Cookery

Rhubarb for the winter - preparations: the best recipes. Rhubarb jam for the winter, stewed fruit, jam, jam, sauce, pie filling, jelly, freezing

Rhubarb - a unique plant product from which you can make delicious compote, jam, jam. Unfortunately, rhubarb grows only in the warm season, and therefore it is important to know its harvesting recipes for the winter.

Rhubarb compote with apples without sterilization: recipe

Rhubarb - A seasonal plant with lush broad leaves and bright red stems. For the preparation of compotes, preserves and other preparations, use only stem part, after all rhubarb leaves are considered poisonous.

Rhubarb stalks saturated with many useful vitamins and minerals. It has been proven that the supply of trace elements of rhubarb improves the functioning of the human immune system. That is why rhubarb blanks will be relevant in the winterin the season of infectious and viral diseases.

Fresh rhubarb

Compote of rhubarb and apples:

You will need (for one three-liter jar):

  • Rhubarb - stem (approximately 500 g)
  • An Apple - sweet or sweet and sour (500 g)
  • Sugar - 2/3 cup (adjust according to your preferences yourself)
  • Lemon juice - 2 tablespoons (can be replaced with a pinch of citric acid)
  • Raisins - 100 g (sweet, raisins)
  • Water - three liters (on one can)

Cooking:

  • The stem should be washed, remove the remaining leaves (if any), clean
  • The stalk needs to be chopped into cubes two centimeters and soaked for about fifteen minutes in cold water.
  • Peel the apple from the seed box and cut into slices
  • The water needs to be boiled and dissolved in it the required amount of sugar
  • After boiling water, all the ingredients are poured: soaked rhubarb, apple, raisins and lemon juice.
  • Boil the drink for half an hour over moderate heat, then pour the compote into a three-liter jar washed with soda powder and roll it up.
Compote made from rhubarb stalks

Rhubarb compote for the winter: a simple recipe

The "pure" rhubarb compote is also very tasty. You can emphasize its taste with lemon juice and cinnamon.

You will need one three-liter jar:

  • Rhubarb - 700 g (stems)
  • Water - three liters
  • Lemon juice - 2 or 3 tablespoons (can be replaced with a pinch of citric acid)
  • Cinnamon - pinch (powder)
  • Sugar - 150 g (adjust yourself)

Cooking:

  • The stem should be washed, remove the remaining leaves (if any), clean.
  • The stalk needs to be chopped into cubes two centimeters and soaked for about fifteen minutes in cold water.
  • During this time, it is necessary to boil water, add lemon juice and cinnamon to it, dissolve the required amount of sugar.
  • Soaked rhubarb is added to the water, the drink is brewed for about half an hour over low heat. After that, it is rolled into a cleaned soda or sterilized three-liter jar.
Simple rhubarb compote

Rhubarb stewed with orange for the winter: recipe

Rhubarb Orange Compote will become an exotic "highlight" in the cold season. Such the drink is full of valuable vitaminsto help resist seasonal viruses and infections. The taste of compote will surprise and delight every family member!

You will need:

  • Rhubarb - stem (500 g)
  • Orange - 1 piece (large and sweet)
  • Sugar - a glass (200g), adjust the amount yourself
  • Cinnamon - a pinch (powder)
  • Water - three liters (on one big jar)

Cooking:

  • The stem should be washed, remove the remaining leaves (if any), clean.
  • The stalk needs to be chopped into cubes two centimeters and soaked for about fifteen minutes in cold water.
  • Water boils, sugar dissolves in it, cinnamon is added.
  • The orange is washed thoroughly, cut into slices, and boiling water is sent.
  • Soaked rhubarb is added.
  • Compote is cooked for half an hour over low heat.
  • After that it rolls up in the usual way.
How to cook a delicious rhubarb compote?

Strawberry and rhubarb compote for the winter: recipe

You will need:

  • Rhubarb - 500 g (stems)
  • Strawberries - 500 g
  • Sugar - a glass (adjust yourself, as little as possible)
  • Lemon juice - one large spoon (or a pinch of citric acid)

Cooking:

  • The stem should be washed, remove the remaining leaves (if any), clean.
  • The stalk needs to be chopped into cubes two centimeters and soaked for about fifteen minutes in cold water.
  • Sugar dissolves in boiling water.
  • Strawberries are cleaned of cuttings, washed. Whole strawberries and soaked rhubarb should be sent to boiling water.
  • Squeeze lemon juice into the drink.
  • Brew the drink for twenty minutes at moderate heat, then roll it in the usual way.
Strawberry Compote with Rhubarb

Winter rhubarb jam: recipe

The original and delicious recipe for this jam will surprise you with its pleasant light green color and delicate taste!

You will need:

  • Rhubarb - stems (500g)
  • Powdered Sugar - 300 g (not sugar!)
  • Sprig of rosemary (small)

Cooking:

  • Rhubarb should be cleaned and cut into cubes two centimeters.
  • Such rhubarb should be folded into a glass dish and covered with icing sugar.
  • In this state, rhubarb should stand all night
  • During the insistence, rhubarb will “drain juice”.
  • Put rhubarb on the fire with its juice and boil, add a sprig of rosemary.
  • Cook the jam for about ten minutes, mixing thoroughly.
  • Pull out a sprig of rosemary, the jam is ready to eat or preserve.
Rhubarb Jam with Rosemary

Rhubarb jam with banana for the winter: recipe

You will need:

  • Rhubarb - stems (500 g)
  • Banana - one large (approximately 250-300 g)
  • Sugar - 400 g (adjust yourself)

Cooking:

  • Rhubarb should be cleaned and cut into cubes two centimeters.
  • Such rhubarb should be folded into a glass dish and sprinkled with sugar.
  • Rhubarb should stand together with sugar for about six hours to "start the juice."
  • Banana (bananas) should be peeled and cut into thin slices.
  • Rhubarb with sugar is put on fire, sliced ​​banana is added to the jam.
  • Cook the jam for ten minutes over moderate heat, mixing thoroughly every minute.
Banana and Rhubarb Jam

Winter rhubarb jam with orange: recipe

You will need:

  • Rhubarb - stems (500 g)
  • Orange - 1 piece (large, sweet)
  • Sugar - 300 g (adjust yourself)

Cooking:

  • The stems are peeled, chopped, covered with sugar at night.
  • The orange should be peeled and cut into thin slices.
  • Orange is added to rhubarb and put on fire.
  • Boil the jam for about fifteen minutes over moderate heat, mixing thoroughly.
  • If desired, add a little mint for a fresh taste.
Rhubarb and orange jam

Rhubarb jam for the winter: recipe

You will need:

  • Rhubarb - stem (one kilogram)
  • Sugar - one kilogram (possible, adjust yourself)
  • Water - 500 ml (two glasses)

Cooking:

  • Rhubarb is thoroughly cleaned and diced.
  • Rhubarb should be boiled in boiling water for about three minutes.
  • After this, the stems are washed abruptly with cold water.
  • Water is poured into another pan and sugar is poured, syrup is boiled.
  • Rhubarb is added to the boiling syrup and boiled for three minutes.
  • Leave the jam "to rest" and after that repeat this procedure twice more.
Rhubarb jam

Rhubarb jam for the winter: recipe

You will need:

  • Rhubarb - stems (one kilogram)
  • Sugar - one kilogram

Cooking:

  • Rhubarb should be peeled and diced (the larger the stem, the smaller the cubes).
  • The cubes are filled with sugar and left to "let the juice" at night.
  • In the morning, dishes with rhubarb are set on fire.
  • Boil the jam and boil for three minutes
  • Jam cools down and boils again, such a procedure should happen three times.
Making rhubarb jam

Rhubarb jelly for the winter: recipes

You will need:

  • Rhubarb - stems (150g)
  • Sugar - 100 g (adjust yourself)
  • Gelatin - pack (approximately 10 g)
  • Lemon juice - one spoon (citric acid)

Cooking:

  • Peel and chop the rhubarb into small cubes.
  • Stalks should be covered with sugar mixed with gelatin for several hours.
  • After that, the mass is poured with lemon juice, put on fire.
  • Cook the jelly after boiling for ten minutes.
  • Jam is rolled in the usual way.
Rhubarb Jelly

Winter rhubarb sauce: recipe

Rhubarb sauce perfectly complements meat, fish and potato dishes. It can be eaten fresh, or canned in jars for the winter. The taste of the sauce is unusual: it has sourness and sweetness.

You will need:

  • Rhubarb - stems (250 g)
  • Bow - small onion
  • Lemon juice - a teaspoon
  • Sugar - one tablespoon
  • Butter - creamy (50 g)
  • Applesauce - 150 g (from sour or sweet and sour apples)

Cooking:

  • Rhubarb should be peeled and chopped into small cubes.
  • Onions are chopped and fried in butter. After the onion gains a golden color, applesauce should be added to the pan.
  • All other ingredients should be added to the boiling mass: lemon juice, rhubarb, sugar.
  • Stew rhubarb in the sauce should be about ten minutes.
  • After this, the sauce should be mashed with a blender and rolled up.
Winter rhubarb sauce

Winter rhubarb pie filling: recipe

The filling from the stems will be a great addition to the cake at any time of the year. It can be used for filling immediately after cooking, or canned for the winter.

You will need:

  • Rhubarb - stems (two kilograms)
  • Sugar - 400 g

Cooking:

  • Rhubarb is cleaned and cut into neat cubes in one centimeter
  • Rhubarb is filled with sugar and stands in this state for an hour.
  • Cookware with rhubarb is put on fire and cooked for ten minutes
  • The mass cools, boils again and rolls
Winter cake blank

Freezing rhubarb for the winter, how to freeze?

In order to use fresh rhubarb all year round for the preparation of sauces, casseroles, salads and hot dishes, it can be frozen:

  • Peel the stalk of sheets and hard part, peel
  • Chop the rhubarb into one or two centimeters
  • Fold the rhubarb in a plastic container or bag
  • Send to the freezer

It is possible to freeze rhubarb only once; it cannot be re-frozen.

Watch the video: Rhubarb 101 - Everything You Need To Know About Rhubarb (December 2019).

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