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Winemaking
Rhubarb is a valuable source of antioxidants; it also contains fiber, folic acid, and essential minerals. The stalks of this plant have a distinctive tart-sour flavor that pairs perfectly with a variety of baked goods and desserts. June is the last chance to harvest rhubarb. So don't wait, make preserves with it. We recommend our recipe.
Recipe for rhubarb preserve
Preparation:
Cut the washed rhubarb into small 1.5 cm pieces and place in a pot. Add Frukta-Żel, lemon juice, and ginger. Cook, stirring thoroughly, for 2-3 minutes, then add the sugar. Stir until the sugar dissolves. Then cook for another 10 minutes, but do not allow the rhubarb pieces to break down completely. Transfer to sterilized jars and pasteurize.
Enjoy! ...because homemade is better!
