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
- Preparation: about 10 minutes
- Rest time: about 30 minutes
- Cooking/baking time: about 10 minutes
- The crowd: 3 pieces
Rhubarb (for 750 ml juice)
sugar storage (1:1)
Clean rhubarb, rinse and cut into pieces. We weigh 1.5 kilograms and boil it with a little water until it softens.
Line a sieve with a clean kitchen towel and put in the rhubarb, which has now been chopped. Place a bowl under a strainer and let the rhubarb pulp drain for 30 minutes. Then express it only lightly; because if you press the puree too hard, the pulp gets into the juice, which would cloud the jelly.
Pour 750 milliliters of rhubarb juice into a tall saucepan. Cut the vanilla pod lengthwise and remove the pulp. Add it to the pot along with the jam sugar and citric acid.
Boil the ingredients while stirring them. Once the jelly has bubbled, let it cook for another 4 minutes while continuing to stir. The jelly may foam when boiling. Remove the foam with a spoon.
Do a jelly test: take some jelly, put it on a plate and put it in the fridge. When the jelly sets, it is ready. If after some time it remains liquid, cook the rhubarb jelly for another three minutes. Immediately pour the hot rhubarb jelly into three sterilized 100 ml jars, seal and invert for 15 minutes. After that, store them in a cool, dark place for up to 12 months.
This goes well with rhubarb jelly
You can certainly use rhubarb jelly as a classic spread.
In addition, it is ideal for, for example, normal or vegan cottage cheese or to refine yogurt. So you don’t have to buy expensive fruit yogurt/quark and you can also decide for yourself which ingredients your food contains.
Incidentally, rhubarb jelly tastes especially good in a fine vanilla cream or cooked oatmeal pudding.
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