Content
- Variety in the juice glass: Juice rhubarb
- Special features of rhubarb
- Suitable and unsuitable extraction methods for rhubarb
- Better not: Nibble rhubarb cold
- Two ways to hotly rhubarb
Rhubarb juice is delicious and healthy
Variety in the juice glass: Juice rhubarb
If you're fed up with crumble cake and rhubarb compote, you may want to work the rest of your rich rhubarb harvest elsewhere. By juicing the sour sticks they get a healthy and tasty drink that can even keep them tough.
Special features of rhubarb
Rhubarb is a grateful and undemanding garden plant. He only needs plenty of water, otherwise he is even satisfied with a shady location and every kind of earth. When harvesting the rhubarb stakes, you must be careful about the right time: The deadline for the last harvest of the year is the St. John's Day (June 24). The reason for this is that rhubarb forms more and more toxic oxalic acid over the course of a year. In summer, the value is so high that the rhubarb is no longer suitable for consumption.
Suitable and unsuitable extraction methods for rhubarb
The experience teaches the amateur cook and gardener that not all methods of juicing are suitable for any fruit or vegetable. For rhubarb juicing, you can refer to the following recommendations.
Better not: Nibble rhubarb cold
Rhubarb is a very fibrous vegetable. When juicing with an electric juicer or an electric juicer, it can easily happen that the fibers get caught in the tools of the equipment and they have to be permanently freed of them. This is extremely expensive and pulls the process of juicing in the length.
Since rhubarb should be heated anyway before consumption to make the contained oxalic acid harmless, hot-picking is preferable to cold-setting.
Two ways to hotly rhubarb
When hot-pressing you have the choice between cooking pot and steam extractor. It is easier with the steam juicer, but the juicing of rhubarb in a saucepan has the advantage that you do not have to buy a new kitchen appliance. In both methods, you can sprinkle some sugar over the rhubarb to sweeten the juice.