Rhabarber Saft für erfrischende Schorle 😋

Hello dear ones, nice to have you back. Today it's about rhubarb. I have generously harvested the last stalks, also with my mom, who is on vacation right now. From June 24th, we leave the rhubarb stock in peace, so that it can come to forces again, can refuel and has proper growth again, so that it can produce proper stalks again next year. And yes, when the rhubarb is already blooming, the question often arises, can you still harvest it? Yes, you can still harvest it. The flower doesn't matter there. And the problem with rhubarb or people who have kidney problems, rhubarb has a lot of oxalic acid. Who knows that he will react sensitively there, should also let the rhubarb pieces fall into boiling water before de-juicing, and only then de-juice it. I don't have any problems with that, that's why it is de-juiced directly. And what have I already done with the stalks? I have only washed them so far, and they are not peeled, because the beautiful color of the juice comes through the red components here in the shell. And if I were to peel them off, then I would rob myself of the beautiful color, and that doesn't have to be. And I'll show you today with a de-juicer, but I'll also explain how it all works if you don't have one. So, I already said the first step, harvest or buy rhubarb, wash accordingly, and now we have to cut the whole thing up. I already have my de-juicer here, and then I just take the basket over here, then I can throw it in directly when it has been cut. And here, the smaller the cut, the higher the juice yield, so half a centimeter, a centimeter. That doesn't have to be beautiful, it just has to be small. And already into the de-juicer basket. The process is exactly the same if I don't have a de-juicer. I also have to cut it small, and the two methods do not differ at all. So, the two and a half kilos of rhubarb have been cut. I deliberately put it into the de-juicer basket without sugar. Normally, there is a rule of thumb at VEG, one kilo of rhubarb, 100 grams of sugar, in here are already layers, and then de-juice. But rhubarb is not exactly rhubarb. Some are milder, some are sourer. I basically de-juice without sugar, catch the complete juice first, and then try it and adjust the sugar to my own taste. So now, look here, the de-juicer, the water is in the bottom, then the juice pot comes on top, here in the middle the steam rises, here are holes everywhere, and the steam opens the cell walls, and then the juice comes out. So that this also happens, look here, lid on, and then we turn on the stove. And when the whole thing boils, I let it simmer slowly for 60 to 75 minutes. In between, I always get the juice out again, we do that together. And after 75 minutes, I finish the steam de-juicer process. If you don't have a steam de-juicer, just put the rhubarb pieces in a pot, cover them with water, put the lid on, let it simmer slowly, and then later, I always do it first through a sieve to catch the coarse components, and then later pass the juice through a passage cloth, dish towel, kitchen roll, or a mug to get the finer impurities out. Now we let it simmer and produce a lot of steam, and when we get the juice out for the first time, we'll see each other again. We've been juicing for a while now, and now we're going to see if we can get some of the juice out. With rhubarb, the juice output is not quite as high, but you don't drink it pure either. It tastes really good in the bowl. So, that's enough. I'll let the rest drip off. Then I'll hang it up here again. And here on the pot, the lid comes on. And I'll repeat that until the 75 minutes are up. It's important, if you're working with a steam de-juicer, to lift it up in between and see that there's still water in here. Not that it runs empty. That wouldn't be so good for the stove, for the pot. So always check. Yes, then we'll wait until the rest is through. See you later. So, the 75 minutes of de-juicing are up. And if you'd like to take a look, we have the output. And before we sweeten it right now, take a quick look in here. You see, it's pretty rinsed out, but there's still taste in there. So, we're going to have a rhubarb spread. Just yeast dough, a little firmer vanilla pudding. The rhubarb mass on top, a few sprinkles on top. Off to the oven. That's still good enough for that. That doesn't have to go in the trash. So, let's swap the pots here. Because I've already boiled the bottles. But they've cooled down now. And with that little amount, I'm definitely not going to boil down the bottles. We're going to make a hot filling. And it's important that the bottles are hot. But I have to do something else first. Because the rhubarb juice is still pretty sour. Turn the plate on again. And then we want to try it. Yes, I need sugar. And I've already announced that I'm not weighing it. I'll try it. I always add a little sugar. Make sure it's dissolved. And try again. And if you want to drink the rhubarb juice like we do, then as a schorle, you have to consider that it's going to be diluted. Then rather a little more sugar, depending on your taste. Because otherwise you'll have a schorle that doesn't taste like anything. A little bit more is allowed. I would roughly estimate that I've put in about 120 grams of sugar here. We'll let that boil now. And in the meantime, I'll get the measuring cup. Unfortunately, rhubarb is not very high in terms of juice production. But it's still delicious. And I'll get the bottles out of the hot water right now. When that has boiled, so that I can close every bottle when I've filled it up. So that the vacuum is created, it has to be as hot as possible. And when the bottles, as they were boiled this morning, they're cold now. And when I put the hot juice in here, it cools down immediately. And then I always have a little stomach ache. Is that enough to get a real hot seal? Or is the vacuum released after two or three days? That's why it's better to let the bottles get hot again in the water. So, it has boiled once now. I turned it off right away. That means, now I'm going to get a bottle out of here. Once briefly over the head. The second. More than two, three at a time. I don't do that. So that they don't cool down too quickly. So. Then the juice in the measuring cup. By the way, I also rinsed it out hot. And now it has to go fast. Let's see a little more. Okay, the rest will be back in the pot in a moment, because the plate is still on a small level. And then it's time to put the rubber ring on the lid. I'll do that with all three of them first, before I put the clamps on it. So that the heat doesn't get lost. So. Then, clamps on it. Once. Twice. I won't need that. I'll put it aside. And then the bottles come back here. And we'll get the next two, three bottles out of the pot. Rhabarber is always a matter of taste here. That's why I also took the quarter-liter glasses or bottles here. Because the amount you drink there is manageable. Not everyone likes it. And then I like to take the smaller bottles. Then such a broken bottle doesn't stay in the fridge for too long. Because if it's broken, it should be used up within two or three days. So. Clamps on it. So. That means our juice is ready. Filled. This time only hot cap. The bottles are hot. The juice is boiled once. And then quickly fill and close. And my bottles can now stand here again until they have cooled down. Whereby cooled down is always relative for me. It always takes me until the next morning. That means they stay here until tomorrow morning. Then I take the clamps down, check with the lid test. That is, lift up the lid. If the vacuum remains, everything is fine. Then the bottles come into the basement. 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