Rhubarb kvass: 8 recipes

Kvass is cooked on black bread or special sourdough. But there are recipes that include rhubarb and other additional foods. A drink based on this ingredient is tasty and refreshing. Rhubarb kvass can be both traditional, prepared according to the classic recipe, and without the use of yeast. The rest of the ingredients are selected to taste.

How to make homemade kvass from rhubarb

To make kvass tasty and healthy, you need to choose the right products. Choose fresh vegetables with no signs of wilting. It is not recommended to take plants with dark spots – this is a sign that the stems have begun to rot.

Even though only the stems are used in cooking, it is important to look at the condition of the leaves. They should be green and juicy. It is better not to buy with yellowed leaves or with the presence of suspicious spots, inclusions.

After purchase, the leaves are cut from the plant and only the stems are left. They are cut off at both ends and washed with warm water. Remove the film from each stem and cut them into small pieces, pour boiling water for 2 minutes so that the water slightly covers the plant. This will allow the product to be disinfected before direct preparation. You can not overdo the stems in boiling water – they will become tasteless. The leaves do not have to be thrown away, they are used in baking.

Secrets of cooking:

1. In order for kvass to have a pronounced taste, you need to chop the stems as much as possible.
2. The final product is sour, so a lot of sugar is added. But you can reduce its amount if you add the sweetener not at the end of cooking, but mix it with a crushed plant in a couple of hours.
3. Cane sugar gives the product an unusual taste. It is recommended to put 2-3 cubes per liter.
4. All fruits are added fresh, even orange and lemon zest.
5. Spices are taken to taste, but not much. They give a long aftertaste. Cinnamon is used in sticks.
6. Water is used filtered or boiled.
7. Sugar can be completely replaced with honey, in which case the yeast is not added.

Traditional rhubarb kvass recipe

For a traditional recipe, you will need the following products:

• rhubarb – 2 kg;
• granulated sugar – 3 tbsp.;
• dry yeast – 0,5 tsp;
• water – 5 l.

How to cook according to the traditional recipe:

1. Rinse the stems, remove the film and cut into small pieces.
2. Pour 2,5 liters of water and put on medium heat. Boil the mixture for 30 minutes.
3. Cover the container with a lid and leave for 2 hours.
4. After the time has elapsed, dilute the mixture with 2,5 liters of boiled cooled water.
5. Add sugar and sourdough. Mix everything well.
6. Pour into a glass container. Strain off the stems.
7. Close the jar tightly with a lid and put it in a warm, dark place for 2-3 days.
8. When the drink is ready, you need to taste it and, if necessary, add granulated sugar.
9. Before pouring, strain the mixture through cheesecloth or a fine sieve.

It is recommended to use chilled. Store in the refrigerator in tightly closed bottles.

Rhubarb kvass without yeast

The drink can be obtained without the addition of yeast. To prepare it, take the following ingredients:

• rhubarb – 1,5 kg;
• granulated sugar – 2-3 tbsp.;
• honey – 2 st. l .;
• water – 5 l.

Prepare as follows:

1. Rinse the plant, pour boiling water over it. Remove the film and grind in a blender or on a grater.
2. Pour the mixture with sugar and leave for 2-3 hours.
3. Pour in water and bring to a boil over low heat. Boil for 10-15 minutes.
4. Close the pan and leave on the switched off stove. The mixture should cool to room temperature.
5. When the mixture has cooled, take 1 cup of the mixture and dilute honey in it until completely dissolved.
6. Pour the liquid back.
7. Pour into glass containers, close tightly and put in a warm place.
8. Withstand 2 days.
9. Taste and add more sweeteners if desired.
10. Strain and bottle.

When preparing kvass without yeast, the main thing is not to overdo the drink. Otherwise, he will ferment.

Rhubarb kvass recipe with cloves, cinnamon and raisins

Additional ingredients, such as spices, can diversify the taste of a rhubarb-based drink. They will reward the final product with a long spicy aftertaste and aroma.

Ingredients:

• plant stems – 1 kg;
• Cinnamon – 5 g;
• cloves – 5 g;
• raisins – 50-70 g;
• yeast – 10 g;
• granulated sugar – 1 glass;
• water – 3 l.

Preparation:

1. Clean and wash the plant. Cut into small pieces and fill with water.
2. Boil for half an hour, 5-7 minutes before being ready to put cinnamon and cloves, sugar.
3. Cool to room temperature and add yeast.
4. Pour into a glass container with a tight lid and sprinkle with raisins.
5. Place the jar in a warm place for a day.
6. After 24 hours, strain the mixture and remove for another day.
7. After 2 days the product will be ready.

Delicious rhubarb kvass with orange peel and currant sprigs

Orange peel will give the drink a pleasant bitterness and aroma. Currant will even out the sharp citrus taste.

Ingredients:

• plant stems – 0,5 kg;
• yeast – 15 g;
• zest of one medium orange;
• 2 sprigs of currant;
• sugar – 200 g;
• water – 2,5 l.

Method of preparation:

1. Grind the plant and pour water, add sugar.
2. Boil 20 minutes.
3. Put orange zest and currants.
4. Close the lid tightly and leave to cool completely.
5. Add yeast and mix.
6. Pour into a glass container and close the lid tightly.
7. Leave in a warm place for 2 days.
8. Strain the drink and pour into storage containers.

How to cook kvass from rhubarb with citric acid

Citric acid will not make the drink more sour, on the contrary, the taste will be much more pleasant. You can take not a concentrated ingredient, but freshly squeezed juice from one lemon.

Ingredients:

• plant stems – 1 kg;
• citric acid – 5 g;
• sugar – 500 g;
• yeast – 20 g;
• water – 5 l.

Preparation:

1. Pour the peeled and washed vegetables with water and cook until softened.
2. Leave the mixture to cool completely and strain from all excess.
3. Add sourdough, granulated sugar and citric acid.
4. Mix everything well and pour into a container for infusion.
5. Remove to a warm place overnight.
6. After pour into bottles and put in the refrigerator.

Fragrant kvass from rhubarb and mint

The rhubarb and mint product is refreshing. Drinking such a drink is recommended in hot weather and only chilled.

Ingredients:

• plant stems – 500 g;
• a bundle of mint;
• yeast – 1g;
• granulated sugar – 500 g;
• water – 2l.

Method of preparation:

1. Boil the stems until softened.
2. Add the sugar.
3. Cool to room temperature.
4. Pour in yeast and add mint.
5. Mix.
6. Pour into a container for infusion.
7. Put a bunch of mint.
8. Remove for 12 hours in heat.
9. Strain and bottle for storage.

Kvass from rhubarb with currants on beetroot broth

Currant drink on a decoction of beets is obtained with a rich color and taste. This drink is prepared without yeast.

Ingredients:

• decoction of beets – 1 l;
• rhubarb – 600 g;
• fresh currant – 100 g;
• currant leaves – 5-6 pieces;
• honey – 2 tbsp;
• black bread – 2 slices.

Method of preparation:

1. Pour the chopped stems into the boiling broth.
2. Mix currants with honey to a mushy state, add to the broth along with the leaves.
3. Break the bread into several pieces and add to the rest of the ingredients.
4. Add 4 liters of water and mix well.
5. Remove the container in a warm place for 3 days.
6. Then strain and bottle for storage.

Rhubarb kvass with lemon

Lemon in kvass will make the drink lighter and more refreshing. If desired, the amount of citrus can be increased to taste.

Ingredients:

• rhubarb – 600 g.;
• lemon – 1 pcs;
• sugar – 200 g;
• yeast – 15 g;
• water – 2 l.

Method of preparation:

1. Cut the stems and fill with water.
2. Add crushed lemon and sweetener.
3. Boil the mixture and cool.
4. Add yeast, mix.
5. Clean in a dark place for 3 days.
6. Strain and pour into storage containers.

It is recommended to take a lemon with pulp. But you can replace it with zest.