How to prepare a rhubarb for the winter

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Rhubarb is a plant with lush, broad leaves and red stems. For the preparation of various dishes only stems are used. Leaves to eat are not recommended: they contain oxalic acid, which is dangerous for health. Stems are also rich in vitamin B9 and folic acid. The use of the product guarantees an increase in hemoglobin and strengthening of the entire immune system. The season for picking a vegetable is not long, so it is worth preparing the rhubarb for the winter, so that all year round, enjoying it, enjoying its interesting taste.

Contents:

  1. Selection and preparation of
  2. Methods of harvesting rhubarb for the winter
    • Freezing
    • Compote
    • Juice
    • Jam
    • Mashed potatoes
    • Sauce
    • Drying
    • Jelly candy

Selection and preparation of

Rhubarb stems should be dense, fresh and even. Preferably a young plant. Leaves from the stems should be completely removed. If the specimens are not young, it is better to remove the top layer from them.

Methods of harvesting rhubarb for the winter

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There are several techniques for preparing the product for the winter. Among them, frost, drying, as well as various ways of preserving. If you follow simple rules, you can get a product with excellent taste qualities at the output, and also useful.

Freezing

The universal way of harvesting rhubarb for the winter - freezing. With the right technology, all the nutrients and nutrients are stored. With the help of this technique, you can at any time of the year eat fresh fruits, make casseroles, cakes and even soups.

The way of freezing is simple:

  • fresh, young stems must be cleaned of the remains of leaves;
  • wash, cut into cubes;
  • decompose into containers and send to the freezer;
  • after can be poured into the package, making sure that the inside did not hit the excess air.

Sometimes before freezing, cubes of rhubarb boil in boiling water 2-3 minutes. Then they cool down. Further according to the scheme: put into containers and sent to the freezer. It is believed that when frozen in this way, the saturated color of the product is preserved.

To save space in the chamber, you can proceed as follows:

  • cut rhubarb stems put in a bag and sent to the microwave for 1 minute( the product volume will noticeably decrease);
  • then the pieces must be blanched: boil for 1-2 minutes and quickly dip into cold water;
  • should be dried and packaged for storage in a freezer.

Rhubarb is not subject to repeated freezing, so it is more convenient to lay it out in small portions. It is worth making a marking, indicating the number of workpiece.

Compote

From rhubarb is an excellent compote. A good option for harvesting the product for the winter. The recipe for compote from rhubarb is simple enough:

  1. Fresh, young rhubarb stems are selected. They must be cleaned of leaves. Wash and dry.
  2. Cut into cubes. Throw in a cup of cold water for 20 minutes.
  3. The necessary amount of water is poured into the pan. It is brought to a boil, sugar is added( at the rate of half a cup to a liter of water, however, the amount is not too critical, you can vary it to your liking).
  4. After repeated boiling, you can throw rhubarb, raisins, zest or lemon juice, apples if desired.
  5. The compote is cooked for 30 minutes. Then it is poured into sterilized jars and rolled up with lids.

As a supplement, various sweet spices can act: cinnamon, cloves, vanilla sugar. Instead of apples, you can add an orange or any other citrus fruit.

Preparation of compote - an easy way to prepare a product for the winter. Such a drink will be a success for the whole family. Compote of rhubarb will protect the body from seasonal viral diseases.

Rhubarb juice

For this type of harvesting young petioles of rhubarb are required. They do not yet contain oxalic acid, which is harmful.

  1. Cut the stems into small cubes into a colander.
  2. Lower for a few seconds in boiling water, then immediately into a cold one.
  3. Use a rhubarb press to squeeze out the juice.
  4. The resulting mixture is left for 7-8 hours.
  5. Then filter the contents and add sugar to taste.
  6. Bring the juice to a boil, roll into jars.

Jam

Favorite sweet for children - sweet jam from rhubarb. It can be added to baking or tea. The only drawback to this method of preparing the product is a large amount of sugar. Jam can not be called a dietary dish. But with moderate use, the delicacy will cheer up on winter cold days and will cheer up.

The simplest recipe for rhubarb jam:

  1. Rhubarb stems must be cut into small cubes. Place them in a glass bowl.
  2. Fall asleep with sugar powder or sand( kilogram of sugar / powder per kilogram of rhubarb) and leave it overnight. At this time, the fruit will release the juice.
  3. Put on a fire and boil.
  4. Cook for 10 minutes, stirring thoroughly. You can add a sprig of rosemary, which must be removed before preservation. Tuck jam in jars and send to a cool place.

Add to the jam can be apples, bananas, citrus and various spices. They only emphasize the original taste of the plant.

Pure

The product that has undergone the scouring process is easier to use for baking.

  1. It is necessary to remove the skin from the rhubarb stalks. Cut into small pieces.
  2. Place the product in an enamel saucepan and add sugar( 400 grams per kilogram rhubarb).So layer by layer.
  3. Tare to send in the oven until the rhubarb is softened.
  4. Ready and soft fruit to twist through a meat grinder or grind with a blender.
  5. Then cook until the billet gets the consistency of sour cream. You can add vanilla or cinnamon.
  6. Puree to transfer to sterilized cans. When they cool down, send to a cool place.

Sauce

Rhubarb is most often used as an addition to sweet dishes. But also it is good and in combination with meat and fish. It is worth preparing the product for the winter in the form of a sauce.

  1. Finely chopped onions should be fried in butter until golden. Add apple pulp to it( baby food can be used).
  2. After falling asleep rhubarb, cut into cubes, sugar and lemon juice.
  3. Stew the sauce for 10 minutes.
  4. All the ingredients must be ground with a blender. Tuck into sterile jars.

The sauce has a sweet and sour taste. It can be served to any meat or vegetable dish. In the winter on the festive table, he will become the star of the evening.

Drying

The cut rhubarb stems are immediately cut off by the leaves. Cuttings are washed under running water and cut into parts. They must be dried first a couple of days in the open air under the sun, spread out on a flat surface. Then put on a baking sheet and send to the oven to dry. It will take only 2 hours at a temperature of 90 ° C.The door of the cabinet should be slightly ajar.

It is better to put the finished product in glass jars. Shredded dry rhubarb you can add baking or salads. Also, the product will be an excellent addition to soup-mashed potatoes.

Another type of drying is drying:

  • washed and cut rhubarb to sprinkle with a small amount of sugar;
  • fall asleep in the bowl and put under pressure for a day;
  • the separated juice is separated from the product, immediately boiled and rolled into cans;
  • rhubarb is spread on a baking tray and sent to the oven at 60 ° C.

It is better to keep the dried product in linen bags.

Rhubarb marmalade

Delicious and unusual rhubarb dessert can be enjoyed even in the cold season! Marmalade is considered to be the most low-fat of sweets. And the amount of sugar can be adjusted independently, bringing to a minimum.

  1. Rhubarb cut into large pieces. Pour it with sugar and send it to the refrigerator for 2 days.
  2. For a more intense and interesting taste, you can add a peel of orange or lemon.
  3. After aging for 48 hours, the rhubarb is boiled for half an hour on low heat, without stopping stirring.
  4. Send to sterilized cans.

Prepared from the rhubarb harvested for the winter, you can have a lot of different dishes. It is added to soups, salads, vegetable stews. From it make sauces, jam and compotes. Rhubarb makes pastries delicious and original. We even learned how to cook kvass from this product, as well as jelly. Do summer homemade preparations from rhubarb and enjoy the taste and benefit of this wonderful product all winter!

Blanks for the winter
  • Mar 06, 2018
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