Cooking rhubarb jelly: Simple recipe –

Made into fruity rhubarb jelly, you can preserve the pickled vegetable beyond the season. You can find out exactly how this works here.

Rhubarb is a seasonal vegetable, which you can harvest in your garden or buy locally from April to June. The season traditionally runs until June 24, St. John’s Day. The stalks will grow and ripen later, but it is best to leave them standing. This is because the longer the stems grow, the higher the oxalic acid content. You can learn more about this at Rhubarb Harvest Time: How Long Can the Sour Vegetable Be Harvested?

So that you can enjoy rhubarb beyond the season, you can preserve the vegetable as a fruity and tart jelly. A little vanilla gives the rhubarb jelly a complex flavor.

We recommend buying organic ingredients whenever possible. Although rhubarb is one of the products rarely sprayed in conventional agriculture, by choosing organic food you are supporting one. organic farming, which is inherently more environmentally friendly and saves resources and is committed to protecting species and soil, among other things. Seals are recommended demeter, natural soil AND organic soil. Note one thing about the vanilla bean Fair trade-Certification to ensure farmers sell their vanilla at a fair price.

Rhubarb jelly: How to make it yourself

To preserve rhubarb, you can use it to make a fruity and tart rhubarb jelly.
To preserve rhubarb, you can use it to make a fruity and tart rhubarb jelly.
(Photo: CC0 / Pixabay / Balyanne)

rhubarb jelly

  • Preparation: about 10 minutes
  • Rest time: about 30 minutes
  • Cooking/baking time: about 10 minutes
  • The crowd: 3 pieces