Use rhubarb in a versatile way
This year, there is a veritable rhubarb swamp. Jam, chutney and liqueur, everything already cooked or prepared. A recipe for rhubarb juice brought me another idea to make rhubarb versatile:
For the juice I have 2 kg rhubarb (cleaned + washed, not peeled) cut small, maximum 2 cm long should be the pieces. These are mixed with 1 kg of sugar and allowed to stand overnight, so that they draw nice juice. The next day add 1/2 vanilla stick and 500 ml of water. The whole thing brings to a boil, stirring again and again that nothing burns. At reduced temperature, the rhubarb is left to cook gently, which lasts 15 to 25 minutes, depending on the thickness of the rhubarb stalks. Use the blender to chop the mixture into mush.
Lay a sieve (metal, not plastic) or a strainer (punch) with a clean cheesecloth or dishcloth into the cloth to fill the rhubarb. Tie the cloth together at the corners and hang over a clean pot. That's how the rhubarb juice works best. Quietly wait several hours!
Bring the juice to a boil with a little bit of citric acid, pour into sterile bottles and close immediately. Well suited swing-top bottles. After closing, turn upside down for half an hour.
The juice (syrup) tastes good in mineral water, Prosecco, but also to custard. After opening the bottle, it should be stored in the refrigerator as a precaution!
Do not dispose of the remaining Mus, it is ideal as a filling of puff pastry as a topping for shortbread. You can freeze it in portions and thaw if necessary. The consistency is ideal for a cake coating because it does not soak the ground!
