2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Rhubarb, which came to us from Tibet, is very nutritious and incredibly tasty. It ranks first in the content of coarse fibers, which play an essential role in digestion. And apples with lemons take only the second and third places, respectively. In short, rhubarb must be included in the diet of every person. In order to be able to use it more often, you need to learn how to properly store rhubarb. However, this is not at all difficult to do
How to choose?
Rhubarb, selected for storage, should never be lethargic - its stems should be dense, strong and even. By the way, it is best to give preference to young plants - the older they are, the higher the concentration of oxalic acid will be in them. In addition, all selected stems should be brightly colored, tender enough, and about the thickness of a thumb.
It is important to know that the color of a mature rhubarb often depends on the variety. Most often, rhubarb is painted in red tones with green veins, however, you can meet both completely red varieties and completely green ones.
How to store?
Before storing rhubarb, it must be washed and dried with a clean paper towel. And only after that it is placed in vacuum bags. In this form, rhubarb can survive for two days, and then it will begin to wither and dry out.
Freeze rhubarb
In frozen form, rhubarb is easily stored for up to a year. It is best to freeze finely chopped plants. And it is recommended to cut them with a serrated knife. In this case, the average size of the pieces should be from 1.25 to 5 cm. Ideally, all the pieces should be the same size - in this case, they will freeze much faster, and they will also defrost faster.
By the way, rhubarb can be frozen not only raw, but also blanched - blanching perfectly helps to preserve its structure and color. To blanch rhubarb, boil water in a saucepan over medium-high heat and then place a colander in it. Next, rhubarb is placed in a colander - it should stay there for no more than a minute. After that, the colander is removed from the saucepan along with the rhubarb, and the blanched rhubarb is immersed in ice water for one minute. And then they lay it out on paper towels and let it dry a little.
Blanched or raw rhubarb is placed in containers or plastic bags and sent to the freezer. At the same time, you need to leave a little blank space on top - as practice shows, 1.25 cm is quite enough. Also, if bags are used instead of containers, before closing them, it is necessary to squeeze out as much air as possible from them.
You can sweeten the rhubarb a little before putting it in the freezer. To do this, a glass of sugar is combined with four glasses of rhubarb - the stalks should be well coated with sugar. True, this method is resorted to only if in the future it is planned to use rhubarb for making jam or jam.
What to combine rhubarb in cooking?
Rhubarb is an excellent addition to various salads - before diversifying the taste of cooked dishes with it, it is pre-cut, then poured over with boiling water or stewed for a minute. Rhubarb goes especially well in salads with herbs and radishes. By the way, it is not recommended to remove the peel from the stems - it is in it that the largest amount of valuable coarse fibers is contained.
Rhubarb can also be used to make a delicious pie filling - this nutritious product is especially used for this purpose.
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