How rhubarb tastes and how to cook it
Rhubarb has an acidic flavor similar to cranberries, but very special, the truth is that it is a different and delicious flavor and no, even though it looks like a celery “colorao” does not taste like celery.
As for how to use rhubarb in the kitchen, you can eat it raw in salads as if it were a fruit, in jams or prepare it in syrup, it is also used in many cakes in which it is usually macerated in sugar previously, I leave you the recipe for the incredible rhubarb cake of my idolized Trotamundos (I did a course of photographic styling with her great) because it is worth to be tested.
A different and delicious jam recipe with rhubarb and ginger.
- 1 kg rhubarb
- 1 kg brown sugar
- 1 large lemon, juice and zest
- 2 tablespoons ground ginger
- 25 gram fresh grated ginger
- The first thing we must do whenever we are going to make jam that we want to preserve is to sterilize the jars, in this case we will sterilize 3 or 4 jars with their lids, already clean, in boiling water for 10 minutes (if you put a cloth at the bottom they will not break with the bubbles).
- If you buy rhubarb there is no problem because they come very clean but if you have them in the garden make sure to clean the stalks very well and remove the leaves very well because they are toxic. Once cleaned, cut them into small pieces of about two centimeters and set aside.
- In a medium bowl mix the rhubarb, sugar, lemon zest and juice, ginger powder and grated ginger and mix well, cover with cling film and leave it for two hours macerating (stir from time to time).
- We put a large saucepan or casserole over medium heat and add the mixture that we have macerated and we stir slowly until the sugar is completely dissolved, add 4 tablespoons of water and raise the heat to grass, stirring so that it does not stick or burn and let it cook for about 10 or 20 minutes until the rhubarb is soft.
- Once ready, let it rest for 5 minutes and pass it through a blender if we like a texture without small pieces and if we want it even finer, like jelly, we pass it through a sieve.
- Once cooled and with the help of a funnel we fill the jars up to the edge and we put them in a casserole in which we will have poured enough water to reach the height of the mouth of the jar and we put them to cook in a “bain-marie” for 20 minutes with the lid on, we take them out of the fire and let them cool.
If you use Canadian rhubarb the color of the jam will be much more intense, since they are much redder inside than the traditional rhubarb, in any case a trick so that the jam, whether this or any other, has an attractive color especially for the kids, you can add food coloring just when you add the water to the jam.