Preparing rhubarb: How to bake, cook, and drink it
First, its cone-like, usually reddish buds push through the soil. A shriveled, shiny leaf follows, and soon after, the rhubarb plant unfolds to its full size. The green, red, or pink stems grow up to 90 centimeters long—a rainbow for the eye. And that's not the only reason it ends up on your plate.
Rhubarb contains a lot of vitamin C and potassium. The latter helps transmit nerve impulses and maintains a balanced acid-base balance in the body. And with around 14 calories per 100 grams, the crunchy stalks are the perfect vegetable for all health-conscious people. Actually, hardly anyone dares to eat the stalks without sugar. Malic acid, citric acid, and oxalic acid are responsible for the sour, fruity taste. When your tongue runs over your teeth after eating rhubarb, they feel furry – the cause is the oxalic acid. The leaves contain particularly high levels of this – so caution is advised.
Oxalic acid makes it difficult for the body to absorb nutrients like iron. "It can also promote the formation of gallstones and kidney stones," explains Margot Fischer, nutritionist and author of the book "Rhubarb." The stalks contain much less of it. The earlier they are harvested, the lower the acid content. This is also one reason why rhubarb is only harvested until St. John's Day on June 24th. Then the plant needs an "annual vacation." Anyone with a kidney or metabolic disorder should discuss with their doctor whether rhubarb is safe to eat.
There are differences between the individual rhubarb varieties in terms of oxalic acid content, says expert Fischer. There are also differences in taste: "Green varieties are usually more sour due to their often higher oxalic acid content, while reddish varieties often taste fruitier," explains Fischer.
What's special about rhubarb is that it harmonizes with various flavors. And, botanically speaking, it's not a fruit at all, but a vegetable. Rheum rhabarbarum, its scientific name, belongs to the knotweed family.
Nutritionist Margot Fischer recommends combining the stalks with soft, warm flavors like vanilla, orange, lilac, and coconut, or with herbs like rosemary, thyme, or lemon balm. Fresh rhubarb can be stored in the vegetable drawer for up to three days if wrapped in a damp cloth. Many new varieties are edible with the skin on; if necessary, the fibers can be removed from the stalk end and then prepared as usual. Rhubarb is not only delicious in sweet dishes, but also savory. The German Federal Center for Nutrition recommends always serving rhubarb with dairy products. The oxalic acid binds the calcium it contains, which "defuse" the acid.
This is needed for two portions:
- 130 g arugula
- two to three stalks of rhubarb
- six radishes
- two halloumi
- three tablespoons of walnuts
- a red onion
- a clove of garlic
- six tablespoons of olive oil
- 100 ml apple juice
- three tablespoons of raspberry vinegar
- a teaspoon of sugar
- a quarter teaspoon of salt
Because of its acidity, rhubarb also goes well in salads.
Source: Maren Schulze
Here's how:
1. Wash the arugula, radishes, and rhubarb and dry thoroughly. Cut the rhubarb into approximately 3-centimeter-long pieces, halve the radishes. Peel the onion and garlic, slice the onion into rings, and finely chop the garlic.
2. Heat two teaspoons of oil in a pan and fry the halloumi on both sides until lightly browned. Heat the remaining oil in a second pan, briefly fry the onion rings, add the rhubarb and radishes, sprinkle with the sugar, and fry for two minutes. Add the garlic and fry for another two minutes, then deglaze with the apple juice and sauté in the pan with the lid on for two minutes.
3. Arrange the arugula on two plates. Drain the vegetables in the pan over a sieve and collect the liquid. Mix the liquid with the vinegar and salt. Cut the halloumi into strips and arrange them on top of the arugula with the vegetables. Sprinkle the walnuts over the salad. Serve with the dressing and baguette.
This is what you need for a 28cm springform pan:
For the dough:
- 300 g spelt or wheat flour
- 100 g sugar
- a teaspoon of baking powder
- 130 g margarine
- two packets of vanilla sugar
- a pinch of salt
For the filling:
- 600 g rhubarb
- 500 g low-fat curd cheese
- 200 g crème fraîche
- 100 ml milk
- 180 g sugar
- two eggs
- a packet of vanilla pudding powder
- two packets of vanilla sugar
Rhubarb cake is a real classic.
Source: Maren Schulze
Here's how:
1. For the dough, knead all ingredients together, cover about two-thirds of the dough, and chill in the refrigerator for about 30 minutes. Knead the remaining third into crumbly crumbs and chill these as well.
2. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Wash the rhubarb and cut it into one- to two-centimeter pieces. Quickly mix the remaining ingredients for the filling.
3. Line a springform pan with baking paper and press the dough into the pan. Spread the rhubarb and filling on top and top with the crumbles. Bake in the oven for approximately 1 hour to 1 hour 15 minutes, then let cool thoroughly.
This is what is needed for about one liter of syrup:
- 2 kg fresh rhubarb
- 600 g sugar
- Juice of one lemon
- 500 ml water
Refreshing: a lemonade with rhubarb.
Source: Maren Schulze
Here's how:
1. Wash the rhubarb and cut into 2-centimeter-wide slices. Bring all ingredients to a boil in a saucepan and simmer for 20 minutes. Meanwhile, rinse empty twist-off bottles or jars and sterilize the lids in a pot of boiling water for five minutes.
2. Place a clean kitchen towel in a sieve and place the sieve over an empty pot. Pour the rhubarb syrup through the sieve and squeeze out any excess liquid. Bring the filtered syrup back to a boil, immediately pour into bottles, and seal tightly. The syrup will keep for at least six months.
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