Pay attention to freshness when buying rhubarb

Moist interfaces reveal freshness in rhubarb

19.04.2013

Rhubarb season is in spring. Whether in the cake, as a compote, syrup or snack - rhubarb is versatile and is also very healthy. When shopping, you should look for fresh interfaces on the rhubarb stalks and tight and crisp leaves.

Rhubarb - deliciousness of spring
Rhubarb is not only tasty but also healthy! The healing properties of rhubarb have been known for 5,000 years. At that time, the rhubarb stakes were used in the form of powder to stimulate digestion. Today, it is considered a low-calorie wonder drug for detoxification or simply as a delicacy of spring.

When baking and cooking care should be taken to use as fresh as possible rhubarb. As the Federal Association of Producer Organizations Fruits and Vegetables (BVEO) informs, one recognizes the freshness of rhubarb at the wet interfaces on the stem. In addition, leaves and stems should be firm and crisp. For two to three days, the rods can be kept wrapped in a damp kitchen towel in the refrigerator. In the freezer storage up to twelve months is possible.

Rhubarb should only be eaten cooked because heating reduces the relatively high content of oxalic acid. Oxalic acid can negatively affect the metabolism of the body. In addition, the leaves and the upper and lower ends of the stems should always be generously removed according to BVEO and not consumed. Then the rhubarb can be washed thoroughly under cold water. Green rhubarb should also be peeled. The easiest way to do that is with a potato peeler. The red stems, however, can be eaten uncooked.

Making rhubarb quick and easy as a snack
If you do not want to bake elaborate rhubarb pie, you can quickly and easily prepare a luscious snack of rhubarb stalks. „Simply cut the rhubarb stalks into thin strips, pull briefly through boiled sugar water and place on a baking sheet. Then bake at 100 degrees Celsius for about an hour in the oven“, so the recommendation of the BVEO.

Last year, German producers harvested around 24,000 tonnes of rhubarb on 880 hectares. 99 percent of the delicious bars are sold in the period from April to May. Incidentally, rhubarb is not a fruit, as is often assumed, but is a vegetable of the family Knotweed family. (Sb)

Picture: H.D.Volz