How do I prepare the rhubarb before bottling it?

The stalks are strung (the skin/fibers removed) and cut into pieces, as explained in the recipe. They are then packed into clean, completely dry bottles.

How long should the bottles be boiled?

The bottles are corked and boiled in a pot of water for 10 minutes, or they are sterilized at 80°C for 5 minutes.

How should the bottles be stored afterward?

The bottles are set at once in a cool, dry, dark place. It is crucial that the bottles were clean and dry before filling, otherwise the contents may ferment.

Is any sugar or water used in this method?

No. This is pure preservation of rhubarb without sugar or liquid, the shelf life is secured by boiling/sterilizing the corked bottles. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 598.

Bottled Rhubarb

Erken's method for preserving rhubarb without sugar: cut stalks are filled into bottles, corked and boiled 10 minutes or sterilized at 80°C for 5 minutes, then stored cool and dark.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 598 (falt i det fri)

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About the dish

A simple way to preserve rhubarb for winter use, without sugar. The rhubarb is filled into bottles and heat-treated, as Erken describes in several places in the preserving chapter.

How to make it

1
Clean the rhubarb
Wash the stalks, string them and cut them into suitable lengths.
2
Fill the bottles
Pack the rhubarb pieces tightly into clean, dry bottles and close them well.
3
Heat-treat
Set the bottles in a pot of water and boil them for 10 minutes, or sterilize them at 80°C (175 °F) for 5 minutes.
4
Store
Set the bottles at once in a cool, dry, dark place.

Changes from the original

Modernized language and broken into steps. Specified the sterilization (water bath at 80°C (175 °F) for 5 minutes, or boil 10 minutes) and that the bottles must be closed tightly. Quantities are not given in the original.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 598) → 1949 (korrekturlest, s. 718)~81% av teksten endretfjernetlagt til

~~Rabarberstilkene flækkes,~~ Rabarbrastilkene flekkes, skjæres op som ovenfor ~~forklaret, lægges paa~~ forklart, legges på rene, ~~tørre~~ tørre, varme flasker, som korkes og ~~kokes i en kjel med vand i 10 minutter eller steriliseres ved 80° C. i 5 minutter. Flaskerne sættes~~ straks settes koldt, tørt og mørkt. En utmerket måte er også å male rabarbraen på kjøttkvern 1 gang, has straks på flaskene, som korkes og lakses eller dyppes i smeltet tørr parafin.

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Frequently asked questions

How do I prepare the rhubarb before bottling it?: The stalks are strung (the skin/fibers removed) and cut into pieces, as explained in the recipe. They are then packed into clean, completely dry bottles.
How long should the bottles be boiled?: The bottles are corked and boiled in a pot of water for 10 minutes, or they are sterilized at 80°C for 5 minutes.
How should the bottles be stored afterward?: The bottles are set at once in a cool, dry, dark place. It is crucial that the bottles were clean and dry before filling, otherwise the contents may ferment.
Is any sugar or water used in this method?: No. This is pure preservation of rhubarb without sugar or liquid, the shelf life is secured by boiling/sterilizing the corked bottles. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 598.

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