How to clean and prepare rhubarb? (Kako ocistiti i pripremiti rabarbaru?)

Contents:

1. How to clean rhubarb?
2. Storage and shelf life of whole rhubarb
3. Storage and shelf life of cut rhubarb
4. How to choose rhubarb in the store?
5. How to freeze rhubarb?
6. Use of fresh rhubarb
7. Using frozen rhubarb

How to clean rhubarb?

1. Cut off the leaves immediately after purchase.
2. Rhubarb leaves are not eaten.
3. Wash the stalks well under cold running water.
4. If the stalks are very thick or have a hard outer membrane, peel them thinly with a peeler. Young and thin stems generally do not need to be peeled.
5. Cut off the lower, thickened part of the stem and any damaged parts.
6. Cut the stems into pieces according to the recipe, usually 1–3 cm.
7. Rhubarb can be used raw, but it is most often cookled, baked or briefly stewed.

Storage and shelf life of whole rhubarb

• Store whole stalks in the refrigerator.
• Do not wash them before storing.
• Wrap them loosely in a damp paper towel or put them in a plastic bag with several openings.
• They keep the best quality for 5-7 days.
• Remove the leaves before storing in the refrigerator.

Storage and shelf life of cut rhubarb

• Chopped and washed rhubarb dry well.
• Place it in a sealed container or food storage bag and store in the refrigerator.
• It is best to use it within 3-4 days.
• You can freeze rhubarb for longer storage.

How to choose rhubarb in the store?

Choose stems that are:

1. Solid and without soft parts,
2. smooth and tight.
3. Without slime, dents and rotten parts.
4. Fresh, without pronounced drying.
5. Intense red, pink or greenish colors, depending on the variety.

 Pay attention: 

1. The leaves, if still present, should look fresh, but they should definitely be removed because they are not edible.
2. Avoid stems that are limp, wrinkled, slimy, badly damaged or have dark rot spots.
3. Do not use the leaves - they are poisonous due to oxalic acid.

How to freeze rhubarb?

1. Clean the rhubarb.
2. Cut the rhubarb into 1–3 cm pieces.
3. Arrange the pieces in a single layer on a tray and freeze for 2-3 hours.
4. Once frozen, transfer them to a freezer bag or container and seal tightly.
5. Mark the freeze date.
6. Shelf life: 8-12 months for best quality.

For cooking and baking, you can use rhubarb directly frozen, without first thawing.

Uses of fresh rhubarb:

1. For compotes, sauces and fruit dressings.
2. For cakes, pies, plain cakes and muffins.
3. For crumbles and other baked desserts.
4. For jams and marmalades.
5. For combining with strawberries, apples, raspberries, oranges, lemons and mangoes.
6. For short stewing with sugar, honey or other sweetener.
7. For the preparation of syrups and drinks.
8. For chutney and other sweet and sour sauces.

Using frozen rhubarb:

1. For compotes and sauces.
2. For jams and marmalades.
3. For cakes, pies, muffins and crumbles.
4. For fruit toppings and fillings for desserts.
5. For smoothie drinks, when combined with another fruit.
6. For stewing with fruit and sweetener.
7. For the preparation of syrups and drinks.
8. For recipes where rhubarb is cooked or baked.

Frozen rhubarb usually does not need to be thawed. Add it directly to the dish and consider that it can release more liquid than fresh rhubarb.

Sadrzaj:

1. Kako ocistiti rabarbaru?
2. Cuvanje i rok trajanja cele rabarbare
3. Cuvanje i rok trajanja isecene rabarbare
4. Kako odabrati rabarbaru u prodavnici?
5. Kako zamrznuti rabarbaru?
6. Upotreba sveze rabarbare
7. Upotreba smrznute rabarbare

Kako ocistiti rabarbaru?

1. Odsecite listove odmah nakon kupovine. 
2. Listovi rabarbare se ne jedu.
3. Stabljike dobro operite pod hladnom tekućom vodom.
4. Ako su stabljike vrlo debele ili imaju tvrdu spoljasnju opnu, tanko ih oljustite ljustilicom. Mlade i tanke stabljike uglavnom ne moraju da se ljuste.
5. Odsecite donji, zadebljali deo stabljike i eventualno ostecene delove.
6. Isecite stabljike na komade prema receptu, najcesce 1–3 cm.

Rabarbara se moze koristiti sirova, ali se najcesce kuva, pece ili kratko dinsta.

Cuvanje i rok trajanja cele rabarbare

• Cele stabljike cuvajte u frizideru.
• Nemojte ih prati pre cuvanja.
• Umotajte ih labavo u vlaznu papirnu salvetu ili stavite u plasticnu kesu sa nekoliko otvora.
• Najbolji kvalitet zadrzavaju 5–7 dana.
• Listove uklonite pre odlaganja u frizider.

Cuvanje i rok trajanja isecene rabarbare

• Isecenu i opranu rabarbaru dobro osusite.
• Stavite je u zatvorenu posudu ili kesu za cuvanje hrane i cuvajte u frizideru.
• Najbolje je potrositi je u roku od 3–4 dana.
• Za duze cuvanje rabarbaru mozete zamrznuti.

Kako odabrati rabarbaru u prodavnici?

Birajte stabljike koje su:

1. Cvrste i bez omeksalih delova,
2. glatke i zategnute.
3. Bez sluzi, udubljenja i trulih delova.
4. Sveze, bez izrazenog isusivanja.
5. Intenzivne crvene, roze ili zelenkaste boje, u zavisnosti od sorte.

 Obratite paznju: 

• Listovi, ako su jos prisutni, treba da izgledaju sveze, ali ih svakako treba ukloniti jer se ne jedu.
• Izbegavajte stabljike koje su mlitave, naborane, sluzave, jako ostecene ili imaju tamne trule fleke.
• Ne koristi listove – oni su otrovni zbog oksalne kiseline.

Kako zamrznuti rabarbaru?

1. Ocistiti rabarbaru.
2. Isecite rabarbaru na komade od 1–3 cm.
3. Rasporedite komade u jednom sloju na tacnu i zamrznite 2–3 sata.
4. Kada se zalede, prebacite ih u kesu ili posudu za zamrzavanje i dobro zatvorite.
5. Oznacite datum zamrzavanja.
6. Rok cuvanja: 8–12 meseci za najbolji kvalitet.

Za kuvanje i pecenje rabarbaru mozete koristiti direktno zamrznutu, bez prethodnog odmrzavanja.

Upotreba sveze rabarbare:

1. Za kompote, soseve i vocne prelive.
2. Za kolace, pite, torte i mafine.
3. Za mrvice i druge pecene dezertе.
4. Za dzemove i marmelade.
5. Za kombinovanje sa jagodama, jabukama, malinama, pomorandzom, limunom i mangom.
6. Za kratko dinstanje sa secerom, medom ili drugim zasladjivacem.
7. Za pripremu sirupa i napitaka.
8. Za catni i druge slatko-kisele sosove.

Upotreba smrznute rabarbare:

1. Za kompote i soseve.
2. Za dzemove i marmelade.
3. Za kolace, pite, mafine i mrvice.
4. Za vocne prelive i punjenja za dezertе.
5. Za smuti napitke, kada se kombinuje sa drugim vocem.
6. Za dinstanje sa vocem i zasladjivacem.
7. Za pripremu sirupa i napitaka.
8. Za recepte u kojima se rabarbara kuva ili pece.

Smrznutu rabarbaru najcesce nije potrebno odmrzavati. Dodajte je direktno u jelo i racunajte da moze pustiti vise tecnosti nego sveza rabarbara.