Rhubarb, the recipes of which are especially common in Europe, is rich in vitamins and other beneficial substances. Dishes with his participation are distinguished by an unusual taste and simplicity of preparation. Stems can be used in the manufacture of baked goods, main courses and successfully harvested for the future for the winter.
What can you cook from rhubarb?
Dishes from rhubarb are simple in execution, but they are prepared only from stems of a plant. The root, if used improperly, is dangerous to health, it is used in folk medicine and very carefully. With leaves, you also need to be careful and use the youngest specimens until they have accumulated oxalic acid, which is extremely harmful to health.
- Baking with rhubarb is always delicious and very appetizing. Prepare all kinds of pies and pies from different dough, supplementing with stuffing from the stems of the plant.
- Rhubarb soup is a delicious treat that has a light, slightly tart taste.
- Sauce for meat is obtained in a measure spicy and spicy, although the spicy seasoning can be controlled based on your own preferences.
- Cabbage rolls are wrapped exclusively in young, barely blown rhubarb leaves.
Cake with rhubarb - recipe
Any pie with these stems turns out to be saturated and very unusual, but a charlat bowl with rhubarb is something extraordinary. From the recipe you can completely remove apples, the plant has a bright, slightly sour taste, which balances the sweetness of baking. In the dough, you can add lemon zest, it will give a special flavor to the pie a light yellowish shade.
Ingredients:
- eggs - 3 pieces;
- sugar - 200 g;
- flour - 2 items;
- a peel of one lemon;
- baking powder;
- rhubarb - 200 g.
Preparation
- Eggs beat up with sugar until white dense foam.
- Introduce the zest and baking powder.
- Pour in flour, mix with spatula.
- Stalks cut, distribute at the bottom of the oiled form, pour the dough.
- Bake for 35 minutes at 190.
Patties with rhubarb
Rhubarb, whose cooking recipes are extremely simple, can also be used as a filling for pies. The taste of the stems is very much like green apples, so it will not be superfluous to make cinnamon in the filling. The sugar is added to the filling, in order to balance the flavor slightly.
Ingredients:
- rhubarb - 700 g;
- sugar - 100 g;
- cinnamon - 2 tsp.
- fresh yeast - 50 g;
- milk is warm - 200 ml;
- sugar - 1 tbsp. l .;
- soft oil - 150 g;
- eggs - 3 pieces;
- flour - 700 g;
- sugar - 100 g;
- milk is warm - 200 ml.
Preparation
- Mix the ingredients for the puffs, wait for the reaction.
- In a large bowl, grind butter with eggs and sugar, add milk and flour, add gum.
- Knead soft dough, leave in the warmth to rise, mopping three times.
- Cut the rhubarb, mix the sugar and cinnamon separately.
- Form a cake from the dough, put a spoonful of rhubarb, sprinkle with cinnamon sugar, fasten the edges, shift to a baking tray.
- Leave the products for fifteen minutes to proof.
- Bake cakes with rhubarb in the oven for 30 minutes at 190.
Rhubarb soup - recipe
Rhubarb in the soup, the recipe for which is described below, is really summer. The stems give the dish an unusual sourness, and a treat is served in a cold form. Broth is better to cook from white fish with dense meat: pike perch or cod. It is important not to digest the rhubarb in the soup, it takes no more than 3 minutes to prepare fresh stems.
Ingredients:
- rhubarb (stalks) - 350 g;
- potatoes - 3 pcs .;
- boiled eggs - 2 pieces;
- fresh cucumbers - 2 pcs .;
- green onions and dill - 1 bunch;
- fillets of white fish - 500 g;
- salt, sugar.
Preparation
- Rhubarb cut not large, boil for 3 minutes, cover, insist 1,5 hours. 1 hour, refrigerate in the refrigerator. If the broth is too acidic, add a little sugar.
- Fish the fish.
- Potatoes boil in a uniform, cut into cubes, mixed with cut eggs.
- Cut the cucumbers with straws, crumble the greens.
- Mix all the chopped ingredients.
- Spread the mixture over the plates, add the fish and add the decoction.
- Rhubarb soup is served immediately.
Stuffed rhubarb - recipe
Prepared these cabbage leaves from rhubarb leaves, the recipe for their preparation resembles the Azerbaijani dolma. It is important to remember that the dish is prepared exclusively from young leaves, they are softer and more useful. As a filling, you can use classic ram's stuffing, but to make the dish light and less caloric use chicken or beef.
Ingredients:
- minced meat - 350 g;
- carrots and onions - 1 pc .;
- garlic - 3 teeth;
- sour cream - 150 g;
- tomato paste - 50 g;
- rice boiled - 150 g;
- salt pepper;
- leaves of rhubarb - 6 pcs.
Preparation
- Mix the minced meat with rice, chopped onions and grated carrots. Add greens, mix, salt and pepper.
- wash the leaves, dry them, put them on a spoonful of minced meat, wrap them in an envelope.
- Put the cabbage rolls in a saucepan.
- Mix the chopped garlic, sour cream and tomato, pour into a saucepan with a dish.
- Pour in hot water to cover the cabbage rolls by half.
- Tear for 40 minutes at minimum heat.
Kissel from rhubarb - recipe
Rhubarb in the drink, the recipe for which is described below, can be given to children. Kids like a sweet, viscous kissel with a rich taste . Of this amount of ingredients will come about 4 cups of drink, which you can drink both hot and cold. Rhubarb is well combined with apples and berries, because you can vary the taste of other ingredients.
Ingredients:
- rhubarb stems - 500;
- starch - 2 tbsp. l .;
- sugar - ½ item;
- water - 1 liter.
Preparation
- In the boiling water, cut the cut stems, cook for 10 minutes.
- Strain the broth, pour the starch dissolved in a glass of water.
- Add the sugar, stir and boil the rhubarb jelly for another 5 minutes.
Rhubarb sauce
Rhubarb sauce for meat will appeal to all lovers of unusual tastes and those who are not afraid to try something new. The sauce is excellent to complement the steak or shish kebab, it is possible to serve it confidently to chops from any kind of meat. In moderation spicy, but very spicy, it will transform even not very tasty main treat.
Ingredients:
- rhubarb (stalks) - 300 g;
- sugar - 70 g;
- apple vinegar - 100 ml;
- garlic - 2 teeth;
- grated ginger - 2 tsp;
- almonds crushed - 30 g;
- hot pepper (without seeds) - 1 piece;
- mustard powder - ½ tsp;
- salt.
Preparation
- Pieces of rhubarb boil until soft, with the addition of vinegar.
- Add the garlic, pepper, almonds, mustard powder, ginger, salt and cook for 30 minutes.
- They pierce the mass with a blender, allow to stand in the cool for a couple of hours.
Blanks of rhubarb for the winter - recipes
Blanks from rhubarb are very popular with resourceful cooks. You can cook a lot of interesting snacks or desserts, which will be enjoyed by all household members.
- Only the stems can be preserved until the middle of June, while the plant is still very young.
- Preparing rhubarb for the winter, you can diversify home preparations with useful and unusual sweets - jams, compotes and candied fruits will find a special place in the range of conservation.
- Frozen rhubarb is the best way to preserve all the valuable properties of stems.
How to cook rhubarb jam?
Preparation of jam from stems is not much different from the process of making fruit billets. Stems are rich in pectin, because during storage the treat will thicken and become jelly-like. Jam with rhubarb and orange will conquer all lovers of unusual sweets, you can just eat it, or you can add it to baked goods.
Ingredients:
- rhubarb - 500 g;
- oranges - 2 pieces;
- sugar - 300 g.
Preparation
- Peel the stems from the red film, cut.
- Grate the orange peel, cut the pulp not large, without pits and white film.
- All mixed, covered with sugar.
- Cook until the rhubarb becomes translucent, and the syrup does not thicken.
- Pour into glass containers, cork, store in a refrigerator.
Compote of rhubarb for the winter
This rhubarb drink can be made from single stems, but the plant is perfectly combined with strawberries, and the time of collection of stems coincides with the ripening of berries. To conserve it does not explode during storage, add a little citric acid to each jar. Syrup can be supplemented with spices if desired: cinnamon, cloves or citrus peel. Calculation of ingredients per 1 3-liter jar.
Ingredients:
- rhubarb - 300 g;
- Strawberries - 200 g;
- sugar - 1 item;
- a pinch of citric acid;
- water - 3 liters.
Preparation
- In the jar put a clean strawberry without tails, add lemonku.
- Drain the rhubarb with water, pour out the sugar, boil for 10 minutes.
- Pour broth with pieces of rhubarb into a jar, cover with a lid, let it stand for 10 minutes.
- Pour the syrup into a saucepan, boil it for 10 minutes, pour into a jar and seal it tightly.
How to freeze the rhubarb?
The best way to prepare a rhubarb for the winter is frost. This method allows you to save the maximum amount of vitamins contained in the stems. The harvest is stored for a year and is used in the preparation of compotes, sauces and soup, or supplement the homemade cakes, using as a fresh stuffing for pies or pies.
Ingredients:
- stems of rhubarb - 1 kg.
Preparation
- Stem wash, peel off the pink film, cut into a large cube.
- Thoroughly dry and distribute in a freezer in one layer.
- After complete freezing, move the pieces into a sealed bag or container.
Candied fruits from rhubarb - recipe
Candied sugar from rhubarb is stored for a long time if properly dried and stored in a sealed glass or plastic jar. The recipe indicates orange peel, but its addition is not necessary, just a treat with it goes more saturated and fragrant. The remaining thick syrup can be used to impregnate the cakes or cook compote and jelly.
Ingredients:
- rhubarb - 1 kg;
- sugar - 800 g;
- orange peel - 1 tbsp. l .;
- water for syrup - 200 ml;
- powdered sugar - 1.5 tablespoons. l.
Preparation
- Peel the stems, cut into the same pieces.
- Blanch the rhubarb in boiling water for 1 minute, drain the water.
- Make syrup from water, sugar and orange peel.
- Add the rhubarb to the syrup and simmer for 5 minutes.
- Fire turn off, leave the stems in the syrup for 12 hours. Repeat the cooking and cooling procedure twice more.
- Strain the pieces, wait until all the liquid comes down.
- Put a rhubarb on a parchment laid with a single layer.
- Dry in the oven for 5 hours at 100 degrees.
- Plastic, slightly sticky candied fruits in a powdered sugar.