Rhubarb is a healthy and also inexpensive fruit and is wonderful as a compote for sweet dishes. But how is rhubarb prepared? Sometimes rhubarb leaves a dull feeling on the teeth, what to do? We have a few tips here so that rhubarb really tastes good.
Information about rhubarb
Rhubarb is very healthy; it contains vitamins A, B1, B2, and C, niacin, and plenty of minerals such as potassium, calcium, phosphorus, magnesium, and iron. Rhubarb has a blood-purifying, bowel-regulating, and detoxifying effect, and it is said to have a diuretic effect.
Preparation of rhubarb
The leaves cannot be eaten and are cut off. Due to the high content of oxalic acid, rhubarb should only be eaten raw in small quantities. The rhubarb is washed, and then you cut off approx. 1 cm from the root end and 1 cm from the leaf end of the individual rhubarb stalks. Now the hard, fibrous skin is peeled off with a sharp knife. The stalks are versatile: compote, cakes, tarts, gratins, casseroles, creams, jams (tastes very good in combination with other fruits), sweet and sour chutneys, savory vegetable side dishes, or meat sauces.
To peel rhubarb or not?
There are always discussions here about whether or not you should peel the rhubarb. But you can easily decide that for yourself, because both are possible. Depending on the time available, the rhubarb does not have to be peeled. These are rewarded with a particularly beautiful red color in the compote.
Cooking time for rhubarb
To make the rhubarb nice and soft, it should cook a little in simmering water. Keep testing with a fork to see if it is already soft.
No dull feeling on teeth
Rhubarb can leave a dull feeling on the teeth. To ensure the compote still tastes delicious, add a dash of white wine or lemon juice.
Rhubarb compote just like Grandma used to make
Ingredients:
- 4 stalks of rhubarb
- 1 packet vanilla sugar
- a little sugar
- a little cornstarch
Instructions:
Wash the rhubarb well; peeling is not necessary, but can of course be done. Cut the rhubarb stalks into small slices approx. 1 cm thick and place them in slightly simmering water. Add the vanilla sugar to the water for good flavor. Once the rhubarb is soft, add a little cornstarch to make the sauce thicker. Finally, season with a little sugar and serve.
Read also: Making sour cherry compote yourself
