Reduce the rhubarb
It’s that easy
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We explain how you can easily boil down rhubarb. In this way, the vegetables can be preserved and processed into delicious recipes even out of season.
Boiling rhubarb: the ingredients
- 1 kg of rhubarb
- 1 liter of water
- 400 g of sugar
- 6 mason jars
Boiling down the rhubarb: step by step
- First wash the rhubarb stalks, peel the rhubarb and cut into approx. two centimeter pieces to cut.
- Before you can boil down the rhubarb, you have to blanch it, as this reduces the oxalic acid in the rhubarb. Give it in boiling water for five minutes and then pour away the cooking water.
- Then the rhubarb can be poured into the mason jars. Make sure that about two centimeters to the edge are.
- The next step is to make the sugar syrup: bring the water to a boil in a saucepan and the Dissolve sugar in it while stirring. Then you can pour the sugar water over the rhubarb so that it is completely covered. However, there should still be a centimeter of space to the edge.
- Carefully wipe the jars and seal the lids airtight. Then you should put them in a large pot and fill it up with water so that three quarters of the glasses in the water stand. At about 90 degrees you can now boil down the rhubarb. The process takes about half an hour, then turn off the stove and let the glasses cool down.
Reduce the rhubarb in the oven
Alternatively, you can boil rhubarb in the oven. Instead of a saucepan, the preserving jars are placed in a roaster or deep baking dish. Pour as much water into the pan that the glasses about two centimeters are highly covered. At 100 degrees you can then boil the rhubarb for half an hour.
This is how the cooked rhubarb will keep at least a year and can be easily processed into rhubarb compote, rhubarb jam or rhubarb cake. We have more rhubarb recipes and we also explain how you can freeze rhubarb.
Video tip: Bake the rhubarb crumble