Rhubarb blanks for the winter: recipes for cooking at home

Rhubarb is one of the first to ripen in spring. It is not only used in season, but also prepared for the future. The vegetable is sweet and sour in taste, perfect for canning. Pods in their composition contain substances that are beneficial to human he alth, especially in winter. There are a lot of recipes, preparations from young rhubarb for the winter. Jams, jam, compotes are original in taste. Skillful housewives prepare marmalade, marshmallow, stem sauce.

Features of harvesting rhubarb for the winter

Rhubarb in all recipes is cleaned, blanched, cut into pieces, leaves are not used.

How to choose the right ingredients

Choose young pods, they release a lot of juice.

Preparing containers for the start of the process

Glass containers are sterilized over steam, in the oven.

Processing methods

The best winter rhubarb recipes: marmalade, jam, marmalade, spicy sauce.

Rhubarb jam

To make jam for 1 kilogram of rhubarb, you need 900 grams of sugar.

Vegetables are peeled, cut into small pieces.
Sprinkle with sugar and immediately put on fire.
After 10 minutes, add the pulp of an orange, lemon, after removing the zest from them, which is sent to vegetables.
The blender turns the contents into a homogeneous mass.
Cook another 25 minutes.

Jam is laid out in half-liter jars, sent to be sterilized for 10 minutes after boiling water. Yield - 3 cans.

Homemade syrup

Syrup is prepared in two ways. Juice is obtained from 1 kg of rhubarb. Add 800 grams of sugar, boil twice.

In the second version, unpeeled pods are cut into pieces, combined with a glass of water. Boil for 5 minutes, leave covered until completely cooled. Pass through a colander, then gauze. Sugar is added to the juice and boiled until tender.

Candied fruits

The pods are peeled, blanched for 1 minute, only then weighed. For every kilogram you need 1.4 kilograms of sugar.

Rhubarb cut into pieces, 2 centimeters thick.
Put a container on the stove, pour 300 grams of water, sugar.
Put vegetables into boiling syrup, boil for 5 minutes, turn off the gas, insist.
After 12 hours, bring to a boil again, insist.

The procedure is continued 3 times. Candied fruits are pulled out, the syrup is allowed to drain. Dry in the oven at a temperature of 35-40 degrees for 5 hours. The easiest way is a vegetable dryer. Dry at room temperature for 3 days. Candied fruits should not be wet. The finished pieces are sprinkled with powdered sugar, hermetically sealed.

Sweet Marshmallow

The same amount of sugar is taken for one kilogram of pods. The pieces are boiled, passed through a colander. Spread the mixture in a thin layer on a pallet and dry in an electric dryer. For flavor add cinnamon, vanilla or mint.

Rhubarb juice

Young petioles are used for juice. The product is cut, blanched, quickly sent to cold water. Then rub through a colander to obtain juice. The easiest way to cook is to use a juicer, juicer.

Jelly

One kilogram of cut pods is sent to 0.5 liters of water. Boil until soft, insist 2 hours. Filter the water, add 0.5 kilograms of sugar, 3 tablespoons of lemon zest, bring to a boil. Taken off the stove. At this time, 20 grams of gelatin is sent for swelling. Then they are thrown into syrup and poured into jars, corked. No need to sterilize.

Homemade puree

2.5 kilograms of peeled rhubarb will require 1 kilogram of sugar. The pods are boiled, rubbed through a sieve. The puree is sterilized for 10 minutes.

Jam with strawberries

Ready-made jam will acquire a unique forest flavor if you add strawberries during cooking.

Delicious compote

When blanching the pods, do not pour out the water - it will make a delicious compote. Especially if you add sugar, blueberries for flavor and color.

Jam

The amount of sugar and rhubarb is taken in equal parts. The pods are cleaned, cut into pieces, covered with sugar. When the sugar dissolves, put the pan on the fire. The jam is boiled for 20 minutes, laid out in jars, corked.

Sauce

Pour a glass of water with 4 tablespoons of sugar into a saucepan. After boiling, add 3 young stalks, 5 cloves of ripe garlic, cut into circles, ginger - to taste. Boil for a few minutes, turn off the fire.

Add:

zest;
juice of 1 orange;
10 chopped rhubarb;
1 hot pepper;
s alt to taste.

After half an hour, put on fire again, cook for 10 minutes. Set the sauce aside to cool completely. Boil again and cool several times until the sauce acquires the consistency of sour cream.At the last dose, pour 3 tablespoons of apple cider vinegar 6%, lay out in jars, cork.

Marmalade

The main ingredient is taken in equal amounts with sugar. Boil for 15 minutes. Add spices: cinnamon or vanilla. You can change the color with currant juice.

Dried rhubarb

Ripe stems are cut into pieces, dried in the sun, covered with gauze, in an electric dryer, oven (90 degrees).

Dried delicacy

The petioles are sprinkled with sugar until the juice appears. The pods are pulled out of the syrup, sent to dry in the oven, at a temperature of 60 degrees. Dried delicacy is stored in linen bags.

How to store rhubarb in the freezer

Freeze rhubarb in syrup, juice, dry form.