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Rabarberist saab mahla, kalja ja veini

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Rabarber on üks levinumaid köögi­vilju, mida veinimater­jalina on kasutatud.
Rabarber on üks levinumaid köögi­vilju, mida veinimater­jalina on kasutatud. Foto: Dmitri Kotjuh/ Järva Teataja

Rabarberist võib saada suve jooksul kuni kolm saaki, seepärast on see hea veinimahla tooraine varasuvest hilissügiseni.

Rabarber on üks levinumaid köögivilju, mida veinimaterjalina on kasutatud. Rabarberi biokeemilise koostise kiituseks: taimeriigi esindajana sisaldab ta rohkesti kaaliumi, 0,3 g sajas grammis. Rabarberi hapu maitse tuleneb temas leiduvatest orgaanilistest hapetest, mille sisaldus kõigub (1,5–2,5%). Ülekaalus on õun- ja sidrunhape ning lisandub mürgine oblikhape. Kui esimesed kaks hapet ei tekita organismile kahju, siis oblikhape võib seda teha küll.

Lehtedes on oblikhapet kuni kümme korda rohkem kui leherootsudes. Samuti on vanemad leherootsud puisemad ja oblikhapperikkamad. Rabarberimahlast saab oblikhappe kätte väga kergesti, ilma et mahla maitse või värvus kannataks. Kõige lihtsam on segada 10 liitri rabarberimahla sisse 1 kuhjas teelusikatäis puhast kriiti või veinilupja. Seejärel lasta mahlal paar tundi seista ja kurnata see läbi tiheda riide. Nii saame täiesti ilma oblikhappeta mahla.

Pooleks maasikamahlaga

Pektiini on rabarberis keskmiselt 1,5%, mille sisaldus mahlas suureneb sügise saabudes, sama võib öelda tanniini kohta. Suhkrusisaldus rabarberis oleneb ilmast ja sordist.

Rabarberimahla saamiseks on mitu viisi. Mina ei soovita rabarberit koorida, vaid tükeldada ja pressida või aurutada koos koorega, sest just rabarberikoores on enim värv- ja lõhnaaineid.

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