Rhubarb blanks for the winter: recipes for jam, marshmallow, juice, sauce, in syrup

A rich summer harvest of fruits and vegetables brings housewives a lot of trouble for its preservation and further processing. Preparations for the winter from rhubarb are very diverse and are able to please even experienced gourmets with their taste. With the right technology for making marmalade, jam and a variety of syrups, they will retain their vitamins for the entire autumn-winter period.

What to cook from rhubarb stalks for the winter

Petioles harvested in the summer must be processed as quickly as possible. A huge variety of rhubarb recipes for the winter will give housewives a great opportunity to surprise family members in the cold season. The most popular methods of preserving this plant include:

1. Drying and curing. In order to preserve the beneficial properties of the plant for as long as possible, excess water is removed from it.
2. Boiling with sugar. All kinds of jams, marmalades, syrups or mashed potatoes will not only be a delicious dessert, but also a helper for colds and beriberi.
3. Gelling. Making all sorts of marmalade or jelly is a convenient way to preserve the healthiness of the plant, combined with a sweet taste.
4. Pickling. Rhubarb prepared in this way is an excellent snack, which is not inferior to pickles and canned tomatoes.

Each of the blanks is distinguished by a special manufacturing technology. A wide range of cooking methods allows you to choose the most suitable option for yourself, based on your own culinary preferences.

Rhubarb syrup for the winter

The syrup itself is an excellent semi-finished product that can be used for culinary creativity in the future. Its preparation for the winter will allow you to get a wonderful dish, combined with desserts and cocktails. In addition, the regular use of syrup as an independent dish helps to strengthen weakened immunity. For cooking you will need:

• 1,5 kg of rhubarb;
• 700 grams of sugar;
• 70 ml of water;
• 50 ml of lemon juice.

The stems are cut into cubes, then put into a saucepan, adding a third of sugar and a little water, boil over low heat for about 10-15 minutes. When the plant gives juice, slightly increase the heat and simmer for another 10 minutes. The mixture is removed from the stove and cooled.

From the resulting porridge, it is necessary to separate the juice so that it does not contain any extraneous fibers. You can use a fine sieve or juicer. Juice should be about 600-700 ml. It is poured into a saucepan, the remaining sugar and lemon juice are added, and then boiled until the sugar is completely dissolved.

The cooled ready-made syrup is poured into small bottles, tightly corked and sent for further storage. A prerequisite for the correct preservation of the workpiece is the absence of direct sunlight, as well as the absence of air from the environment. If the storage conditions are observed, the shelf life of the finished dish can be up to 1-2 years.

Is it possible to dry rhubarb for the winter

Rhubarb is widely popular in European countries. It was there that this plant began to be dried for the winter for its further use. It is believed that the dried petioles of this plant are an excellent addition to first courses, as well as an indispensable component of many compound sauces.

For proper harvesting, it is necessary to use the thickest shoots. They are washed in running water and cut into pieces about 3-4 cm long. A sheet is spread on the ground under the open sun and the rhubarb is dried for about 6 hours, periodically turning it over.

Dried roots are further processed in the oven – this method allows you to get rid of most of the harmful microorganisms contained in the plant. The pieces are laid out on a baking sheet and heated for about 2 hours at a temperature of about 90 degrees.

The finished product is put into a glass jar or a cloth bag. The jar is placed in a kitchen cabinet, taking out of it, if necessary, the required amount of dried stems. Such a preparation can easily survive more than one winter, delighting with its excellent taste as additives to a wide variety of dishes.

How to properly dry rhubarb

As in the case of drying, drying rhubarb helps to preserve its beneficial properties for quite a long period. The main difference from the previous method is only that the entire cooking process takes place in the open air under the rays of the sun.

To prepare dried rhubarb, you need to spread the stems cut into pieces on a spread sheet. A prerequisite is a stable sun without clouds and rain. Every 4 hours, the pieces must be turned over so that the moisture evenly leaves them. The finished dish is obtained in about 16-20 hours of drying.

A plant prepared in this way can be stored for up to a year in a cloth bag or glass jar. Since it contains virtually no water, dried rhubarb is almost immune to mold. However, it is worth keeping it away from sources of moisture.

Rhubarb with honey in orange syrup

This option of harvesting for the winter is an excellent dessert that can give a boost of vitamins in cold weather. The beneficial properties of citruses and the unique composition of honey, combined with rhubarb, are combined into a useful vitamin bomb. For cooking you will need:

• 1 kg of rhubarb stalks;
• 4 orange;
• 200 ml of liquid honey;
• 300 ml of water;
• 150 d Sahara.

First you need to make syrup. Oranges are peeled. Their pulp is crushed in a meat grinder and mixed with sugar. Water is poured into the citrus mass and brought to a boil over low heat. After 15 minutes, the pan is removed from the heat. The cooled mass is passed through a sieve, filtering the orange pomace.

Petioles are cut into small cubes and pour them with honey, mix well. Small jars are filled with rhubarb about 23, after which they are poured with cooled orange syrup. In sterilized jars, tightly screwed on with a lid, such a dish can be stored for up to 9 months. The place should be as cool and shaded as possible.

How to make Rhubarb Pastille

Pastila is a delicious delicacy of berries or fruits, and in combination one of the best recipes among rhubarb preparations for the winter. Due to its unique preparation method, it retains most of the beneficial properties of the plant from which it is made. Traditionally, rhubarb marshmallow is prepared in the following sequence:

1. The shoots are washed with water and cut into small pieces. They are mixed with sugar and various spices, after which they are left for 30-40 minutes so that the juice stands out.
2. Rhubarb is transferred to a saucepan, brought to a boil and boiled over low heat for 15-20 minutes, stirring constantly. At this stage, lemon juice or citric acid is added to the dish.
3. Discard half of the resulting syrup. The remaining mass is ground with a blender until smooth.
4. The resulting slurry is spread on a baking sheet greased with vegetable oil and smeared with an even thin layer. Pastila is baked at a temperature of 95-100 degrees for 4 hours.
5. The finished dish is cut into strips and stored in a tightly closed jar.

There are many recipes for preparing such a dish. Most of them are distinguished by the addition of various spices to the composition. But to prepare a classic rhubarb marshmallow, you need to take 1 kg of stems, 600 g of sugar, juice of half a lemon and 1 tsp. cinnamon.

Another method of preparation recognized in Europe includes vanilla and mint. Mint leaves are finely chopped and added along with a vanilla stick and lemon juice – this will give the finished product an indescribable aroma. Europeans recommend storing marshmallows in a closed container, sprinkling each row with powdered sugar. Sugar is an excellent preservative, so this dish can be easily stored in a cool, dry place for 3-4 months.

Rhubarb juice for the winter

Harvesting rhubarb juice is an excellent way to provide your family with vitamins for the whole winter. For cooking you will need:

• 2 kg of rhubarb stalks;
• 500 grams of sugar;
• 1 L of water;
• 1 tsp soda

The stems are cut into small pieces, put in a large saucepan and poured with water. Boil the rhubarb over medium heat for about half an hour – it is necessary that it becomes soft. The resulting broth is filtered through gauze or a fine sieve.

Sugar is added to the resulting liquid and boiled for about 5-10 minutes. The next step is to drain 100 ml of juice, dilute soda in it and pour it back into the pan. Juice bottles are well sterilized, the finished drink is poured into them and sent for storage in a dark, cool place. The blank is able to keep its freshness for 6-8 months.

Delicious rhubarb jam for the winter

Jam is perfect as a filling for cheesecakes and pies. Due to the high concentration of sugar, such a preparation for the winter can retain its freshness for a long time. If the correct storage conditions are observed, jam may not lose its beneficial properties for up to 2 years. To prepare such a dessert, you will need:

• 1 kg of rhubarb;
• 1 kg of sugar;
• 3 tbsp. water.

The stalks are washed and cut into small pieces. In a large enamel saucepan, they are mixed with sugar and water. Rhubarb is brought to a boil, simmered for 20 minutes, then removed from heat and cooled. This procedure is repeated 3 times – this allows you to achieve perfect readiness and density. The finished workpiece is laid out in jars and sent for storage for the winter.

Rhubarb jam with pectin and cardamom

Pectin is used in the food industry as an element that accelerates the gelation of products such as marmalade, jam or marmalade. Having prepared jam from rhubarb for the winter with it, you can get a product of a special consistency, for which store analogues of homemade jam are loved. To prepare such a dish, you will need:

• 1 kg of rhubarb stalks;
• 1 kg of sugar;
• 20 g vanilla sugar;
• 10 g pectin;
• 5 g ground cardamom;
• 300 ml water.

The stems are cut into pieces, mixed with sugar, poured with half the water and put on fire. The mixture is brought to a boil and boiled for half an hour. Pectin is dissolved in water and poured into rhubarb in a thin stream. Cardamom and vanilla sugar are also added there. Everything is boiled for about 10 more minutes – this time is enough for the pectin to become more active.

There are 2 options for the finished dish – some prefer to remove pieces of stems, others prefer to leave them in the jam. In any case, thanks to pectin, the workpiece will turn out to be excellent in consistency and will last for a long time. It is recommended to store such jam in winter in a cool, dark place.

Rhubarb sauce for meat and fish

In addition to a huge number of sweet blanks for the winter, you can make a delicious sauce from the stems, which is ideal for most fish and meat dishes. For cooking you will need:

• 300 g rhubarb stalks;
• 250 ml 3% balsamic vinegar;
• 1/2 head of onion;
• 5 cloves of garlic;
• 40 ml of olive oil;
• 40 grams of sugar;
• salt to taste.

Cut the rhubarb into small pieces, put it in a small enameled pan and pour it over with balsamic vinegar. The mixture is boiled for 15 minutes, then removed from heat and cooled. The vinegar in which the stems were boiled is drained, and the rhubarb is put into a blender.

Finely chopped onion and garlic are fried in half the oil. They are also put in a blender. I add salt and the remaining olive oil to them. The mixture is crushed to a homogeneous consistency, then heated in a pan for 10 minutes, stirring constantly.

If you prepare the sauce in this way and roll it into sterilized glass jars, then it can keep its freshness for several months. Using such a preparation during the winter allows you to get an excellent summer sauce that perfectly complements most dishes.

Harvesting rhubarb for the winter: stuffing for pies

Many housewives prepare a semi-finished product for pies from rhubarb in order to be able to enjoy this summer plant in winter. Such a preparation retains all useful vitamins and microelements, therefore it is useful not only as a dessert, but also as an assistant in the fight against beriberi.

To prepare a semi-finished product, you will need 2 kg of rhubarb and 500 g of sugar. The stems cut into small pieces are mixed with sugar and boiled over low heat for 10 minutes. After that, they are immediately transferred to prepared jars and rolled up with a lid. Such a blank can be stored for up to a year in a dark, cool place.

Some housewives advise adding various spices and citrus fruits to the preparation. Undoubtedly, cinnamon or orange will significantly improve the taste of the semi-finished product prepared for the winter, but it is much more convenient to add them directly to the filling when preparing the pie directly.

Delicious winter rhubarb marmalade recipe

Harvesting marmalade for the winter will allow you to enjoy a delicious dessert in the cold season. As additional flavoring additives, honey, ginger, cinnamon, vanilla or cardamom are most often used. The combination of rhubarb to sugar in the preparation of marmalade is 1: 1. The most commonly used gelling agent is pectin.

Chopped rhubarb is mixed with sugar and a little water, and then boiled for about 40 minutes. Rhubarb is discarded in a colander, and pectin and finely grated ginger and cardamom are added to the resulting liquid. To add color to the dish, you can add a few tablespoons of bright juice. The liquid is boiled until the pectin is completely dissolved, removed from heat and poured into a wide baking sheet.

The cooled and ready marmalade is cut into pieces of the desired size, sprinkled with sugar or powdered sugar and laid out in glass jars. The refrigerator is best for storage – the workpiece can be stored in it for up to six months.

Rhubarb in syrup for the winter

In addition to a variety of culinary masterpieces, you can save rhubarb for the winter in a much simpler way. To do this, you need to prepare sugar syrup at the rate of 1 kg of sugar per 1 liter of water. Sugar is dissolved in water and boiled over low heat for about half an hour. Approximately 13% of the water needs to evaporate.

Rhubarb stalks are cut into rather large pieces, put in a glass jar and poured with ready-made sugar syrup. This delicacy will be a wonderful dessert in winter days. Since, in fact, rhubarb did not give in to heat treatment, it retains the maximum amount of nutrients. Shelf life with the lid closed is up to 12 months.

Marinated rhubarb for the winter

You can save rhubarb for the winter not only by adding a lot of sugar to it. An excellent option for harvesting is pickling. The stems acquire a unique taste and are great as an appetizer for a festive table. To cook them like this, you will need:

• 500 g rhubarb stalks;
• 350 ml of water;
• 150 ml apple cider vinegar;
• 1 Art. liter. sugar;
• 1 Art. l salt.

In a small saucepan, combine water, vinegar, salt and sugar. The mixture is brought to a boil and boiled for 1-2 minutes. The cooled marinade is poured into jars, in which rhubarb cut into pieces is laid out in advance.

Banks are rolled up and sent for the winter to a dark place. The best place for storage is a basement or cellar in a summer cottage. Since vinegar is one of the best preservatives, it allows the workpiece to keep its shelf life from 2 to 3 years.

Conclusion

Rhubarb preparations for the winter are becoming more popular every year. A huge variety of various recipes allows you to choose the most suitable product according to your taste preferences. When stored properly, most treats will keep you full of vitamins throughout the long winter months.