Contents
For compote cook rhubarb for 10 minutes.
The yeast cook rhubarb for 7 minutes.
For jam cook rhubarb for 10 minutes.
How to cook rhubarb
You will need – rhubarb, water
Rhubarb can be eaten raw, cooking is optional
1. Wash the rhubarb, trim the edges of the petioles.
2. Put the rhubarb in a saucepan; if the petioles do not fit, cut each crosswise in half.
3. Pour cold water over rhubarb, put the pan on fire.
4. Cook the rhubarb for 7-10 minutes.
How to make rhubarb sauce
Products
Fresh rhubarb – 300 grams
Raisins – 30 grams (1 handful)
Onions – 1 small head
Grape vinegar – 20 milliliters
Ginger Powder – 1/4 teaspoon
Ground cloves – 1 teaspoon
Cane sugar (can be replaced with regular sugar) – 100 grams
Cinnamon powder – 1/4 teaspoon
Salt – 1/4 teaspoon
How to make rhubarb sauce
1. Wash the rhubarb, cut off the leaves.
2. Cut the rhubarb into 5-6 pieces across, put in a saucepan.
3. Pour in vinegar, add sugar, cinnamon, raisins, ginger, cloves and salt.
4. Peel the onions and grate on a coarse grater (optionally, chop with a blender).
5. Place a saucepan with rhubarb sauce products over medium heat, bring to a boil with constant stirring so that the sauce does not burn.
6. After boiling, reduce the power of the stove to quiet, boil the sauce for 3-40 minutes until the consistency of the sauce is obtained.
How to cook rhubarb jelly
Products
Fresh rhubarb stalks – 300 grams
Sugar – 70 grams
Potato starch – for liquid jelly – 2 heaped teaspoons, for medium jelly – 2,5 heaped teaspoons, for thick jelly – 3 heaped teaspoons
Water – 0,7 liters
How to cook rhubarb jelly
1. Rinse the rhubarb and dry slightly.
2. Finely chop the rhubarb and place in a saucepan.
3. Pour in 0,7 liters of water and add 70 grams of sugar.
4. Boil rhubarb for 10 minutes, then pass the broth through a sieve.
5. Grind the cooked rhubarb with a blender (or rub it with a spoon through a sieve).
6. Cool half a glass of broth, dilute the starch in it and add to the bulk of the broth.
7. Pour the mixture into a saucepan.
8. Put a saucepan on the fire and cook the jelly for 2 minutes after boiling over low heat.
How to cook rhubarb compote
Rhubarb compote products
Rhubarb stalks – 1 kg
Sugar – 12 rounded tablespoons
Raisins – 1 glass
Lemon – cedar 1 lemon
Water – 3 liters
How to cook rhubarb compote
1. Peel the leaves of the rhubarb stalks and peel off the skin, cut into cubes with a side of 2 centimeters.
2. Pour water into a saucepan and wait to boil, add sugar and cook for 5 minutes.
3. Then put the raisins and rhubarb and simmer for 10 minutes.
4. Remove the rhubarb compote from the heat and add the chopped lemon zest.
5. Cool the compote and serve.
How to make rhubarb kvass
Products
Water – 3 liters
Rhubarb – 500 grams
Sugar – 200 grams
Dry yeast – 3 grams
How to brew rhubarb kvass
1. Peel the rhubarb, wash and cut into 2 cm pieces, put in boiling water, boil for 7 minutes.
2. Strain the kvass through a sieve or thick cloth and cool.
3. Add sugar and yeast, stir and leave for 10 hours in a warm place.
4. Store ready-made kvass in bottles.
Delicious facts
– There are many types of edible and inedible rhubarb, in Russian stores you can buy red rhubarb, usually in bunches, with leaves.
– Rhubarb can be eaten raw. Rhubarb is boiled for preparation of preparations and drinks. For salads, rhubarb is used as a vegetable with apple tones of taste and smell; you do not need to cook rhubarb for a salad.
– Rhubarb is used as a vegetable in the preparation of side dishes (for example, rhubarb puree), sweet and savory pies, jam, jelly, compote, sauce.
– Shelf life of rhubarb is 3 days in the vegetable compartment, in the refrigerator.
– If it is important to get very soft boiled rhubarb, you can cut the skin from the petioles.
– For boiling rhubarb, you must use a steel or enamel pot so that the rhubarb does not oxidize and lose color.
– When choosing rhubarb, pay attention to the appearance of the petioles. The color should be uniform, not vigorous. The bases of the petioles should not be too wide, crunching apart.
– Rhubarb season is from mid-May to mid-July.
– The cost of rhubarb is 450 rubles / 1 kilogram (on average in Moscow as of June 2017).
