can be filled in the preserving jars. Take care that to the edge about two inches of space are.
Next, the sugar syrup is made: bring the water to a boil in a saucepan and add the Dissolve the sugar with stirring, Then you can pour the sugar water over the rhubarb so that it is completely covered. To the edge, however, should remain a centimeter of space.
Carefully wipe the preserving jars and close the lids airtight. Then you should put them in a large pot and fill with water, so the glasses in three quarters in the water stand. At about 90 degrees you can now cook the rhubarb. The process takes about half an hour, then turn off the stove and let the glasses cool down.

Roast rhubarb in the oven

Alternatively you can cook rhubarb in the oven. Instead of putting in a pot, the preserving jars are placed in a roasting pan or a deep casserole dish. Pour as much water in the pan, that the glasses about two centimeters are highly covered. At 100 degrees you can then cook the rhubarb for half an hour.

This is how the cooked rhubarb stays at least one year It is perfect for rhubarb compote, rhubarb marmalade or rhubarb pie. Here you will find more rhubarb recipes, and we also explain how you can freeze rhubarb.