|Three different products from the same|
harvest. From left to right, compote, sweetened
juice and non sweetened juice in the bottle.
- Funnel for the liquid
|Photo 1 - As soon as the rhubarb cubes start to|
collapse under the pressure of your spoon,
they have cooked enough. You can see me start
extracting the non sweetend juice with a
ladle on this picture.
1. Place the rhubarb dices in your cooking pot and add the water.
|Photo 2 - The non sweetened juice passes through|
a sieve to separate it from the inevitable rhubarb
pulp. Note : the 3 jars behind the measuring
cup contain canned tomatoes that I cooked
during that same evening.
|Photo 3 - Don't throw away the pulp left in the|
sieve. Just put it back in the cooking pot.
|Photo 4 - The amount of added sugar|
depends largely on personnal taste.
8. Incorporate the sugar and let the compote cook for 10 more minutes so the sugar as time to dissolve (photo 4).
|Photo 5 - Don't squeeze the pulp. This way, none|
of it will pass through into the juice. Besides,
it's a good thing to keep some of the juice into
9. Carefully transfer the compote into the big sieve that you put over a bowl. The juice will slowly pass into the bowl. Of course, the tighter the weaving of your sieve is, the less pulp will pass through, too (photo 5). You can also use cheesecloth to have a better filtration process.
Place the pulp left in the sieve in another big bowl and pursue the operation until all the compote has been separated: juice on one side, pulp on the other (photo 6). I think it's a good idea to leave a little bit of juice in the compote, so it doesn't end up tasteless and dry, but also because the rhubarb juice is sufficiently acidic to prevent bacteria formation.
Juice or syrup?
|Photo 6 - The rhubarb juice, sweetened or not, has a nice |
pink hue, just like the syrup. The pulp, without the
juice, looses a lot of it trademark acidic taste.
10.To obtain a syrup, put the juice back on the stove and let it evaporate until the consistency of syrup is achieved.
Last step : Preparing the compote
|Photo 7 - Watch out! The compote minus its juices|
sticks to the bottom of the pot more readily.
11. The compote is ready. You can let it cool for either further freezing it or simply putting it in the fridge.
You can also transfer it still blistering hot in sterilized Mason jars, close them tight, put them in a large pot and cook them in boiling water for twenty minutes. It's the basic canning method that you can find all over the net. Here's one. Here's Ricardo's method, if you don't mind reading it in French.
|Photo 8 - A large-mouth funnel makes it easy to fill|
Mason jars without making a mess.
|Photo 9 -I like to recycle old pill bottles |
(thoroughly washed) to preserve the non
sweetened juice in small portions. I fill them at
80%, so once frozen, they won't overflow.
|Photo 10. I gather my pill bottles inside a bigger |
plastic container and I freeze the batch
without the lids on, so the bottles won't distort
through the process. The juice doesn't expand
that much so it generally doesn't overflow.
Once it's frozen, I just place the lids on.
There's a very useful preserve!
11 - One last tip : rhubarb is a very acidic plant,|
it can alter the material of your sieves, if they are not
made of stainless steel. So it's a good idea to rinse your
sieves under water as quickly as possible after you have
I recently used my non sweetened juice on fish - replacing the classic lemon juice. I used it on apples to prevent them turning brown and I used it in a couple of recipes that called for standard lemon juice. I added it to a cocktail and I used it as a base for lemonade.
As for the syrup and the sweetened juice, there are a couple of things that I can envision: adding a dash over ice cream or drizzle some on fresh fruits, for instance. But up to now, my preference goes to a simple drink : half rhubarb juice with half carbonated natural source water, add a couple of ice cubes and drink in good company. Cheers!