How to Cook Rhubarb

Cooking rhubarb is very easy. Rhubarb is not only great source of Vitamin A and C, but also potassium. Rhubarb is used in wide variety of dishes and is easy to grow too. If you have a space in your garden or in your greenhouse, grow some rhubarb and cook it fresh straight from your garden.

For every 1kg of rhubarb, you will need about 300g cane sugar, some water and pinch of salt. First, wash the rhubarb stalks under running tap water. Cut off the leaves and the ends at the base.

Next, dice rhubarb stalks into small pieces. The size does not matter and it is up to you how big the pieces you cut. But good size will be around 2 -3 cm.

Place the diced rhubarb into heavy saucepan and stir in the cane sugar. Add in a little water, just enough to cover the rhubarb pieces. Cover the saucepan with the lid and cook over a low heat for about 12 minutes. Stir the content occasionally to prevent sticking.

The rhubarb is done when those rhubarb strings are obvious in the mixture and the whole mixture becomes mushy. Remove the saucepan from the heat and allow the mixture to cool.

At the end, strain off the mixture and excess juice. This juice can be used to make syrup or can be added to Rhubarb Jam. If you are serving boiled rhubarb on its own, pour the juice over as part of the dish.