How to Cook Rhubarb


Rhubarb is very old plant. It is historically dated and documented to have many uses. Over the years people have used Rhubarb as a slimming agent, because it is a laxative. They have also used it as an astringent to help cure different things. Arab and Asian culture have documented effects and cures of the rhubarb plant. In the United States and Western culture we have a different use for the Rhubarb plant. We use it in a fruit capacity, not necessarily medicinal. Even though some people use rhubarb as a fruit, it is actually a vegetable and some parts of the plant are not edible. The leaves should NOT be eaten. They should be removed and discarded. It may be difficult for people who live in colder climates to have access to this plant. It grows well and year round if the weather is warm. Here is a recipe for you to cook rhubarb. Read on for more information.

Items You Will Need:

  • Glass Mixing Bowl
  • Rhubarb Plants
  • Saucepan

  • Water
  • Instant Gelatin Desert Mix (Raspberry, Strawberry etc.)

How to Cook Fresh Rhubarb

Step 1

Clean the rhubarb. Do this by washing it in cold water. Remove all leaves you say. They are toxic and should not be consumed. Also, cut off any white ends of the rhubarb stalk. These are tough. Rhubarb with green stalks tend to be more bitter than the other, however, they still make a great fruit sauce.

Step  2

Use a sharpened kitchen knife to cut the rhubarb into slices. Cut up three or four stalks to use for this recipe. When the rhubarb has been cooked, it has strings. However, if you slice the plant thin at the start, you will not have to contend with strings after your fruit sauce is finished. The rhubarb will take the flavor of some of the fruit desert and add texture to the final dish.

Step 3

In your flat saucepan, add the sliced rhubarb pieces. Turn the stove on medium low heat. Add water to the pant and allow it to simmer for as long as it takes for the rhubarb to grow soft.

Step 4

Remove the pan from the heat. Use a spoon to add in your choice of packaged desert mix. If you want to make a low carb version, use a sugar free mix. Raspberry, strawberry desert mix works great. Do not put in any extra water. Add sweetener as needed. Does a taste test. If you cannot use sugar substitute the sugar with splenda. However, don’t completely mask the natural taste of the tart rhubarb.

Step 5

Put the mix in a glass bowl. Let chill for an hour. You can serve this with whipped cream for a great desert.

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Filed Under: Food & Cooking

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About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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