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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. 1

    Clean the rhubarb

    Wash the stalks, string them and cut them into suitable lengths.

  2. 2

    Fill the bottles

    Pack the rhubarb pieces tightly into clean, dry bottles and close them well.

  3. 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. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 718)~94% of the text changedremovedadded
rabarberstilker (friske, rensede; mengde etter flaskestørrelse). vann (til kokekjelen/vannbadet). Vask stilkene, flekk dem og skjær dem opp i passe lengder.. Legg rabarberbitene tett i Rabarbrastilkene flekkes, skjæres op som ovenfor forklart, legges på rene, tørre flasker og lukk dem godt.. Sett flaskene i en kjele med vann tørre, varme flasker, som korkes og kok dem i 10 minutter, eller steriliser dem ved 80 °C i 5 minutter.. Sett flaskene straks kaldt, 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.

Note on Modernised

Modernisert språk og oppdelt i trinn. Presisert sterilisering (vannbad 80 °C i 5 minutter eller kok 10 minutter) og at flaskene må lukkes tett. Mengder er ikke oppgitt i originalen.

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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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