Saturday, April 26, 2014

Rhubarb Two Ways

It's Spring!!! I love spring, the weather is getting warmer, flowers and trees are blossoming, nature fresh products are on the market. Spring means for me rhubarb time. I was so curios about rhubarb, the first time I saw them, I was wondering, what is this bright pink stalks. I asked around to other Indonesians. No one can give an answer. A Holland friend told me to make a compote out of it. It was surely interesting. Sour, sweet and tangy. Love every bite. 

Since then, every time rhubarb season hits the market. I always buy a bunch and make compote out of. As years gone by I know that they are very tasty as marmalade too. Then rhubarb's juice hits the market. It was so tasty that I made the juice now myself.

So here are my rhubarb two ways

First is the super easy rhubarb juice. At least that's how they call it in the market. Personally I think you can call it syrup too. It's only how much sugar do you want to put. I like it sour so I never put more than 2 spoonfuls. Look at the bright salmon pink, isn't it so pretty

Rhubarb Juice:

You need:
Rhubarb - 2 stalks
Sugar - 2 Tbs
Water - 2 L 

Cut the rhubarb stalks into thin slices
Cook the rhubarb slices, water and sugar into boil
Sieve the mash 
Chill and serve the juice in a glas with sugar rind. 

If you like sweetish syrup just add syrup as much you like. 

The second goodies that I make with the rhubarb is a marmalade. Strawberry and Rhubarb marmalade to be precise.

I just love freshly made jam on buttered rolls. I think that's my favourite sweet breakfast ever. Hmm, wait, I like Croissant, Pancake and Waffles too. Okay I like sweet breakfast but .... no I actually prefer savoury breakfast. Okay I love breakfast, lunch, dinner, supper and dessert too. Okay I'm just pig. BUT this jam is really really good. I can imagine it's good on linzer cookies too.

Strawberry and Rhubarb Marmalade:

You need:
Rhubarb - 500 gr
Strawberry - 500 gr
Gelierzucker - 330 gr

Clean and cut the rhubarb and strawberries

Cook strawberries, rhubarb and Gelierzucker till they are thick. Around three minutes
Fill them hot into sterilized jam glasses (Fitzie's Bottle Sterilisator comes really handy now)
Work quickly and carefully (don't burn your hand like I did) close the lid and turn all the glasses upside down to vacuumed the glasses.

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