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    Rhubarb

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    Durgan

    Posts : 792

    Rhubarb

    Post by Durgan on Thu May 17, 2012 6:50 pm

    http://www.durgan.org/URL/?MDVUO 17 May 2012 Rhubarb
    The largest stalks from six rhubarb plants were pulled and processed. These plants are two years old since dividing, so few stalks will be taken this year. Since I do not use sugar or added sweeteners in anything how to process this sour rhubarb? The rhubarb was cooked with six apples and made into juice. Apples are very sweet and satisfy my requirements. The texture of the juice is determined by the amount of water added during cooking. The Rhubarb was cut into small chunks and the six apples were simply quartered. The two ingredients were then cooked for about 20 minutes, and the ingredients made into a mash using the hand blender.After blending the pot ingredients were boiled to remove any trapped air. The cooked mash was then put through a mechanical stainer. The produce was then pressure canned for 15 minutes at 15 PSI for long term storage at room temperature. The end product is used as juice with nothing added. It is more than palatable, and probably nourishing.
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    Willows

    Posts : 3367

    Re: Rhubarb

    Post by Willows on Sat May 19, 2012 11:03 am

    Oh my goodness Durgan! How ever do you find the time to do all of that gardening and cooking! I'm sure that I'm fast asleep while you are digging in your garden and at the same time, having a pot of something or other....stewing on your stove!

    It's been years since, I've done anything at all with rhubarb.
    I did make rhubarb pies and jam at one time...but long..long ago!
    It's said that the rhubarb leaves are poisonous, yet according to my parents' Old Country's culture, young leaves of the rhubarb plant were chopped and used in soups, much like spinach or beet tops are. I've consumed many bowls of that soup over the years, and I'm still here to write about it! Laughing
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    Durgan

    Posts : 792

    Re: Rhubarb

    Post by Durgan on Sat May 19, 2012 2:01 pm

    @Willows wrote:Oh my goodness Durgan! How ever do you find the time to do all of that gardening and cooking! I'm sure that I'm fast asleep while you are digging in your garden and at the same time, having a pot of something or other....stewing on your stove!

    It's been years since, I've done anything at all with rhubarb.
    I did make rhubarb pies and jam at one time...but long..long ago!
    It's said that the rhubarb leaves are poisonous, yet according to my parents' Old Country's culture, young leaves of the rhubarb plant were chopped and used in soups, much like spinach or beet tops are. I've consumed many bowls of that soup over the years, and I'm still here to write about it! Laughing

    The leaves have concentrations of Oxalic acid,(Gout) but probably throwing out the cooking water eliminates most. The leaves should not be used generally, but very young are probably acceptable.

    http://www.durgan.org/URL/?NDZDP
    Oxalic acid is a natural product found in spinach and some other plant foods including rhubarb. (Levels are so high in rhubarb leaves that we don't eat them - they're poisonous). It imparts a sharp taste to beet greens and chard that I don't like, especially in older leaves. Concentrations of oxalic acid are pretty low in most plants and plant-based foods, but there's enough in spinach, chard and beet greens to interfere with the absorption of the calcium these plants also contain. For example, although the calcium content of spinach is 115 mg per half cup cooked, because of the interference of oxalic acid, you would have to eat more than 16 cups of raw or more than eight cups of cooked spinach to get the amount of calcium available in one cup of yogurt.

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    Re: Rhubarb

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      Current date/time is Sun Dec 17, 2017 7:38 pm